WhiteCurrant tart

 Hello-hello! I love summer because it’s berry season! May be not that summer when the outside temperature is +40C or even 50C.. Hope you are having the same great summer as I do this time in Russia: lots of organic berries, vegetables and greens, amazing weather, long walks and talks with friends. But sometimes the weather plays a joke: in the morning can be so cold that you need a thick jacket, later so hot – you need a dress instead of jacket, and so on..Russian FieldRussian Nature
 Talking about summer berries, currants is super common and one of the popular type of berry in Russia. I’m sure many of you tried redcurrants or seen it in supermarkets, or tried a dessert garnished with it. Here, there are three types of currants: black, red and white. They differ from one another not only in their color; blackcurrant is the sweetest one, red is tender and sour, and whitecurrant is sweet-and-sour with lots of seeds. And I guess, the white one is less-known, so I’ve been determined to make something tasty with these beautiful berries. Here, they are usually eaten as is or they make compotes (cold drink), jams. I made shortcrust pastry with tvorog (cottage cheese), filled with tender tvorog filling (yes, again cottage cheeese! I love it!) and scattered whitecurrants over the top. Yummy! A slice of whitecurrant tart
 So, how is your summer going on? 🙂White Currants in RussiaWhite Currant Tart

WhiteCurrant tart

  • Servings: 6-8
  • Difficulty: easy
  • Print
The recipe calls for whitecurrants, which are usually uncommon, so use redcurrants or any berries that you can get.
If you’re using frozen berries, don’t defreeze it.
I used 22cm baking tin.
Ingredients
Pastry
200g flour
100g butter, cut into small cubes
100g tvorog/cottage cheese (I used 0% fat)
1 egg
Filling
3 eggs
70-100g sugar or fructose (depends on your taste)
300-350g sour cream (20-30% fat)
100g tvorog/cottage cheese (I used 0% fat)
1 tsp vanilla sugar/extract
450-500g whitecurrants
Preparation method
  • To make the pastry, place flour, butter in a large bowl (or in the food processor) and mix to get breadcrumbs. Mix in tvorog. Add egg and mix until just comes together. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes.
  • Roll the pastry on a lightly floured table to form a round. Grease the baking tin and lightly dust with flour. Arrange pastry into the baking tin. Place in the fridge to cool while you’re preparing the filling.
  • Preheat oven to 180C.
  • In a bowl, whisk eggs with sugar. Beat in sour cream. Add cottage cheese and vanilla, whisk to combine.
  • Take the pastry out the fridge, pour in filling. Scatter over berries.
  • Bake for 35-40 minutes. Leave to cool in the baking tin, then carefully remove from the tin and serve.
Enjoy!

33 thoughts on “WhiteCurrant tart

  1. Cottage cheese is something I normally never buy, but recently I found a new brand that tastes amazing. It was so good in a plain cheesecake. So I’ll have to try something like this – except I can’t buy currants of any colour! It’ll have to be frozen berries instead.

  2. Beautiful! The French are more into red and black currants, and I’ve been using the red ones a lot this summer. Your white tart looks fantastic. So delicate and delicious. I’ve only been to cities in Russia, but a summer in the country sounds like a lovely alternative; especially with all that delicious produce available.

    • Hi Darya! Totally agree with you, summer in countryside feels different, fresher, and lots of organic veggies, berries.. I was lucky this time to visit my home-city, and picked berries and eat them every day! 😀 And I’m glad to read that you’re enjoying these summer days too! xoxo

  3. Love currants. They are popular here in Finland as well. I don’t have a white currant bush growing in my yard, but hopefully in the future I will. Your recipe looked wonderful, liked the addition of cottage cheese.

  4. I’ve only ever seen white currants once, but I loved them despite all their seediness. They’re so pretty! What a lovely looking–I hope I see some currants this year of any colour to try!

  5. Wow, have never heard of white currants. They look beautiful. I was born in Holland and currants are readily available there. I LOVE them – frustratingly they’re only available at Christmas time here in Melbourne. PS. Great, interesting blog.

  6. Pingback: Eggplant wedges | milkandbun

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