Currant tart

Ingredients for 1 servings:

• 150 g butter
• 75 g powdered sugar
• 1 egg(s)
• 250 g flour
• 400 g currants
• 250 g sour cream
• 1 packet of vanilla sugar
• 1 dashes lime juice
• 100 g whipped cream
• 100 g sugar
• 50 g almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chop the cold butter into small pieces. Sift the flour onto a baking board, make a well in the center, and add the butter, powdered sugar, and egg to the well. Knead all ingredients into a smooth dough as quickly as possible. Wrap the dough in cling film and chill in the refrigerator for one hour. Then preheat the oven to 180°C. Grease a tart tin with butter and dust with flour. Remove the dough from the refrigerator and roll it out on a floured baking board slightly larger than the tin. Carefully place it in the tart tin and form a rim, taking care not to tear the dough while transporting it. Bake for 15-20 minutes until golden brown. Allow to cool, then very carefully remove from the tin. For the filling, mix the sour cream with the vanilla sugar, lime juice, and sugar until no lumps remain. Whip the cream until stiff peaks form and fold in. Spread the cream onto the cooled tart base. Wash and pick the berries, and sprinkle them over the cream. Serve sprinkled with flaked almonds.