Tart with red and white currants

Ingredients for 1 servings:

• 125 g butter
• 1 egg yolk
• 60 g powdered sugar
• 190 g flour
• 1 pinch of salt
• Butter, for the mold
• 250 g red currants
• 150 g white currants
• 300 g sour cream
• 3 eggs
• 75 g sugar
• 1 vanilla pod(s)
• possibly water, cold for the shortcrust pastry
• Pulses, for blind baking

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for a 28cm tart tin

Cut the butter into small pieces and quickly knead it with the remaining ingredients. If the dough is too firm, knead in 1-2 tablespoons of cold water. Wrap the dough in aluminum foil and chill for about 1 hour. Preheat the oven to 200 degrees Celsius. Grease the pan well. Roll out the dough and press it into the pan. Line the pan with baking paper and fill with the pulses. Blind bake the base for 10 minutes. Then remove the pulses and paper and bake for another 10 minutes. Meanwhile, wash the currants, drain them, and remove them from the stalks. Mix the sour cream, eggs, and sugar. Scrape out the vanilla pod and stir in the seeds. Spread the berries on the base. Pour the cream mixture over the top and bake for another 30 minutes.