Blackcurrant Tart

Ingredients

• 200 g Flour
• 100 g cold butter
• 1 pinch salt
• 2 EL sugar
• 1 egg
• dried legumes (for blind baking)
• 1 kg blackcurrants
• 700 ml blackcurrant juice
• 1 packet vanilla pudding powder
• 2 EL cornstarch
• 8 EL sugar

Instructions

1. 1.

   For the dough, sift flour onto a work surface, mix with sugar and salt, then press a well into the center. Cut cold butter into small pieces and distribute around the well; add the egg, about 30 ml lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat the oven to 200°C.

3. 3.

   Roll out the dough on a lightly floured surface and line a greased pan with it. Cut baking paper to size, lay over the dough, weigh down with dried legumes, and bake in the preheated oven for about 20 minutes. Remove the legumes and paper and let the base cool.