Currant Tart

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Currant Tart
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 30 min.
Ready in

Ingredients

for
1
For the pastry
200 grams
100 grams
cold Butter
1 pinch
2 tablespoons
1
dried Legumes (for blind baking)
For the topping
1 kilogram
700 milliliters
1 packet
Instant pudding mix (vanilla flavor)
2 tablespoons
8 tablespoons

Preparation steps

1.

For the pastry: pile flour on the work surface, mix with sugar and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg and approximately 30 ml (approximately 0.1 cup) of lukewarm water in the well and chop all ingredients witha knife until crumbly. With your hands, quickly knead into dough and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. 

2.
Preheat the oven to 200 ° C.
3.

Roll out pastry on lightly floured surface and line oiled tart pan with it, making an edge all around. Cut parchment paper to fit pan bottom and line pastry with it. Weigh down with beans and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Take out of the oven and remove beans and paper, let cool. 

4.

For the topping: rinse currants and clean. Pour currant juice (up to 80 ml) (approximately 1/3 cup) in a saucepan. Combine the rest of  juice with sugar, custard powder and cornstarch. Add mixed juice to the pan and bring to a boil, stirring constantly.  Spread 1/3 of berries on the pastry and pour about 1/2 of juice mixture. Spread remaining berries and juice. Refrigerate for at least 2 hours. Serve.