Thanks to Charlotte for spotting this recipe. We don’t have the quantity of whitecurrants in the veg boxes so you could either make a smaller tart or make up the amount with strawberries, which have a great affinity with whitecurrants.
You will need to start this Nigel Slater recipe the day before you want to serve it. You will need a loose-bottomed tart tin about 22cm in diameter.
Serves: 8
Preparation and cooking time: 30-40 minutes
Ingredients
for the filling:
500g fromage frais
450g plain yogurt
3 lightly heaped tbsp icing sugar
the grated zest of a small orange
450g white currants
for the crust:
75g butter
300g lemon, orange or ginger biscuits
icing sugar for dusting
Method
Mix the fromage frais and yogurt. Line a colander or sieve with muslin or a new J Cloth. Pour the mixture into the sieve, place the whole thing on a shallow dish and put it in the fridge. (You may well have to take a shelf out to fit it in.) Leave overnight.
Melt the butter. Crush the biscuits to a coarse, open crumb then mix them with the melted butter. Tip them into the tart tin then smooth them in, pushing them into the corners with your fingers. Chill for 20 minutes.
To make the filling, tip the strained cream cheese mixture out of the muslin into a bowl. Stir in the sugar and zest. Smooth the filling into the chilled tart crust. Pull the currants from their stalks and pile them on top of the tart filling. Dust generously with icing sugar and leave for a few minutes before slicing.
