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Currant tart with sour cream

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Ingredients for 1 servings:

  • 450 g flour
  • 250 g butter
  • 125 g sugar
  • some rum or water
  • 1 egg(s)
  • 125 g sugar
  • 250 g quark
  • 600 g sour cream
  • 500 g currants
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • possibly milk, for brushing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the shortcrust pastry and chill for at least 1 hour. Roll out about half of the dough and line a tart tin or a springform pan (28 or 30 cm) with it. Cook the currants with sugar and cornstarch over low heat until thickened and let cool. Beat the egg with sugar until creamy, mix with the quark and sour cream until smooth, and spread on the pastry base. Spread the currant mixture on top. Roll out the remaining pastry and place a lattice over the mixture. Press the edges firmly. Form the remaining pastry into rolls and fold them over the edges. Brush with a little milk, if desired. Bake at 180°C for about 35-45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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