Shortbread Pastry with Creamy Blackcurrant Puree
In the middle of summer, I can’t pass by my favorite berry. Today we’re making shortbread pastries with delicate creamy blackcurrant puree and airy meringue. The berry filling is made without starch. Join in - it’s going to be delicious!
Updated : 04 November, 2025
Easy
About 45 min.
Ingredients
Dough
180 grams
Wheat flour
2
Egg yolks
40 grams
Sugar
50 milliliters
Vegetable oil
5 grams
Baking powder
0.33 teaspoon
Vanillin
0.2 teaspoon
Salt
1 tablespoon
Water
Filling
200 grams
Black currant
50 grams
Sugar
1
Eggs
25 grams
Butter
Meringue
2
Egg whites
80 grams
Sugar
0.5 teaspoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the shortcrust dough. Mix 2 egg yolks, 40 g (2 tbsp) sugar, a pinch of salt, ⅓ tsp vanilla, and 50 ml (3 tbsp) vegetable oil.
Step 2
Gradually sift in 180 g (1½ cups) flour mixed with 5 g (1 tsp) baking powder and knead the dough. If it feels dry, add 1-2 tbsp water. Shape the dough into a ball, wrap in plastic wrap, and refrigerate. Meanwhile, prepare the berry filling.
Step 3
Blend 200 g (1½ cups) fresh or thawed blackcurrants, then strain through a sieve to remove the skins and seeds - you’ll get about 100 ml (⅓ cup) of puree. Don’t skip this step for a smooth, silky texture.
Step 4
Add 50 g (¼ cup) sugar, 1 medium egg, and 25 g (2 tbsp) butter to the puree. Mix and cook over medium heat.
Step 5
Stir constantly until the mixture thickens. Once it begins to boil, cook for another 1 minute, then remove from heat. Transfer the filling to another bowl to cool.
Step 6
Preheat the oven to 180°C (355°F). Divide the chilled dough into 6 equal parts. Roll each into a circle about 11 cm (4.3 in) in diameter (depending on your baking mold).
Step 7
Place each circle into the baking molds and smooth evenly. Line each base with parchment and fill with weights (beans or rice). Bake for 7-8 minutes.
Step 8
Remove the weights and bake for another 3 minutes until lightly dry on top.
Step 9
Spoon the berry filling into the baked tart shells and bake again for 5 minutes, just until the surface sets.
Step 10
Prepare the meringue: In a clean, dry bowl, beat 2 egg whites with ½ tsp lemon juice until foamy. Gradually add 80 g (⅓ cup + 1 tbsp) sugar, increasing the speed, and whip until stiff peaks form.
Step 11
Transfer the meringue to a piping bag (or a plastic bag with a corner cut off). Pipe meringue “caps” over the tarts and bake again for 10 minutes.
Step 12
The meringue will turn lightly golden and crisp on the outside, soft and airy inside. Let the pastries cool, remove from molds, and serve. Enjoy!