Semolina Tart With Black Currants (Burgundy, France)

READY IN: 1hr 10mins




  • Blend the four, sugar, margarine, oil and salt in a bowl with your fingers until you get something that looks like fine breadcumbs. Add the water a little at a time until a crumbly dough starts to form.
  • Roll the into a ball and dust it with a little flour. Wrap it in wax paper and chill for one hour.
  • Mix the currants with a little bit of sugar and water and cook over high heat until they form a thick sauce.
  • Split the vanilla bean in half and add it to the milk. Heat the milk and vanilla until it just starts to boil (take care, milk is easy to scald).
  • Remove the bean and stir in the semolina. After the mixture has cooled for a few minutes, add the egg yolks.
  • Beat the egg whites until you get stiff peaks, then add the sugar. Fold the egg white mixture into the semolina.
  • Preheat your oven to 350 degrees. Butter a tart pan and roll out the dough on a lightly floured surface. Line the pan with the dough and prick all over with a fork. Return to the fridge for 10 minutes or so.
  • Spread the currant mixture over the pastry dough, then spred the semolina topping over that. Smooth with a spatula and bake for 40 minutes or until golden.