Champagne Cream Tart with Berries
Ingredients
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 1 Tbsp cold water
- Legume (for blind baking)
- For the cream
- 400 milliliters semi-dry Sparkling wine
- 100 grams Double cream
- 2 Tbsps lemon juice
- 4 eggs
- 50 grams sugar
- 2 Tbsps cornstarch
- For garnish
- 250 grams Currants (red and white)
- 75 grams sugar
- Mint liqueur
Preparation steps
For the dough, knead together the flour, diced cold butter, salt, and 1-2 tablespoons water until smooth. Shape into a ball, wrap in plastic and refrigerate for about 1 hour.
Line a springform pan with parchment paper, roll out the pastry and line the mold with it, forming an edge around the outside. Place parchment paper and beans on top of the dough and blind bake for about 10 minutes in the preheated oven. Remove from the oven and take the beans and paper off of the base.
For the cream, mix together the sparkling wine with the double cream, lemon juice, eggs, sugar, and starch. Pour out onto the pastry and bake for another 35 minutes. Remove from oven, let cool and loosen from the mold.
To garnish, remove the currants from the stems, rinse, drain, toss in 3-4 tablespoons sugar and arrange on the cake. Stir the remaining sugar with the mint liqueur so that a crumbly mixture is formed and sprinkle over the currants.
