Wednesday, 10 July 2013

Vanilla tart with red and white currants

Tart from Flo Braker's recipe-  creamy and very light. Made with soured cream, can be served with any seasonal fruit, either added to the cream before baking or placed on top of the tart just before serving.  I served it with redcurrant, with gives the tart little sharpness and makes it a much brighter dessert.

  • 1 egg yolk
  • 2tsp of cold water
  • 155g plain flour
  • 50g caster sugar
  • pinch of salt
  • 115g cold, diced butter
For the cream:
  • 2 eggs
  • 280g soured cream 18%   (I used 12 %)
  • 1/2 tsp vanilla paste or extract
  • 100g sugar
  • 1tbsp plain flour
  • pinch of salt
To decorate:

100-150g red and white currants

To make the pastry combine all of the 'ingredients' to make crumbs and knead gently (do not overwork!) to make a ball, wrap in foil and chill in the fridge for 30 minutes.

Roll out the pastry and place tight in a 25cm tart tin (buttered and floured). Place baking sheet on top of the pastry and top with ceramic baking beans (if you don't have any just use rice) and bake at 190C for 15 minutes.  Remove the baking sheet and all the beans and bake for further 7-9 minutes, until light brown.

All of the ingredients for the cream mix together until smooth and poor into the pastry case.  Bake at 190C for 20-30 minutes.

Top of the tart should be soft but not a liquid (especially in the middle)- if it is, bake it for couple more minutes.  Leave to cool, then place in the fridge for few hours or over night.

Decorate with fruit just before serving.


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