Redcurrant tartlets

Ingredients

Shortcrust Pastry

330 grams (2.75 cups) flour
165 grams (3/4 cup) soft butter
1 egg
2 egg yolks
130 grams (2/3 cup) sugar
1 teaspoon vanilla
a pinch of salt

Filling

400 grams (14 ounces) redcurrants
60 grams (2 egg whites)
120 grams (2/3 cup) sugar
30 grams (2 tablespoons) water

Equipment

Mixing Bowls
Ensure you have a set of large and small mixing bowls. Glass or stainless steel bowls are often preferred as they don't retain odors or colors.
Electric Mixer
Your best friend for whipping butter and meringue. A stand mixer works great, but a hand mixer will do the trick too.
Tartlet Molds
If you don’t have individual molds, you can use a large tart pan. Keep them well-greased to avoid sticking.
Rolling Pin
A smooth rolling pin helps achieve an even dough. Lightly flour it to prevent sticking.
Saucepan
For boiling syrup, use a saucepan with a heavy bottom to ensure even heat distribution.

Instructions

Step 1

1. Whip the butter with sugar for 3 minutes until light and fluffy. Make sure the butter is at room temperature for the best consistency. Add vanilla and egg, and mix again until fully incorporated.

Step 2

2. Add the egg yolks one at a time and mix well. Then add a pinch of salt and the flour. Mix everything thoroughly until the dough comes together and doesn't stick to your hands. If the dough is too sticky, add a little more flour.

Step 3

3. Wrap the dough in cling film and refrigerate for at least an hour. Chilling the dough helps to solidify the fat, making it easier to handle and bake.

Step 4

4. Preheat the oven to 374°F (190°C). Prep the molds for the tartlets or one mold for a large tart. Roll out the chilled dough on a floured surface and then line the bottom of the mold with the dough, forming the edges. Bake the bases for about 12-20 minutes, depending on the size of the molds, until golden brown. Baking times may vary, so keep an eye on the color.

Step 5

5. For the filling, put the egg whites in a mixer bowl and start whipping at slow speed, gradually increasing until a dense foam forms.

Step 6

6. Meanwhile, in a saucepan, combine sugar and water and bring to a boil. Simmer for several minutes until the syrup reaches 248°F (120°C). Carefully pour the hot syrup into the egg whites in a thin stream while continuing to whip. Whip until the meringue is dense and shiny, and firm peaks form on the whisk.

Step 7

7. Gently stir the peeled currant berries into the meringue with a spatula using an up-and-down motion. Be gentle to avoid deflating the meringue.

Step 8

8. Spoon the resulting cream onto the baked tartlets, forming caps. Bake the tartlets again at 356°F (180°C) for another 20 minutes until set. Ensure the tartlets are on the middle rack of the oven for even baking.

Servings

Imagine this: a gorgeous summer picnic with these delectable redcurrant tartlets as the centerpiece 🌞. But the fun doesn't stop there! Here's how you can serve and enjoy them:

Pairing with a Dollop of Cream: Add a spoonful of Chantilly cream or lightly whipped cream on the side for a luxurious touch. The creamy texture complements the tartness of redcurrants beautifully.

Accompanied by a Fresh Mint Garnish: Sprinkle a few fresh mint leaves on top for an added burst of freshness. The mint also adds a pop of color that makes your tartlets Instagram-ready 📸.

Plated with Seasonal Fruits: Display the tartlets on a platter surrounded by sliced kiwi, strawberries, or even more redcurrants to create an eye-catching, colorful dessert spread🎨.

Savory Twist: Try serving these tartlets with a side of goat cheese or a salty Brie to contrast with the sweetness of the meringue for a unique flavor profile that will delight your taste buds.

Variations

Gluten-Free Variation: Swap the all-purpose flour with a gluten-free flour blend, and add a pinch of xanthan gum to help bind the dough. Ensure your equipment is also gluten-free-friendly to avoid cross-contamination.

Vegan Variation: Replace the butter with vegan butter and the eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg). For the meringue, use aquafaba (the liquid from a can of chickpeas) whips up beautifully in place of egg whites. The redcurrants remain the same, providing that natural, delightful tang.

Faq

Why did my shortcrust pastry turn out too crumbly?
This can happen if there's too much flour. Make sure to measure your flour accurately and don’t over-mix the dough.
Can I use frozen redcurrants for this recipe?
Yes, just make sure to thaw and drain them well to avoid extra moisture in the meringue.
How do I know when my meringue is ready?
Your meringue is ready when it forms stiff, shiny peaks. You should be able to hold the whisk upright, and the peaks should not droop.
Can I make the tartlets ahead of time?
Yes, you can bake the tartlet shells a day in advance and store them in an airtight container. Assemble and bake with the filling on the day of serving for best results.
Why did my meringue collapse after baking?
This might happen if there was leftover fat in your mixing bowl when whipping the egg whites or if the sugar syrup wasn't hot enough.
How can I enhance the redcurrant flavor?
Consider adding a splash of redcurrant liqueur or a bit of zest from citrus fruits like lemon to emphasize the tartness.