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A large and spectacular tart this, with crumbly pastry and a vanilla cream filling. Chef Nigel Slater has sweetened the filling, to balance the extreme tartness of the fruits. He suggests shake over a little icing sugar too, just before you eat.
For the pastry:
300g plain flour
2 tablespoons caster sugar
1 large egg yolk
For the filling:
300g double or whipping cream
200g strained yoghurt
2 level tablespoons caster sugar
400g redcurrants or a mixture of red and white currants
You will also need a shallow loose-bottomed tart case, about 20cm, lightly buttered.
Achieving the perfect results
We're a UK charity established to share the best in gardening. We want to enrich everyone's life through plants, and make the UK a greener and more beautiful place.