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..
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! 
So, how is your summer going on? 🙂
WhiteCurrant tart
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!
milkandbun 
I have never seen white currants here. Definitely too hot here would be my guess.m your tart looks delicious!
Thank you so much for your lovely comment! 🙂
Looks delicious, lovely pictures!
Thanks a lot! Glad you stopped by! 🙂
The tart looks so good. Love the use of white currants. 🙂
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.
I think even without berries such tvorog/cottage cheese cakes are pretty good! or may be with some lemon zest..
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
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.
Oh, I’m sure you’ve got another delicious produce in your yard! You are lucky: you need just to go out and pick up some nice berries! 😉
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!
White currants remind me pearls 😀 I wish you good luck! and find any currants this summer, dear, if you still haven’t got any 🙂
Pearls! I love that 🙂 Still looking…
Love your pictures! I had forgotten what currents look like!
Thank you! I hope you will find and try these beautiful berries: fresh or frozen.. Have a lovely week!
Lovely! I miss them all…
Hope you are having a wonderful time at home!
Can you find frozen currants? They don’t look as pretty as fresh, but still good in filling and sauces.
I agree, that’s a good alternative 🙂
What a beautiful tart and such gorgeous photos of summer and currants! I hope you’re enjoying as well! xo
Hey Amanda! How is summer in the big city? 🙂
It’s going well! I’ve been trying to get out whenever I can. I’m loving your photos on Instagram!
This looks wonderfully delicious and totally unique! I’ve never seen white currants before, but we definitely do have red ones. Lovely photos of the tart as well 🙂
Hello Heather! White currants have pretty big seeds, so you can easily use the red one 🙂 Thank you for the nice comment!
amazing! beautiful
Thanks for stopping by and commenting!
Looks fabulous!!
Thanks a lot! 🙂
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.
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Sounds really different and looks amazing! I am over at lynzrealcooking.com come visit me! I am following you by email!
Hello! Glad you liked it, hope you will make this tart! I’ve already visited your lovely blog. 🙂 See you around!
Thanks!