BLACKCURRANT TART WITH MERINGUE

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

Instructions

Step 1

Step 1: Prepare the shortcrust base. Combine the sifted flour with salt and powdered sugar in a bowl. Mix the sour cream with the egg yolks until homogeneous. Cut the cold butter into cubes and grind it into the flour mixture until it forms fine crumbs. Add the sour cream mixture and quickly knead the dough. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes. Tip: Use cold butter to achieve a flaky texture in your crust.

Step 2

Step 2: Preheat your oven to 190°C (374°F). Line a 20x30 cm (7.9x12 inch) baking dish with parchment paper. Press the chilled dough evenly into the bottom of the prepared dish. Bake for 15 to 20 minutes or until golden brown. Tip: Use the back of a spoon or your fingers to evenly spread the dough.

Step 3

Step 3: Prepare the currant layer. Dissolve the starch in cold water and set aside. Combine the currants with sugar in a saucepan and mash gently with a spoon to release the juices. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Simmer for 10 minutes. Add the starch mixture and stir until thickened, then remove from heat. Tip: If using frozen berries, make sure they are fully thawed before cooking.

Step 4

Step 4: Prepare the meringue. Beat the room temperature egg whites with a pinch of salt at low speed until a frothy foam forms. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and whip the egg whites for 4-5 minutes until stiff peaks form. Tip: Ensure your mixing bowl and beaters are clean and dry to achieve the best meringue.

Step 5

Step 5: Assemble the tart. Spread the prepared currant mixture evenly over the baked shortcrust base. Pipe or spread the meringue on top. Bake at 150°C (302°F) for 30 to 40 minutes or until the meringue is lightly browned. Tip: Use a piping bag with a 'Closed star' attachment for a decorative meringue topping.

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. 🍇

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. ⭐

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.