Strawberry and Currant Tart

The secret of this delectable tart lies in its crumbly crust combined with the fresh fruit topper. The background flavor of juicy strawberries and currants perfectly accompanies the pie shell. There is little work to be done to make this dessert and in return you will get enormous pleasure.

Do you want to surprise your family members? Then don’t hold back to cook the pie that anyone will go crazy for. I am glad to share the recipe of this gorgeous tart with you. Let’s get started.


  • 4 eggs
  • 9 rusks
  • 1 lemon
  • 1 tbsp starch
  • 3 tbsp dairy butter
  • 130 g (4,5 oz) sugar
  • 70 g (2,5 oz) currants
  • 2 tbsp powdered sugar
  • 70 g (2,5 oz) strawberries
  • 500 g (1,1 lb) curds (cottage cheese)


Chop rusks finely. Melt dairy butter, add the rusks and 2 tbsp of sugar. Cover a baking tray with parchment paper and place the prepared mass there.

Separate whites from yolks carefully. Mix cottage cheese with starch, remaining sugar, and yolks. Peel a lemon and squeeze a juice. Add the lemon rind and juice to the mass and stir carefully.

Froth the whites of eggs. Stir in the curd mass gradually. Put the prepared mass on the baking tray.

Preheat an oven to 170°C (338°F). Rinse strawberries and currants. Dry the berries and arrange them above the dough. Bake the pie over low heat for 60 minutes. Then cool it, top with powdered sugar, slice into portions, and serve.

Enjoy your meal!