This blackcurrant pie is super delicious with a scoop of vanilla ice cream. The “secret ingredient” in the cake is rosemary. The rosemary provides the pie with a slightly spicy taste that fills the mouth, which I think is a good contrast to the sour and sharp blackcurrant taste. In addition, there is a layer of marzipan at the bottom, which softens the blackcurrant flavor.
As blackcurrants are red, I thought it could look really sweet with heart-shaped holes on the pie and I have therefore made heart-shaped holes in the pie lid before I put it over the cake. The dough from the holes is laid on the edges of the pie.
Vegan Blackcurrant Tart
Equipment
- Pie dish
Ingredients
- 2 tbsp flaxseed
- 5 tbsp water
- 160 g brown sugar
- 200 g vegan butter at room temperature
- 2 tbsp cinnamon
- 2 tsp baking powder
- 400 g flour
- 550 g blackcurrant
- 120 g marzipan
- ½-1 tsp rosemary
Instructions
- Blend flax seeds and soak them in water for 5 min
- Whisk flax seeds and sugar together to a fluffy mass
- Whisk in the butter
- Mix cinnamon, baking powder, and flour together in another bowl
- Mix the contents of the two bowls together and refrigerate the dough for 30 minutes to 1 hour until it is firm
- Press ⅔ of the dough into the pie dish – make sure it is evenly distributed with no thicker layer along the corner between the bottom and edge of the tin
- Grate the marzipan with a coarse grater over the pie dish
- Spread the blackcurrants on top of the marzipan and sprinkle with rosemary
- Roll out the last ⅓ of the dough on a floured table or a piece of baking paper until it has the same size and shape as the pie tin and place it over the pie tin
- Bake the cake in the oven at 200°C for 25-30 min