Red Currant Tart

Red Currant Tart

Enjoy the lightness and flakiness this dessert has to offer.


Ingredients:

10" springform cake pan
1⅔ cups flour
1 tsp baking powder
¾ cup sugar
1 pinch salt
1 stick, 8 tbsp butter
1 egg

Topping:
1 lb red currants
1 cup ground hazelnuts
1 tbsp bread crumbs
5 egg whites
1 tbsp lemon juice
1½ cups sugar

1. Put the flour, baking powder and sugar in a bowl. Add the salt, butter and egg and knead into a dough ball using the dough hook on the hand mixer, first on a low setting and then on the highest. Wrap in foil and chill for half an hour to an hour.
2. Wash the red currants, remove the stems and leave to dry thoroughly.
3. Grease the spring form cake pan and line with two thirds of the dough. Shape the remaining dough into a roll and use to make a 1″ high edging. Prick the pastry base all over with a fork. Mix the hazelnuts and bread crumbs together and spread over the pastry base.
4. Beat the egg whites, lemon juice and sugar until stiff. Mix the drained red currants with half the egg white mixture and place in the cake pan. Spread the rest of the egg white mixture over the berries. Slide in the cake pan at level 2 and bake the cake with True Convection at 325° F for 65-70 minutes.