Currant tartlet with shortcrust pastry
One last greeting from the summer, fruity currant tartlets. They are delicious and made fast. I took frozen redcurrants out of the garden, but I saw that there are still some to buy.
Ingredients for the shortcrust:
200 g of flour
75 g of sugar
75 g of butter
1 egg
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For the filling:
200 g of redcurrants
Snow from 2 eggs
150 g of powdered sugar
1/3 packet of pudding powder
A form for small tarts, coated (similar to a muffin shape, just not so deep with wave edge)
That is how it goes:
The shortcrust pastry is quickly kneaded together with soft butter and placed in the fridge for half an hour. Then place each well with dough so that there is about half a cm in each of the molds. Pierce with a fork and bake until light brown - 180 degrees about 25 minutes.
Check back often - every stove is different. Sometimes I laugh out too.
Then you dust the currants with the pudding powder, beat the egg whites to snow and raises the icing sugar. Oh, do not forget the pinch of salt.
The light brown tarts are taken out, left in the form and distributed the fruit mass. Back in the oven, 180 degrees, about a quarter of an hour.
