Currant tart with cream filling

Ingredients for 1 servings:

• 100 g flour
• 25 g almonds, ground or other nuts
• 60 g butter, cold, in pieces
• 40 g powdered sugar
• 1 pinch of salt
• 1 egg yolk
• 2 bags of jelly, raspberry flavor
• 250 ml water
• 175 g sugar
• 500 g yogurt
• 3 tbsp lemon juice
• 200 g whipped cream
• 200 g currants

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

For the base, knead all the ingredients (flour, nuts, butter, powdered sugar, salt, egg yolk) into a smooth dough and chill for 30 minutes. Grease the tart tin, place the rolled out dough in it and prick it a few times with a fork. Then chill for another 20-30 minutes and then blind bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 15 minutes. This means line the dough with baking paper and weigh it down with pulses. Meanwhile, mix the jelly with 250 ml of water and let it swell for a few minutes. Add the sugar to the jelly and heat until the sugar dissolves, but do not boil. Let it cool. Mix the yogurt with the lemon juice and stir into the jelly. Whip the cream until stiff peaks form and fold it in as soon as the jelly mixture starts to set. Pour the mixture into the base and top with currants. Then chill for at least 2-3 hours. If the jelly mixture does not set, stir in some more San-Apart.