Tarts are a treat and one I have to share with you today.
Blackcurrant jam is so good, but I only heard of it after I came to Ireland. It seems to be a very British or Irish thing.
Doesn’t matter though because it tastes amazing and with chocolate everything is made better.
So, this tart is easier than pie as you don’t need to make a pie crust.
Just use a tortilla and you have a pie crust all ready to bake and fill with blackcurrant goodness.
You can also use a pie crust but the nutritional information will change, but it tastes really good with a normal pie crust as well.
Bake this for 20-25 minutes and then allow to cool to room temperature and then chill in the fridge for a few hours before serving.
This keeps for up to a week in the fridge, but the crust can get a little soggy so it’s best eaten within 2-3 days of making.
You can use a different jam for this, but blackcurrant jam makes this really nice.
If you use a jam with bits then you will have bits in the final pie and if you would prefer to have a smooth pie then heat the jam to make it a liquid and then run through a fine mesh sieve before adding to the rest of the mixture and you won’t have the seeds in there.
I don’t mind the seeds so I left them in but it’s all down to personal preference.
Chocolate Blackcurrant Tart
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 4 hours 45 minutes
Yield: 8 slices
- 300g / 1 cup plus 1/4 cup
Low fat greek yoghurt
- 30g/ 1/3 cup
- 150g / 1/2 cup plus 2 tbsp
Low sugar blackcurrant jam
- 12g/ 1 1/2 tbsp
- 1/4 tsp
Large flour tortilla/ pie crust of choice
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease an 8-inch circular pan and lay the tortilla on the bottom and press around the sides.
- Brush the tortilla with the melted butter and sprinkle some sweetener on it.
- Whisk together the other ingredients and then scrape into the tortilla
- Bake in the oven for 20-25 minutes, covering with foil if the top starts to brown too much and bake until the edges are set but the centre is still slightly liquidy.
- Remove from the oven and allow to cool on a cooling rack and then chill for at least 3-4 hours before slicing into 8 slices.
- Store leftovers in the fridge for up to 4 days.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 1 g||5 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 23 mg||8 %|
|Sodium 103 mg||4 %|
|Potassium 63 mg||2 %|
|Total Carbohydrate 18 g||6 %|
|Dietary Fiber 2 g||9 %|
|Sugars 9 g|
|Protein 5 g||11 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
To prevent getting a grainy tart, strain the jam with a sieve after heating it slightly and then adding it to the tart.