Blackcurrant and crème fraîche tart from Diana Henry at The Sunday Telegraph by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 13, 2018

    This tastes sooo good. But....I had major execution errors, some of which could be my fault. First, even with two egg yolks and water, my crust was dry and crumbly to the point that I couldn't even roll it- I had to pat it into the tart pan. Other than being overly thick in some places, it came out fine. The filling is luscious, but really really soft. I baked for 45 minutes but couldn't do more since the crust was starting to burn. It had turned puffy and golden as described. I wonder if my use of frozen black currants added too much extra liquid? I will be trying this again regardless because it is so tasty.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.