dickens: (Default)
[personal profile] dickens
So, we're nearing the end of spring, in my garden this means that I will soon have too many red currants. (Followed closely by the long awaited black raspberry season.)

I still have jelly from the last batch, I still have currants in the freezer from last year, and I'm about to have my biggest crop yet.

What should I do with all these currants? "I'll come over and pick a pint for myself" or "I'll take a quart of frozen ones" are valid suggestions at this point.
--
Here's one recipe I tried previously: http://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/

The shortbread crust was delicious but the tart itself has a problem. That picture? Not representative. What came out of the oven was these beautiful ruby berries embedded in a yellowish beige custard. Not particularly appetizing. (It was tasty, reminiscent of rhubarb custard pie with a bit more bite.)

Thoughts on how to make it look prettier would be welcome.
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