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Print Recipe
Tart with Black Currants Recipe
It's time to ripen fresh berries, so it's time to free up space in the freezer and get the remaining last year's supplies. I still have some frozen blackcurrant, so I decided to make a tart with it. The tart turned out bright, delicious and very tender.
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. To start, prepare the dough. I'll mix it in the bread maker. To do this, combine the eggs with sugar.
    To start, prepare the dough. I'll mix it in the bread maker. To do this, combine the eggs with sugar.
  2. Sifted flour.
    Sifted flour.
  3. Grate the butter on a coarse grater.
    Grate the butter on a coarse grater.
  4. Knead the dough, wrap it in plastic wrap and put it in the refrigerator for 20-30 minutes. If the dough is kneaded with your hands, first you need to RUB the flour with grated butter, and then add the beaten eggs with sugar.
    Knead the dough, wrap it in plastic wrap and put it in the refrigerator for 20-30 minutes. If the dough is kneaded with your hands, first you need to RUB the flour with grated butter, and then add the beaten eggs with sugar.
  5. Then distribute the dough in the form (26 cm) for baking, forming the sides (I have a small piece of dough left for decoration). If necessary, cover the form with foil or parchment. Often prick with a fork, so that the dough does not inflate. Cook in oven preheated to 180 gr., 10-15 min to light it will turn brown.
    Then distribute the dough in the form (26 cm) for baking, forming the sides (I have a small piece of dough left for decoration). If necessary, cover the form with foil or parchment. Often prick with a fork, so that the dough does not inflate. Cook in oven preheated to 180 gr., 10-15 min to light it will turn brown.
  6. Next, prepare the filling. To do this, fill the currant with water and boil for 5-7 minutes.
    Next, prepare the filling. To do this, fill the currant with water and boil for 5-7 minutes.
  7. Chop with an immersion blender.
    Chop with an immersion blender.
  8. RUB the resulting mass through a sieve.
    RUB the resulting mass through a sieve.
  9. Beat the eggs with sugar and cornstarch with a mixer until fluffy.
    Beat the eggs with sugar and cornstarch with a mixer until fluffy.
  10. Beat the cream with a mixer until stable peaks.
    Beat the cream with a mixer until stable peaks.
  11. Combine the currant puree, whipped eggs with sugar and cream, and mix.
    Combine the currant puree, whipped eggs with sugar and cream, and mix.
  12. After baking, the sides of the dough I have a little dropped down, so I decorated them with the remaining piece of dough, cutting out flowers from it.
    After baking, the sides of the dough I have a little dropped down, so I decorated them with the remaining piece of dough, cutting out flowers from it.
  13. Pour the filling into the mold. I also decorated it with marshmallows. Cook in the oven, preheated to 180 gr., 25-30 min. Then remove from the oven, let cool and put in the refrigerator for at least 4 hours, preferably overnight.
    Pour the filling into the mold. I also decorated it with marshmallows. Cook in the oven, preheated to 180 gr., 25-30 min. Then remove from the oven, let cool and put in the refrigerator for at least 4 hours, preferably overnight.
  14. Ready tart can be served to the table.
    Ready tart can be served to the table.
  15. Tart turns out bright...
    Tart turns out bright...

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