Black Currant Tart

Quickly mix all the dough ingredients together so that small pieces of butter remain. Chill in the refrigerator for 20 minutes.

Preheat the oven to 180°C (350°F).

Roll out the dough, fit it into a tart pan, and prick the bottom with a fork.

Blind bake the crust for about 10 minutes (you can use parchment paper weighted with dried beans or peas), then remove the weights and bake until lightly golden.

For the filling, combine the black currants with water, blend until smooth, strain, and mix with the sugar, eggs, and heavy cream.

Pour the filling into the prepared crust and bake at 170°C (340°F) for 25–30 minutes.