Redcurrant tartlets

Ingredients for 1 servings:

• 125 g sugar
• 180 g butter
• 250 g flour
• 1 egg yolk
• 160 g currants, peeled and weighed
• 3 egg whites
• 120 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Sweet shortcrust pastry with meringue and currants – for about 10 pieces

Knead the flour, sugar, egg yolk, and butter together and refrigerate the dough for 30 minutes. Chilling will firm it up, but if you’re in a hurry, you can still use it without refrigeration (adding a little flour if necessary). In the meantime, remove the stalks from the currants and grease the tartlet cases (or simply place baking paper on a baking sheet). Roll out the chilled dough until it’s just under 1 cm thick. Place a cup upside down on top of the dough and trace the edges with a knife to create a round tartlet base. If you have tartlet cases, you can now place the dough bases in the cases and press them down. Without cases, you can also easily bake the shortcrust pastry bases on the baking sheet. Prick all of the bases several times with a fork to ensure they stay nice and flat. Bake in the oven at 200°C for about 25 minutes, until the pastry is light golden brown (use your own oven’s experience!). Turn the shortcrust pastry layers over. Beat the egg whites with a mixer until stiff peaks form, gradually adding the sugar. Carefully (!) fold the currants into the beaten egg whites with a spoon and spread the mixture evenly over the shortcrust pastry layers. Return the tartlets to the oven at 180°C for a maximum of 10 minutes, until the meringue is lightly browned.