Puff pastry-currant tart with sour cream

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Grease the tart mould (26 cm Ø, with lift-off base). Place the puff pastry slices on top of each other and roll out round (approx. 32 cm Ø). Lay out the tart tin with the puff pastry, pressing the edges together. Cut off the protruding edges so that they are approx. 0.5 cm above the edge. Separate the egg.

2. 2

   Mix egg yolk and 2 tablespoons of cream. Brush the puff pastry with the egg yolk cream, then prick the centre several times with a fork. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Remove the tart from the oven, carefully remove from the tin after about 15 minutes and let it cool down on a cake rack. Soak gelatine in cold water. Mix sour cream, vanillin sugar, sugar and lemon juice. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of sour cream, then stir into the remaining sour cream. Chill the cream for about 20 minutes until it starts to gel. Put 5 currant panicles aside for decoration, pluck the remaining berries from the panicles. Whip the remaining whipped cream until stiff and fold into the cream. Spread the cream over the tart, cover with half of the plucked berries and chill for about 2 hours.

3. 3

   Squeeze the gelatine and dissolve. Stir in 3 tablespoons of sour cream, then stir into the remaining sour cream. Chill the cream for about 20 minutes until it starts to gel. Put 5 currant panicles aside for decoration, pluck the remaining berries from the panicles. Whip the remaining whipped cream until stiff and fold into the cream. Spread the cream over the tart, cover with half of the plucked berries and chill for about 2 hours. Brush the currant panicles with egg white and roll in sugar. Cover the tart with the remaining berries and sugared panicles and decorate with mint

4. 4

   2 3/4 hours waiting time