Redcurrant Meringue Tart

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Redcurrant Meringue Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
1
For the dough
150 grams soft butter
2 tablespoons sugar
1 packet Vanilla sugar
250 grams Pastry flour
1 pinch salt
1 tablespoon cornstarch
1 teaspoon Baking powder
1 egg
Fat (for the pan)
breadcrumbs (for the pan)
For the filling
1 packet vanilla pudding mix
125 grams sugar
250 milliliters milk
3 eggs
1 tablespoon butter
400 grams red Currants
sugar
How healthy are the main ingredients?
Currantsugarsugarsalteggegg

Preparation steps

1.

For the dough: Mix the butter with sugar, vanilla sugar, flour.

2.

Add the salt, cornstarch, baking powder, and egg and mix until smooth. Roll out the dough on a floured surface to the size of the pan.

3.

Grease the pan with the butter or oil and sprinkle with breadcrumbs. Line the pan with the dough and bake at 200°C (approximately 400°F) for about 20 minutes. 

4.

For the filling: Mix the pudding powder with 50 grams (approximately 1/4 cup) of sugar and the milk. Cook according to the package directions. Separate the eggs. Fold the egg yolks and butter and chill.

5.

Rinse the currants and set 1/4 aside. Remove the remaining currants from the stem and fold into the pudding. Beat the egg whites with the remaining sugar until stiff. Spread the pudding into the pan and then cover with the meringue. Bake at 200°C (approximately 400°F) for about 12 minutes. Bake until the meringue is golden brown. Remove from the oven and cool. Chill until ready to serve. Toss the remaining currants with sugar as desired and serve decoratively with the cake.