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Red Currant Tart

Chef.Foodie's picture
  Plain flour 8 Ounce
  Butter 5 Ounce
  Egg yolks 2
  Egg whites 6
  Double cream 3 Tablespoon
  Fresh red currants 10 Ounce
  Castor sugar 10 Ounce

Put 8 oz. plain flour on a board, and with a pastry cutter cut 5 oz. butter into the flour.
Add 2 egg yolks and 3 tablespoons cream; with hand, work into a soft dough that barely holds together.
Form into a ball, wrap in foil and put in the refrigerator until chilled.
Pat out the dough about 1/4 inch thick in a greased and floured baking tin with removable base.
Prick the surface with a fork to keep bubbles from rising.
Bake blind in a 300°F, Reg 2 oven for 20 to 30 minutes.
Test with a skewer.
Take out of oven and cool.
Mix thoroughly 10 oz. fresh red-currants and 10 oz. sugar.
Spread this mixture over the crust.
Beat 6 egg whites until stiff.
With a palette knife, spread the beaten egg whites over the tart.
Put in a moderate oven 350F°, Reg 4 and bake until slightly brown on top.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3548 Calories from Fat 1321

% Daily Value*

Total Fat 150 g230.4%

Saturated Fat 76.6 g383%

Trans Fat 0 g

Cholesterol 675 mg225%

Sodium 321.6 mg13.4%

Total Carbohydrates 508 g169.2%

Dietary Fiber 17.6 g70.5%

Sugars 306.2 g

Protein 43 g86.1%

Vitamin A 81.9% Vitamin C 193.7%

Calcium 20.1% Iron 25.6%

*Based on a 2000 Calorie diet

Red Currant Tart Recipe