Chocolate & Red Currant tart

Tart sa cokoladom i ribizlama

Probably the best tart ever 🙂

Tart sa cokoladom i ribizlama

Chocolate & red currant tart

adapted recipe

for tart tin 18-20 cm


• 250 g flour
• 60 g cocoa
• 60 g powder sugar
• 150 g cold butter, diced
• 1 big egg

Red currant gelee:

• 500 g red currants
• 80 g sugar
• 10 g gelatin powder + 4 tbs of cold water

Chocolate ganache:

• 250 g dark chocolate with 65% cocoa
• 250 ml heavy cream


Place the flour, cocoa, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and pulse until the mixture comes together to form a dough. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.

To make the red currant gelee, puree red currants and sugar in a blender. Place it in a saucepan, then bring to a boil. Remove from the heat and strain it through a fine strainer to remove all the seeds. Set aside.

Preheat oven to 180°C.
Roll out the pastry and use it to line a greased tart tin. Cover with baking paper, fill with dried beans and bake for 15-20 minutes, remove beans and bake for 5 minutes more.

Put 4 tbs of cold water in a small bowl and sprinkle the gelatin over the top. Let stand about 5 minutes. Meanwhile heat the currants in a saucepan until just starting to boil. Remove from heat, add the gelatin and stir until gelatin has dissolved. Pour into slightly cooled crust. Put in refrigerator until gelee sets.

Place chocolate in a medium bowl, set aside. Bring cream to a boil, remove as soon as the cream boils up then pour over chocolate and let stand 5 minutes. Gently stir until smooth. Pour ganache onto tart and put in fridge over night.
Serve at room temperature.

Tart sa cokoladom i ribizlama

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