A huge plus of this tart is that we will only bake the base. Agree, this is very true in the days of summer heat, when there is absolutely no desire to turn on the oven again.
Pick your recipe
You will need
- The foundation:
- - 200 g of flour;
- - 100 g butter;
- - 50 g of sugar;
- - 1 egg.
- Filling:
- - 100 g of fresh blackcurrant;
- - 250 g of white chocolate;
- - 120 ml of fat cream (33-35%).
Instruction manual
1
Grind cold butter, flour and sugar with a blender or manually until crushed. The first option is preferable, since the heat of the hands will start to melt the oil quickly, but we don’t need it - otherwise the base will turn out to be layered, not solid. Add the egg and knead the dough quickly. Roll it out into a mold with a diameter of 22 cm and put it in the refrigerator for about 40 minutes.
2
Preheat the oven to a temperature of 200 degrees. Get the mold with the workpiece from the refrigerator, put the load on it (baking paper, and beans on top) and send it to the oven for 20 minutes. Then remove from the oven, remove the load and bake as much until the dough is ready. Do not overdo it, otherwise the base will resemble a cracker! Allow the base to cool completely to room temperature and only then fill with the filling.
3
For the filling, melt the quality white chocolate in a water bath. I do not recommend using a microwave, as white chocolate is very moody in temperature and we need full control. Let the melted chocolate cool for a couple of minutes and pour cream into it with a thin stream, while very intensively stirring the mass with a whisk until completely homogeneous.
4
Add berries and mix gently.
5
Fill the cooled form with the finished filling and refrigerate for about 4 hours.