Sometimes you just need to go back to your own origin… On my last trip home to Italy I was able to get to a favorite book chain, Feltrinelli, and purchase three wonderful books: A Scuola di Food Design in Pasticceria, Torte, and La Fabbrica delle Torte, where I found the recipe that inspired this tart.
Where I live I couldn’t find fresh black currants, so I decided to buy blackcurrant jam from our supermarket – it has a British section – and adapt the original recipe. One could probably use raspberry jam if blackcurrant jam cannot be found. It’s important that the ratio of fruit to sugar is around 40 to 60. The recipe also calls for cocoa butter. I happened to have some in my fridge from a recipe I made few months back. Food grade cocoa butter can be bought on Amazon and kept refrigerated for future use.
This tart is light, tangy, with different textures, perfect to end a summer evening meal.
Please, remember that, since the original recipe is Italian, all the measures were in metric. I will do my best to translate them in volume. As always, I encourage you to purchase a scale.