Blackcurrant tart with lavender cream

Blackcurrant tart with lavender cream
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the sweet pastry

  • 150 g plain flour
  • 1 pinches salt
  • 75 g butter, diced
  • 25 g golden caster sugar
  • 3 egg yolks, or 1 large egg

For the almond filling

  • 100 g unsalted butter
  • 100 g golden caster sugar
  • 2 large eggs
  • 100 g ground almonds
  • 125 g fresh blackcurrants, picked

For the lavender cream

  • 1 tbsp edible unsprayed lavender flowers
  • 200 ml whipping cream
  • 2 tbsp icing sugar, sifted


1. For the pastry: preheat the oven to 190C/gas 5. Combine the flour, salt, butter and sugar in a food processor and pulse together. Add the egg yolks and blend just until the mixture forms a dough. Remove from the processor bowl and knead lightly to a smooth, pliable ball, then press pieces of the dough into a 23cm flan tin to make a pastry case.

2. Line the pastry case with baking paper or foil and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and continue cooking for 10-15 minutes until biscuit-coloured. Remove from the oven and set aside, leaving the oven on.

3. For the filling: in a clean bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the almonds to give a smooth cream. Pour the filling into the pastry case and smooth the top.

4. Scatter the blackcurrants evenly over the filling and bake for 45 minutes or until the filling is golden on top and slightly firm.

5. For the lavender cream: grind the lavender flowers to a powder using a pestle and mortar. Whip the cream until soft peaks form, then fold in the icing sugar and lavender powder.

6. Serve the blackcurrant tart in slices, accompanied by a dollop of the lavender cream.

Healthy tip: This tart should be eaten in small amounts or as an occasional treat. For more information on healthier eating see

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