Helen RandellRed Currant Tarts
November 29th 2008 19:33
Shortcrust Pastry:
220g plain flour
110g cold butter
50g sieved icing sugar
1 egg yolk
pinch of salt
Place all ingredients in a bowl and mix together with hands until the mix forms a ball. Wrap the ball of pastry in gladwrap and place in the fridge for about 1/2 hour. Roll our to .5cm thick and press into tart tins. I used small ones, you can use whatever you like. Prick the pastry with a fork along the bottom, line with baking paper and add baking weights, pre-bake the pastry cases in the oven at 175 degrees C for about 10 minutes.
Remove from oven, remove the weights and allow to cool.
Filling:
400g red currants
2 eggs
4-5 tbsp brown sugar
100ml heavy cream
Remove red currants from the stems, wash them and pat dry with paper towel. Arrange berries on the dough. Combine eggs with cream and sugar and beat until it comes together. Pour over the berries.
Bake at 180 degrees C for 20 minutes, until lightly browned, remove and let cool. Dust with icing sugar and serve.
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