Ingredients for 6-8 servings:

For the dough:

• 1 1/3 cup/200 g all purpose flour,
  
• 1 tablespoon fine sugar,
  
• 1/2 cup/100 g cold margarine,
  
• 1 tablespoon vegetable oil,
  
• 1/4 cup/1 dl cold water,
  
• pinch of salt.

For the filling:

• 6 ounces/150 g semolina,
  
• 2 cups/500 ml milk,
  
• 3 eggs,
  
• 1 1/4 cups/250 g sugar,
  
• 2/3 pound/300 g blackcurrant berries,
  
• 1 vanilla bean.

Preparation Steps:

1. Prepare the pastry dough: In a large bowl, blend with your fingers the flour, sugar, margarine, vegetable shortening and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball, dust it with flour and chill it, wrapped in wax paper, for 1 hour.

2. In a saucepan, cook the blackcurrant berries with litlle water and sugar until the sauce thickened like a coulis.

3. Bring the milk to a boil with the vanilla bean split in half. Remove the bean, and stir the semolina. Let it cool slightly before to add the 3 egg yolks.

4. Beat the egg whites with a pinch of salt to the stiff-peak stage and add the sugar. Fold them gently into the semolina mixture with a spatula.

5. Preheat oven to 350 degrees F/180 C. Butter a 9-in (24 cm) tart pan. On lightly floured board, roll the pastry dough into a circle and line the pan with it. Prick the bottom of the pastry shell all over with a fork and chill for 10 minutes before baking.

6. Pour the blackcurrant coulis into the pastry shell, cover with the semolina mixture, and smooth the surface with a spatula. Bake for 40 minutes or until the filling is golden.

Wine Pairing Tips: Serve this fruity dessert with a small glass of chilled crème de cassis, a Dijon specialty, which is a sweet liquor made from black current berries. You can also add Champagne or a local Crémant de Bourgogne to the crème de cassis to make a Kir Royal, although this cocktail is usually served before the meal.