John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 tsp, leveled baking powder
- 1 egg(s)
- 150 g sugar
- 1 pinch of salt
- 200 g butter
- 4 egg whites
- 175 g sugar
- 2 tsp cornstarch
- 500 g currants, destemmed, washed and drained
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes
Knead the dough ingredients into a smooth shortcrust pastry, let it rest in the refrigerator for 30 minutes. Roll out the dough and line a greased 26 cm springform pan, forming a 3 cm high rim. Cover the pie crust with aluminum foil and add dried beans or peas. Bake at 175-185 degrees Celsius for about 25 minutes until golden brown, then let it cool in the pan. Remove the foil and pulses. For the topping, beat the egg whites until stiff peaks form, add the sugar and cornstarch, and beat for another 5 minutes. Carefully fold the currants into the egg white mixture. Pour the topping onto the pre-baked pie crust, smooth it down, and finish baking for about 20 minutes. Cover the topping with aluminum foil if it browns too quickly—it should only turn slightly yellow.
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