Ingredients
Shortcrust pastry
flour
330g
11.55oz
1.32cup
22tbsp
soft butter
165g
5.78oz
0.66cup
11tbsp
egg
1pc
egg yolks
2pc
sugar
130g
4.55oz
0.52cup
8.71tbsp
vanilla
1tsp
salt
pinch
Filling
redcurrants
400g
14oz
1.60cup
26.80tbsp
egg whites
60g
2.10oz
4tbsp
sugar
120g
4.20oz
0.48cup
8tbsp
water
30g
1.01fl oz
Method
Shortcrust pastry
- Whip the butter with sugar for 3 minutes; then add vanilla and egg, and mix again.
- Add the yolks, and mix; then add a pinch of salt and flour, and mix everything thoroughly once again. As a result, the dough should easily gather into a lump and should not stick to your hands.
- Wrap the dough in cling film and refrigerate for at least an hour.
- Prepare the molds for tartlets, or one mold for a large tart.
- Roll out the chilled dough on a floured surface, and then line the bottom of the mold with the dough, forming the edges.
- Bake the bases at 374F (190C) for about 12-20 minutes, depending on the size of the molds, until golden brown.
Italian meringue
- Put the egg whites in a mixer bowl, and start whipping first at a slow speed, then gradually increasing the speed until a dense foam is formed.
- Meanwhile, boil the syrup: put the sugar and water in a saucepan, and bring it to a boil; then boil for several minutes (up to 248F | 120C).
- Then pour the hot syrup into the whites in a thin stream, continuing to whip.
- Then whip the meringue until dense and shiny. Firm peaks should form on the whisk.
Filling and serving
- Stir the peeled currant berries into the meringue gently with a spatula in an up and down motion.
- Put the resulting cream on the baked tartlets, forming caps.
- Bake the tartlets again at 356F (180C) for 20 minutes.
