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Blackcurrant Tart


  • 22cm of Sweet Shortcrust Pastry case baked in a pie dish
  • 237g of ground Almonds
  • 250g of Creme Fraiche
  • 134g of Caster Sugar
  • 118ml of Cream
  • 3 Eggs
  • 2 Tablespoons Mr Jeffares Irish Blackcurrant Cordial
  • 237g of Blackcurrants


Whisk together almonds, creme fraiche, cream, caster sugar, eggs and Mr Jeffares Blackcurrant Cordial in a large bowl until smooth. Place half the blackcurrants over the base of the pastry case and gently pour filling mixture over.

Place the remaining blackcurrants over the top of the filling and bake for 40-45 minutes or until almost firm. Place the tart on a cooling rack until it is just warm. Serve with a spoonful of mascarpone or cream. 

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