John Myers
Ingredients for 1 servings:
- 80 g butter
- 25 g coconut oil
- 130 g flour
- 1 pinch of salt
- 50 g sugar
- Flour , for the work surface
- 130 g currants, red
- 1 vanilla pod(s)
- 200 g sour cream
- 125 g mascarpone
- 2 eggs
- 40 g sugar
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
Quickly knead all the dough ingredients together. Wrap in foil and chill for about 30 minutes. Line a 28 cm tart tin with baking paper and preheat the oven to 200 degrees top/bottom heat (180 degrees fan-assisted). Roll out the dough thinly on a floured surface, line the tin with it, and form a rim. Prick the base several times with a fork and pre-bake for about 10 minutes. Remove from the oven and reduce the temperature to 150 degrees. Wash and dry the currants and remove them from the stalks. Split the vanilla pod and mix the seeds with the sour cream, mascarpone, eggs, and sugar. Spread it on the cooled tart base and scatter the currants on top. Bake for about 35 minutes until done.
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