John Myers
Currant Meringue Tart
The perfect currant meringue tart recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 50 g Sugar
- 1 pinch Salt
- 1 Egg yolk
- 2 tablespoon Ice cold water
- 175 g Flour
- Dry peas
- 400 g Red currants fresh
- 2 Leveled tablespoon Food starch
- 3 Protein
- 1 pinch Salt
- 4 tablespoon Sugar
- 3 tablespoon Sliced almonds
- Powdered sugar
- Knead a shortcrust pastry out of butter, sugar, salt, egg yolk, water and flour. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
- Grease a tart pan (approx. 24 cm in diameter). Roll out the dough, place it in the pan and pull up one edge. Prick the bottom several times with a fork.
- Cover the bottom with parchment paper. Spread dry peas on top to weigh down. Bake in the preheated oven at 175 degrees for about 10 minutes. Take out of the oven. Remove dry peas and baking paper and let cool down a little.
- Wash and drain the currants. Pluck from the stems.
- Beat the egg whites with salt until stiff. Sprinkle in the sugar. Scatter cornstarch over the currants and mix carefully. Add to the egg whites and carefully mix in.
- Spread the meringue mass with the currants on the base and smooth it out. Scatter the almonds on top.
- Bake in the oven at 175 degrees for about 30 to 35 minutes. Cover with aluminum foil about halfway through the baking time.
- Take out of the oven and let cool down. Sprinkle with powdered sugar.
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