Red Current Tart

pudding-red-currant-tart    

Ingredients

  • 225 g of plain flour
  • 1tsp baking powder
  • 115 g butter softened
  • 115 g white sugar
  • 2 egg yolks
  • 1.5 tsp of lemon zest

For the filling

  • 115 g white sugar
  • whites of two eggs
  • 2 tsp cornflour
  • 300 g of red currants

Method

  1. Mix the plan flour, baking powder, butter, white sugar, egg yolks and lemon zest and mix until a dough is formed.  I had to add some water for this to work for me.
  2. Leave the pastry to rest for 30 minutes in a fridge.
  3. Line a pie ring and base.
  4. Bake in an oven for 25 minutes at 165C until golden brown.
  5. To make the filling whip the egg whites until stiff peaks are formed.
  6. Add the white sugar and corn starch and whip for 5 minutes.
  7. Add the red currants and fold in.
  8. Place the mixture in the pastry case and bake for a further 10 minutes until golden brown.