Last of the currants – red and white currant ricotta tart

21 July 2011 § 7 Comments

After the jam, I still had a few currants leftover, inspired by Nigel Slater’s recipe for a tart of fromage frais and white currants I made a sort-of cheesecake version of it.

This tart would work with any other summer fruit but I loved the contrast of the tartness of the currants with the gingersnap base. If you’re still lucky to have red currants or white currants in your part of the world, grab ’em while you can. Otherwise raspberries and blueberries would work.

So here’s my easy version of a cheesecake tart – no cooking required so perfect for this hot weather. The topping is light and fluffy, and the base crisp, buttery and gingery.

The reason I did not follow the Nigel’s recipe, genius that he is, is that it called for letting the fromage frais and yoghurt drip through a muslin cloth in a sieve overnight. While I’m sure the strained mixture makes a perfect filling for the tart I do not own a muslin cloth and knew that the currants would have rotted by the time I got around to buying one.

Next time I would use whole milk ricotta, and not skimmed, as I think the texture would be better.

Do not make this dish in a rush – I did not let it sit in the fridge for long enough and you can see the result, it was a bit runny for the photo. The following day the consistency was perfect, keeping its shape when it was sliced.

Recipe for red and white currant ricotta tart

For the filling

  • 8 oz ricotta cheese
  • 8 oz Greek yoghurt
  • 3 tbs powered sugar, plus a bit more for dusting
  • Grated zest of 1 orange
  • 12 oz of white and red currants (or any other summer fruit)

For the crust

  • 3 oz butter
  • 1 packet of ginger snaps (10 oz)

Melt the butter. Crush the cookies to a coarse open crumb. I put them in a plastic bag and beat the bejeezus out of them with a rolling-pin and a meat cleaver.

In case you’re wondering I got a better crumb from the rolling-pin. Put the crumbs into a loose-bottomed cake tin (about 8″ in diameter) then smooth in, pushing into the corners with your fingers. Chill for 20 minutes.

To make the filling whisk the ricotta and Greek yoghurt together. Stir in the icing sugar and grated orange zest.  Smooth into the chilled tart crust.

Before decorating with the currants, refrigerate the tart again for another 20 minutes. Ideally let it set for a few hours then pile on the currants, removing the stalks first and dust with the powdered sugar.

The Ladies™ did not care for the currants on their own but managed to eat several slices of this tart.


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