Blackcurrant Tart

Ingredients

• 125 g margarine
• 125 g sugar
• 1 packet vanilla sugar
• 5 drops butter‑vanilla aroma
• 1 pinch salt
• 3 eggs (M)
• 125 g flour
• 2 tsp Baking powder
• 50 g chopped almonds
• 4 sheets white gelatin
• 250 g red blackcurrants
• juice of 1 lemon
• 125 g thick milk
• 70 g sugar
• 250 ml Whipping Cream
• 1 packet vanilla sugar
• 250 ml blackcurrant juice
• 1 packet cake‑spoon powder (red)
• powdered sugar (for dusting)

Instructions

1. 1.

   Whisk margarine until creamy. Gradually fold in sugar, vanilla sugar, butter‑vanilla aroma, salt and eggs until a smooth homogeneous mixture forms. Mix flour with baking powder, sift and stir quickly into the batter. Pour the dough into a 22 cm springform lined with parchment paper on the bottom and spread evenly. Sprinkle almonds on top. Bake in a preheated oven at 200 °C (gas: level 3‑4, fan: 180 °C) for about 30 minutes. Then carefully lift the base from the pan, transfer to a parchment‑lined cooling rack, remove the parchment paper and let the cake base cool. Cut the cake base in half, then cut the upper base into 12 pieces.

2. 2.

   Soak gelatin in cold water for 5 minutes. Rinse blackcurrants (reserve 2 stems for garnish), and use a fork to strip them from the stems.

3. 3.

   Heat lemon juice, squeeze out excess gelatin and dissolve it in the lemon juice. Whisk thick milk with 30 g sugar. Stir in gelatin quickly. Set aside briefly to cool.

4. 4.

   Whip cream stiffly, adding 20 g sugar and vanilla sugar as it rises. Whisk thick milk vigorously once more and fold into the whipped cream.

5. 5.

   Place the lower cake base on a plate. Spread about two‑thirds of the cream over it. Place the middle base on top. Prepare blackcurrant juice with cake‑spoon powder and remaining sugar according to instructions. Let cool slightly. Fold in blackcurrants and spread over the cake base. Distribute the remaining cream on top. Arrange the cake pieces fan‑shaped on the tart and lightly dust with powdered sugar. Garnish with blackcurrant stems.