Ingredients
Shortcrust base
- 210 grams (7.4 ounces) flour
- 90 grams (3.15 ounces) butter
- 60 grams (2.1 ounces) powdered sugar
- 3 egg yolks
- 30 grams (1.05 ounces) sour cream 20%
- A pinch of salt
Currant layer
- 500 grams (17.65 ounces) currants
- 65 grams (2.3 ounces) sugar
- 30 grams (1.05 ounces) starch
- 70 milliliters (2.4 fluid ounces) water
Meringue
- 3 egg whites
- 140 grams (4.95 ounces) sugar
- A pinch of salt
Equipment
- Mixing bowls
Multiple bowls help in organizing ingredients like the flour mixture, sour cream, and egg yolks.
- Hand mixer or stand mixer
A reliable mixer is essential for whipping the egg whites to stiff peaks. 💪
- Baking dish (20x30 cm / 7.9x12 inch)
The right size dish ensures the perfect thickness for your shortcrust base.
- Parchment paper
Prevents the pastry from sticking and makes cleanup a breeze. 🙌
- Plastic wrap
Used to chill and roll out the dough without it sticking to everything.
- Closed star piping tip
Gives your meringue that professional bakery look. ⭐
Instructions
Step 1
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Step 4
Step 5
Servings
Impress your guests by serving this pastry with a scoop of vanilla ice cream or a dollop of freshly whipped cream. 🍦 Swap ice cream for a dairy-free option like coconut or almond milk-based ice cream for those lactose intolerant besties. You can even drizzle some melted dark chocolate over the meringue for an extra layer of luxury. 🍫
For a cozy afternoon tea, pair it with a steaming cup of Earl Grey or a delicate chamomile tea. ☕️ Not only does this enhance the flavor profile, but it also adds a sense of indulgence to your tea time. Doubling up on berries? Garnish with a handful of fresh currants on top for a berry explosion. 🍇
Variations
Making this pastry gluten-free is a breeze: just substitute the standard flour with a gluten-free blend that includes xanthan gum to maintain that flaky shortcrust texture. For vegan friends, swap the butter with a plant-based alternative, replace egg yolks with a mix of ground flax seeds and water, and use aquafaba instead of egg whites for your meringue. 🌱✨
You can also get creative with the filling – switch out currants for your favorite fruits like blueberries, raspberries, or even a mix of them all. 🥧🌈
Faq
- Why is my shortcrust pastry tough?
If your pastry is tough, you might have overworked the dough. Handle it gently and chill it adequately.
- How do I know if my meringue has reached stiff peaks?
Your meringue will form sharp peaks that hold their shape when you lift the mixer whisk.
- Can I use frozen currants for the filling?
Absolutely! Just make sure to thaw and drain them thoroughly before cooking. 🫐
- What should I do if my meringue starts to weep?
Weeping meringue can occur from over-whipping or high humidity. Keep whipping time precise and avoid baking on overly humid days.
- How do I prevent my pastry base from shrinking?
Ensure your dough is chilled and avoid stretching it too much while lining the baking dish. 💡
- Can I prepare parts of the recipe in advance?
Yes! The shortcrust base can be made and chilled a day ahead, and the currant filling can be prepared several hours before assembly.