John Myers
Ingredients for 1 servings:
- 125 g butter
- 100 g powdered sugar
- 1 pinch(s) salt
- 250 g flour
- 1 vanilla pod(s)
- ½ lemon(s), organic, grated peel
- 2 egg yolks
- 2 tbsp milk
- 1 vanilla pod(s)
- 500 g mascarpone
- 100 g cream
- 3 tbsp sugar
- 300 g currants or other sour fruit
- 2 tbsp currant jelly
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes
For the shortcrust pastry, cream the butter with the powdered sugar and salt until smooth. Mix in the flour, vanilla bean seeds, lemon zest and egg yolks until a crumbly dough forms. Stir in the milk and form the smooth dough into a ball. Don’t knead too much, or it will become brittle during baking. Wrap the dough in cling film and chill for 1 hour. Then place it in a well-buttered tart tin and place it in the freezer for 1 hour or in the refrigerator for 3 hours. Preheat the oven to 180 degrees Celsius. Bake the base for 12-15 minutes. Remove the base when it is golden brown. Once the base has cooled, prepare the filling. Beat the mascarpone, cream, vanilla bean seeds and sugar until smooth. Spread it on the tart base until fairly smooth. Arrange the berries loosely on the cream. Finally, heat the jelly in a small saucepan and brush it over each fruit.
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