Crispy currant tart

Name: Crispy currant tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 150 g Flour; 210 g (160 g = 1 cup 170 ml) Sugar; 1 package Vanillin sugar; 1 knife tip Baking Powder; 1 Egg Yolk; 100 g Butter; 4 discs (75 g each) frozen puff pastry; 800 g red currants; 250 g Double cream cream cheese; 250 g cream quark (40 % fat); 750 g Whipped cream; 1 package Cream stabiliser; 150 g Currant Jam; 7-10 Tbsp Mint; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

150 g Flour
210 g (160 g = 1 cup 170 ml) Sugar
1 package Vanillin sugar
1 knife tip Baking Powder
1 Egg Yolk
100 g Butter
4 discs (75 g each) frozen puff pastry
800 g red currants
250 g Double cream cream cheese
250 g cream quark (40 % fat)
750 g Whipped cream
1 package Cream stabiliser
150 g Currant Jam
7-10 Tbsp Mint
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Mix flour, 50 g sugar, vanillin sugar and baking powder in a bowl. Add the egg yolks and butter in pieces and knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry.
2
Grease the bottom of the springform pan (a 26 cm Ø springform pan) and dust with flour. Roll out the dough on a floured work surface to a circle of approx. 25 cm Ø, place it on the springform pan and put the rim of the pan around it.
3
Prick the base several times with a fork and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Let it cool down on a cake rack. Place the puff pastry slices next to each other and defrost for 15-20 minutes.
4
Place 2 slices on top of each other and roll out to 2 squares (28-30 cm) on baking paper. Place a cake ring at approx. 28 cm, place it on the dough and cut it out. Prick the dough bases several times with a fork and lift them onto a baking tray with the baking paper.
5
Bake one after the other in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let them cool down. Wash the currants, drain well and, except for something for decoration, pluck from the panicles.
6
Mix cream cheese, quark and 160 g sugar. Whip 250 g cream and cream firmer until stiff. Fold cream into the quark cream. Spread jam on the shortcrust pastry base and cover with a puff pastry base.
7
Spread 5-6 tablespoons of quark cream on top, add currants and spread with the remaining quark cream (carefully so that the currants do not fall off). Cover with the second puff pastry base.
8
Whip 500 g cream until stiff and spread loosely on the cake. Keep the cake cold until serving. Decorate with currants and mint just before serving. Dust with icing sugar as desired.