30 June 2016

Recipe: Red Currant Tart

Growing up with European foods in my house all the time, I had not known that not everyone in America enjoys, or knows about a lovely berry called the currant.  Though I was always most familiar with Black Currants, a few years back my dad and I bought two Red Currant bushes.  The past few years they have produced quite a few berries, but it was not till this year that I found enough to actually create something with them.  I believe the most common Red Currant creation would be a jam or a jelly, but since I did not have enough berries to go into that process (and no wish either ;) ) instead I searched for dessert recipes with Red Currants and finally found a lovely Meringue Tart Recipe.  The one daunting part of this recipe was the Meringue (because I had never made Meringue before), however it was quite easy, and I believe I have conquered yet another baking feat.
Without further ado, enjoy the pictures of red berries and meringue, and if you can find any Red Currants, please try this recipe out.  You will thank me and yourself... but mostly yourself, for doing so!

If you do not have an egg yolk separator (or could not find yours, like me) using the egg shell itself, works fine.  Simply gently move the egg from shell to shell, until all the egg white falls into one bowl, and place the yolk in another.
[pictured bottom left]

This is what your crust should look like after 15 or so minutes of baking.

When making meringue, be sure to beat enough--till the peaks are formed and it becomes a shiny white.

Voila!  Golden browned Meringue!

Aaaand Voila once again.  The finished product.

Here is the recipe, for your full enjoyment.

Red Currant Meringue Tart
Makes one 9-inch tart
For the crust:
1 1/2 cup (187 grams) flour
1/4 cup (55 grams) sugar
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) salt
1 stick (1/2 cup or 113 grams) butter, softened
2 egg yolks
1/2 teaspoon vanilla
For the filling:
2 egg whites
pinch of salt
1/2 cup (110 grams) sugar
1 teaspoon (5 grams) corn starch
2 cups (or 1-1/2 if you have around 250 grams) (250 grams) red currants, rinsed, removed from their stems and well-dried
Preheat oven to 350. In a medium bowl whisk together flour, sugar, baking powder, and salt. Add the softened butter and mix until combined. Stir in egg yolks and vanilla until a soft dough forms. Press evenly into a 9-inch pie pan, springform pan, or tart pan and prick all over with a fork. Bake for 20-25 minutes or until the crust is lightly brown and cooked through.
While the crust is baking – make the meringue.
Combine the sugar and corn starch together in a small bowl. In a medium bowl begin whisking the egg whites, a pinch of salt and about a tablespoon of the sugar/cornstarch mixture. Beat for 2-3 minutes or until soft peaks form. Slowly, in several additions, add the remaining sugar/cornstarch to the egg whites until the mixture is glossy and holds its shape. Gently fold in the red currants. Immediately pour the meringue over the warm crust and bake the tart for about 15 minutes or until the top has browned slightly.
Let cool slightly and serve.
Recipe Source
Once again, please let me know if you try this recipe out, or if you have any other great recipes for Red Currant Desserts, or really anthing you could make with Red Currants.
And as always, have a fabulous rest of the week!

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