I suppose, there are not so many people in ATX who know what black, red, or white currants are. I am sure there are even less people who crave for these berries so much they are ready to pay $5-6 for 6oz (170g). That’s why, I guess, Central Market gets just enough fresh currants to satisfy crazies like me during the season. Currants appear for a few days. And gone. Obviously, I can’t just eat them. I have to make something special with them. Last year, it was Air Chrysalis: Bubbles Bubbles. This year I made “Red and Black Passion” tart with the same idea for textures — creamy and silky background for popping with bright flavor red and black bubbles. No tricks! All effects are purely natural.
My lemon tart is intensely lemony. I insist on using fresh lemons. You want their zest, juice, and pulp. For more delicate version, replace part of lemon puree with heavy cream. My lemon tart is pretty tart, pardon the pun. If you like it sweeter, add more sugar. Double the amount of sugar, and you’ll get the sweetness of commercially baked lemon tart. My lemon tart has a silky smooth texture. If you like it more thick and stable, add more flour or corn starch. Double the amount of flour, and you’ll get the texture of commercially baked lemon bars.