Blackcurrant Tart -

Blackcurrant Tart

Blackberries, raspberries, strawberries and gooseberries go well with the creamy filling, too.

Ingredients

For The Pastry:

175 g (6 oz) plain flour
125 g (4 oz) butter, cut into small pieces
50 g (2 oz) caster sugar
Grated rind and juice of 1 lemon

For The Filling:

250 g (8 oz) skimmed milk soft cheese
1 egg yolk
142 ml (5 fl oz) carton soured cream
500 g (1 lb) blackcurrants
4 tablespoons blackcurrant jelly or conserve

Details

Serves: 8

Method

Sift the flour into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, add the lemon rind and enough juice to make a firm dough; knead well.

Roll out the pastry on a floured board and use to line a greased 23 cm (9 inch) fluted flan dish. Trim the edges and chill for 30 minutes.

Prick the base with a fork, then line the base with a double thickness of kitchen paper. Cook on HIGH for 3 minutes. Remove the kitchen paper and cook for 1½ minutes.

Beat the cheese, egg yolk and soured cream together, then pour into the flan case. Cook on LOW for 6 minutes or until set. Leave to cool.

Meanwhile, place the blackcurrants and jelly or jam in a bowl and cook on HIGH for 3 minutes. Leave to cool, then spoon on top of the flan. Chill until set.

Preparation time: 30 minutes, plus chilling time
Power setting: HIGH and LOW
Cooking time: 13½ minutes

Related food category:

• Tarts, Sweet Pies and Cheesecakes