# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water
→ Black Currant Curd
07 - 1 1/2 cups fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 2 tablespoons lemon juice
12 - Zest of 1 lemon
13 - 4 tablespoons unsalted butter, cut into pieces
→ Whipped Cream Topping
14 - 1 cup heavy cream, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water; mix until dough just comes together, adding additional water as needed. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled pastry on a floured surface and line a 9-inch tart pan. Trim excess dough. Prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
03 - Remove weights and parchment from tart shell. Bake for 8 to 10 minutes more until golden brown. Cool completely on a wire rack.
04 - In a small saucepan, combine black currants, sugar, lemon juice, and zest. Cook over medium heat, stirring frequently, until berries burst and sugar dissolves, approximately 5 minutes. Puree the mixture and strain through a fine mesh sieve to remove skins.
05 - Whisk eggs and yolks together in a bowl. Gradually whisk in the warm currant puree. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and whisk in butter until smooth. Allow to cool slightly.
06 - Pour curd into the cooled tart shell. Refrigerate for at least 1 hour until set and firm.
07 - Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spoon whipped cream over the chilled tart immediately before serving.
