redcurrant tart

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Mix flour, baking powder, sugar and salt. Add the egg and butter in pieces and knead into a dough with the dough hooks of the hand mixer. Form dough into a ball, wrap in foil and chill for about 30 minutes. In the meantime wash the currants. Strip the berries from the stalks except for something to decorate.

2. 2

   Weigh 300 g, puree and pass through a sieve. Mix 200 g berry puree and jam sugar according to package instructions for approx. 45 seconds with the whisk of the hand mixer. Fold in remaining berries and fill fruit spread into glasses. Form the dough into a roll and cut into 16 pieces of the same size. Grease 16 mini-brioche moulds (50 ml each) and dust with flour. Press in the dough pieces. Prick the cake several times with a fork. Place the ramekins on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.

3. 3

   Press in the dough pieces. Prick the cake several times with a fork. Place the ramekins on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let the shortcrust pastry bases cool down and carefully turn out of the tins. Pour the fruit spread into the short pastry bases on site

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
29 g

FATS
7 g

PROTEINS
2 g