Ingredients

Shortcrust base
flour
210g
7.35oz
0.84cup
14tbsp
butter
90g
3.15oz
0.36cup
6tbsp
powdered sugar
60g
2.10oz
4tbsp
egg yolks
3pc
sour cream 20%
30g
1.05oz
2tbsp
salt
pinch
Currant layer
currants
500g
17.50oz
2cup
33.50tbsp
sugar
65g
2.28oz
0.26cup
4.36tbsp
starch
30g
1.05oz
2tbsp
water
70ml
Meringue
egg whites
3pc
sugar
140g
4.90oz
0.56cup
9.38tbsp
salt
pinch

Method

This is a beautiful tart with shortcrust base, meringue and blackcurrant filling.

The currants can be black or red, fresh or frozen. You can also make a layer of sour berries or fruits; you can take the ready-made or the homemade jam.

Adjust the amount of sugar in the fruit layer according to the taste and the sweetness of the berries.

The calculation is for a mold 20x30 cm (7.9x12 inch).

Ingredients

For the shortcrust base:

  • 210 g flour | 7.40 oz
  • 90 g butter | 3.15 oz
  • 60 g sugar | 2.10 oz
  • 3 egg yolks | 3.00 items
  • 30 g ​​sour cream 20% | 1.05 oz
  • a pinch of salt | 0.00 pinch

For the currant layer:

  • 500 g currants | 17.65 oz
  • 65 g sugar | 2.30 oz
  • 30 g starch | 1.05 oz
  • 70 ml water | 2.40 fl oz

For the meringue:

  • 3 egg whites | 3.00 items
  • 140 g sugar | 4.95 oz
  • a pinch of salt | 0.00 pinch

Shortcrust base

  1. Combine the sifted flour with salt and the powdered sugar.
  2. Mix the sour cream with the yolks into a homogeneous mass.
  3. Grind the cold butter cubes with the flour mixture into fine crumbs. Add the sour cream with the egg yolks, and knead the dough quickly. Wrap it with plastic wrap, and place it in the fridge for 20 to 30 minutes.
  4. Cover the baking dish with parchment. Spread the dough with your hands along the bottom of the baking dish.
  5. Bake the base in the oven preheated to 190C (374F) for 15 to 20 minutes until golden brown.

Currant layer

  1. Pour the starch with cold water, and stir.
  2. Combine the currants with sugar, and mash gently with a spoon to make juice.
  3. Put the saucepan over a medium heat; bring to a boil, stirring occasionally, and simmer for 10 minutes. Stir the starch, and pour it into the berry mass; stir until thickened, and remove from the heat.

Meringue

  1. Combine the room temperatured egg whites with a pinch of salt, and whip at a low speed until smooth fluffy foam. Add the sugar and vanilla sugar (1 tablespoon at a time), without stopping whipping. Increase the mixer speed to maximum, and whip the egg whites for 4-5 minutes until stable peaks.
  2. Place the mass into a bag with a “Closed star” attachment.

Assembling & baking

  1. Put the currant mass on the shortcrust base, and smooth it.
  2. Place the meringue on top, and sprinkle it with petals. Bake at 150C (302F) for 30 to 40 minutes.