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Black Currant & Red Currant Tarts

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each pastry, shortcrust
made with wholewheat flour
*
8 ounces black currants
*
8 ounces red currants
*
4 ounces honey
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4 tablespoons candied cherries
chopped, optional
* Camera

Ingredients

Amount Measure Ingredient Features
1 each pastry, shortcrust
made with wholewheat flour
*
231.2 ml/g black currants
*
231.2 ml/g red currants
*
115.6 ml/g honey
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6E+1 ml candied cherries
chopped, optional
* Camera

Directions

Heat oven to 400℉ (200℃).

Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter.

Mix the currants with the honey and cicely. Fill the pastry with the currants.

Cover each tart individually with foil and place on a baking sheet.

Bake for 25 minutes. Let them cool completely.

If you wish, whip up some cream and pipe it onto the tarts.

Decorate with glace cherries or angelica.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 900% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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