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Red and Black Currant Cheese Tart Recipe
Red and Black Currant Cheese Tart
Marc Dorléans, anc. maître pâtissier, France
Marc Dorléans, anc. maître pâtissier, France
Flavors of France
Total time: 1hr to 2hr

Preparation time: 1 hour
Baking time: 40 minutes

Difficulty: Average
For 8 servings

For the tart pastry
- 250 g (9 oz.) flour
- 100 g (3 1/2 oz.) butter
- 50 g (2 oz.) icing sugar
- 1 egg
- 5 g (1 tsp.) salt

For the filling
- 125 g (4 oz.) black currant juice
- 125 g (4 oz.) red currant juice
- 6 lady finger biscuits

For the cheese soufflé
- 150 g (5 oz.) powdered sugar
- 25 g (1 oz. or 2 1/2 tbsp.) cornstarch or custard powder
- 3 eggs

Material required
- 24 cm (10”) diameter tart pan

For decoration
- icing sugar


For the tart pastry (1st step)

  1. Form the flour into a well on your work surface or in a bowl. In the centre, place the softened butter, cut into pieces, the sugar, salt and egg. Quickly work all the ingredients together by hand and knead to form a smooth pastry.
  2. Cover the pastry with plastic wrap and let rest in a cool place for 1 hour.

Tart pastry (cooking)

  1. Preheat the oven to 200° C / 400° F. On a floured work surface, roll the pastry out to a 3 mm (1/8”) thickness and lay it into the buttered tart pan. Cover the pastry with parchment paper and fill with dry beans.
  2. Bake for 10 minutes. Cool, then remove the beans and paper.


  1. Break the lady finger biscuits into pieces. Combine them with the fruit juices to make a soft paste.
  2. Place the paste into the tart crust to completely cover the bottom.

For the fromage blanc soufflé

  1. Pour the milk and fromage blanc into a saucepan and bring to a boil.
  2. Separate the egg whites and yolks. In a bowl, combine the yolks with 50 g (2 oz.) granulated sugar and the cornstarch or custard powder. Gradually pour the hot liquid into the mixture, mixing well.
  3. Return to the saucepan and bring to a boil, stirring constantly. Remove from the heat as soon as it begins to bubble.


  1. Preheat the oven to 170° C / 340° F. Beat the egg whites to stiff peaks, adding the remaining sugar. Fold the whites into the still hot fromage blanc mixture.
  2. Pour the mixture into the tart shell, smoothing the surface into a dome.
  3. Bake for 25 to 30 minutes. Cool to lukewarm, then remove from the pan.
  4. Sprinkle with icing sugar. Garnish with a bunch of red currants. Serve warm or cold.
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