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.
To start, prepare the dough. I'll mix it in the bread maker. To do this, combine the eggs with sugar.
Grate the butter on a coarse grater.
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.
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.
Next, prepare the filling. To do this, fill the currant with water and boil for 5-7 minutes.
Chop with an immersion blender.
RUB the resulting mass through a sieve.
Beat the eggs with sugar and cornstarch with a mixer until fluffy.
Beat the cream with a mixer until stable peaks.
Combine the currant puree, whipped eggs with sugar and cream, and mix.
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.
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.