John Myers
Ingredients for 1 servings:
- 100 g powdered sugar
- 1 pinch(s) salt
- 250 g flour
- 1 vanilla pod(s), including the pulp
- ½ lemon(s), organic, grated peel
- 2 egg yolks
- 2 tbsp milk
- 125 g butter
- Butter for the mold
- 1 vanilla pod(s), including the pulp
- 500 g mascarpone
- 100 g cream
- 3 tbsp sugar
- 300 g currants or other sour fruit
- 2 tbsp currant jelly or other jelly or jam
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes
For the shortcrust pastry, cream the butter with the powdered sugar and salt until smooth. Then mix in the flour, vanilla bean seeds, lemon zest, and egg yolks until a crumbly dough forms. Now stir in the milk and form the smooth dough into a ball (don’t knead too much, otherwise it will become brittle during baking). Wrap the dough in plastic wrap and chill for one hour. Then place it in a well-buttered tart pan and place it in the freezer for one hour or in the refrigerator for three hours. Preheat oven to 180°C. Bake the base and then remove it after about 12-15 minutes when it is golden brown. Once the base has cooled (I always make it the day before), prepare the filling. Beat the mascarpone with the cream, vanilla bean seeds, and sugar until it forms a nice cream. Spread it fairly evenly over the tart base. Sprinkle the berries on top (just place them loosely on top). Now heat the jelly in a small saucepan and spread it on the individual fruits with a brush.
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