Summer pastries. Crispy tart with red currant cream under a fluffy, sweet meringue. Tart Red Currant Curd

Crispy tart, sweet and sour currant cream and light, like a cloud of meringue - a perfect summer dessert. I recommend freezing a few portions of red currants to enjoy this delight several times a year.

Red currants have grown this season. So I was able to prepare a tincture, freeze some of the currant fruit and make this delicious dessert.

To prepare the cream, we can use red currants as well as other fruits. Black currants, raspberries, blackberries and cherries will work well here.

INGREDIENTS

CURRANT MUST

• 400 - 500 g of currants
• 100 ml of water
• juice from 1/2 lemon

CURRANT CREAM

• 300 ml of currant mousse
• 60 g of sugar
• 2 tablespoons of potato flour + 3 tablespoons of water
• 100 g of butter
• 2 yolks
• 1 egg

CAKE

• 180 g of wheat flour
• 80 g of cold butter, cut into pieces
• 20 g of powdered sugar
• 2 egg yolks
• 1 tablespoon of orange water - optional

BEIGE

• 4 proteins
• 200 g sugar
• pinch of salt
• 2 teaspoons of potato flour

PERFORMANCE

CURRANT CREAM

1. We are preparing a mousse. Pour water over the currants, add lemon juice and cook for about 15 minutes. We rub through a sieve, if necessary, add water to obtain 300 ml of mousse.
2. Add sugar to the mousse, mix and bring to the boil.
3. Mix the potato flour with water, add to the currants.
4. Stir, and take the jelly off the heat.
5. Add pieces of butter to the hot mass and vigorously screw it in with a whisk.
6. Then add the previously mixed egg and yolks and mix quickly again so that the eggs do not cut off. The finished mass should be thick with a creamy consistency. If it turns out to be too liquid, we can heat it up for a while, stirring all the time.
7. Cover the currant cream and set aside.

CRISPY CAKE ON BOTTOM

1. Put the flour and butter in pieces into a food processor and blend until the consistency of breadcrumbs. Add powdered sugar, egg yolks and orange flower water, mix for a while and quickly knead the dough by hand. Form a ball, wrap it in cling film and put it in the fridge for about 30 minutes.
2. A 24 cm diameter tart mold - I recommend ceramic - spread it with butter.
3. Roll out the dough into a cake, a little larger than the diameter of the mold. My pan has high sides, so calculate the diameter of the cake for your form: height of the pan x two, plus the diameter of the bottom of the pan.
4. Line the pan, bottom and sides with the rolled out dough. Pierce the bottom with a fork and put it in the fridge until the oven heats up.
5. Preheat the oven to 190 ° C.
6. Cover the dough with baking paper and load it with ceramic balls or dry beans. Bake for 15 minutes, then remove the load with the paper and bake for 13 - 15 minutes until golden brown.

BEIGE

1. Pour the proteins into a bowl, add a pinch of salt and beat with a mixer at low speed until foam.
2. Then increase the speed and, whipping all the time, add a spoonful of fine sugar.
3. When the proteins with sugar are whipped (the sugar will not be felt between your fingers and the foam will be shiny, thick and stiff), add the potato flour and mix or mix briefly.

TARTA RED CURRANT CURD

1. Preheat the oven to 180 ° C.
2. Put the currant cream on the toasted crispy bottom (cooled or hot) and smooth the surface.
3. Cover the cream with meringue and put into the preheated oven.
4. Bake for about 20 minutes.
5. If the meringue is not browned and crispy on the top, reduce the temperature to 60 ° C and dry the meringue for about 15 minutes.
6. Take the tart out of the oven, leave it in a mold and cool it down.

I was inspired to prepare this delicious dessert by a recipe for a different, equally delicious tart. This is a recipe that I use often and which I highly recommend, namely a recipe for lemon meringue tart from the blog A question of taste.

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