Recipe Solbærtærte (Black Currant Tart)

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Written By Rose Oscar

I'm Rose! Wanderer at heart, digital nomad by choice. I've swapped the 9-5 grind for a life on the move, exploring every nook and cranny of our beautiful planet.

Delight your taste buds with Solbærtærte (Black Currant Tart)

Looking for a delicious Danish recipe to impress your guests? Look no further than Solbærtærte, a mouthwatering Danish food favorite. This beautiful tart is made with fresh black currants, creating a perfect balance of sweet and tart flavors.

Solbærtærte is ideal for special occasions such as summer picnics, afternoon tea parties, or family gatherings. The vibrant color of the black currants makes this dessert visually stunning, adding a touch of elegance to any table setting.

Whether you’re a fan of traditional Danish cuisine or simply looking to try something new, Solbærtærte is sure to be a hit with everyone. Treat yourself and your loved ones to this delectable dessert and savor the taste of Denmark in every bite.

Recipe: Solbærtærte (Black Currant Tart)

– 1 1/2 cups all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1 egg yolk
– 2 tablespoons ice water
– 3 cups fresh black currants, washed and stemmed
– 1/2 cup sugar
– 2 tablespoons cornstarch

Preparation time: 30 minutes

Serves: 4 persons

Cooking time: 45 minutes

Difficulty score: 5 out of 10


  1. In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water to the mixture and pulse until the dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a tart pan. Line the tart pan with the dough, trimming any excess.
  4. In a bowl, mix together the black currants, sugar, and cornstarch. Pour this mixture into the tart shell.
  5. Bake in the preheated oven for about 45 minutes or until the crust is golden brown and the filling is bubbling.
  6. Let cool before slicing and serving. Enjoy your delicious Danish Solbærtærte!

This recipe for Solbærtærte is a classic Danish dessert that showcases the tartness of black currants in a sweet pastry shell. The difficulty score of 5 out of 10 reflects some basic baking skills required to make the pastry dough and assemble the tart. With attention to detail and following each step carefully, you’ll be able to create a beautiful Black Currant Tart that will impress your guests!

Nutrition: Solbærtærte (Black Currant Tart)

Here is the nutrition per serving for Solbærtærte (Black Currant Tart), a traditional Danish recipe:

  • Calories: 250
  • Protein: 4g
  • Fat: 12g
  • Carbohydrates: 30g
  • Sugar: 15g

This dish is relatively healthy as it is moderate in calories and contains a good amount of protein. However, it does have some sugar and fat content, so it should be enjoyed in moderation as part of a balanced diet.

Danish cuisine is known for its use of fresh, seasonal ingredients and simple yet delicious recipes. Solbærtærte is a perfect example of this, showcasing the sweet and tangy flavors of black currants in a buttery tart crust.

Serving suggestions for Solbærtærte (Black Currant Tart)

If you are serving Solbærtærte (Black Currant Tart) as a dessert, a dollop of whipped cream or a scoop of vanilla ice cream on the side can complement the tartness of the black currants beautifully. You can also sprinkle some powdered sugar over the top for an added touch of sweetness.

For an elegant presentation, garnish the tart with fresh mint leaves or edible flowers before serving. This will not only add visual appeal but also enhance the overall flavor profile of the dish.

  • Fresh berries: Serve with additional fresh black currants or other berries like raspberries or blueberries for a burst of color and freshness.
  • Caramel sauce: Drizzle some warm caramel sauce over each slice of Solbærtærte for a decadent twist.
  • Nuts: Sprinkle chopped nuts such as almonds or walnuts on top for added crunch and texture.

What to serve with Solbærtærte (Black Currant Tart)

Solbærtærte pairs well with a variety of accompaniments that can elevate your dining experience. If you are looking to create a complete Danish meal, consider serving this tart alongside traditional dishes such as frikadeller (Danish meatballs), kartoffelsalat (potato salad), and rødkål (red cabbage).

  • Danish pastries: Start your meal with some delicious Danish pastries like wienerbrød or kanel snegle to set the tone for a delightful culinary experience.
  • Aquavit: For an authentic Danish touch, pair Solbærtærte with a shot of aquavit, a traditional Scandinavian spirit known for its smooth and aromatic flavors.
  • Koldskål: End your meal on a refreshing note by serving koldskål, a traditional Danish cold buttermilk soup flavored with vanilla and lemon zest, alongside the tart.

Your guests will be impressed by the range of flavors and textures in this well-rounded Danish feast! Enjoy your Solbærtærte (Black Currant Tart) in true Scandinavian style. Skål! ️

Tips to Increase the Flavor of Solbærtærte (Black Currant Tart)

If you want to enhance the flavor of your Solbærtærte (Black Currant Tart), consider adding a touch of Danish schnapps to the black currant filling. The complexity and depth of flavor from the schnapps will elevate the tart and give it an authentic Danish twist.

To further enhance the taste, you can also sprinkle some cinnamon or cardamom on top of the tart before serving. These warm spices will complement the tangy black currants and add an extra layer of flavor to your dish.

Additionally, consider serving the Solbærtærte with a dollop of whipped creamvanilla ice cream. The creamy element will balance out the tartness of the black currants and create a delicious contrast in every bite.

Spicy Score: 1 out of 10

The Solbærtærte (Black Currant Tart) is not traditionally a spicy dish in Danish cuisine. It is known for its sweet and tangy flavors rather than heat. Therefore, I would rate this recipe a 1 out of 10 on the spicy scale.