Blackcurrant and meringue tart
Description
The pastry is simple and quick to prepare. A beautiful dessert with currants. In a food processor, pulse together butter, flour, salt, and sugar; add egg yolks and knead into a dough. Roll out the dough, let it chill in the refrigerator for half an hour, then bake for 10 minutes. On the hot crust, spread currants mixed with starch and powdered sugar. Return to the oven for another 20 minutes. Prepare a syrup, mix it with whipped egg whites, and spread over the cooled cake. Then place under the broiler for a few minutes to brown. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Mix the butter, flour, salt, and 50 g of sugar in a food processor. Pulse to combine, then add the egg yolks and knead the dough. If the dough turns out too dry, you can add a little water.
- 2
Step 2
Roll out the dough into a sheet, place it in a pan, and refrigerate for half an hour. Put a sheet of parchment paper on the dough and fill it with any grains or dried peas to weigh down the dough and prevent it from deforming during baking. Bake for 10 minutes in an oven preheated to 200°C. Then discard the weights along with the parchment paper, and bake the crust for another 7–8 minutes.
- 3
Step 3
Rinse the currants, mix them with starch and powdered sugar, and spread over the hot crust. Bake in the oven for 20 minutes at the same temperature.
- 4
Step 4
Meanwhile, prepare the syrup – dissolve the remaining sugar in water and boil for 5 minutes.
- 5
Step 5
Beat the egg whites into a thick foam. Gradually pour in the syrup in a thin stream and add the citric acid, continuing to beat.
- 6
Step 6
When the pie has cooled, spread the meringue over it and place under the broiler for a few minutes to brown.