Lemon and currant tart is a perfect decision for any event. It is easy to prepare and does not require much effort. This tart has a surprising aroma and will surely delight the family and the guests of the house. Bemorepanda has made things even easier, so you can see the tutorial here.

 

Lemon and currant tart is an easy dessert to change to everyone's liking. You can actually replace currant with any other fruit such as strawberry, or you can omit currant and finally get a delicious lemon tart. This recipe is suitable for any season, as you can use frozen fruit.

 

In summer, this tart will have an even stronger scent if you use fruit from your personal garden. But even in winter on the eve of the holidays, currants and lemons fit perfectly on the holiday table. Being an easy recipe to prepare, it will surely be to everyone's liking.

 

Lemon and currant tarts is the favorite dessert of many.

 

This recipe is of French origin and combines excellently with a slightly crumbly crust and buttery aroma, with a sweet-sour and extremely aromatic lemon cream together with a bit of a more sour currant. Lemon peel was used for this lemon tart, so the aroma is extraordinary. Quite a lot of lemon juice was also used, but the sourness was balanced, it depends a lot on how sour the lemon you use is.

 

The tart crust is easy to prepare. All you have to do is keep the butter, water and yolk very cold and keep in mind that this dough does not stretch too much, but only enough to be formed into the tray.

 

The secret of this tart is in the baking of the cream. Cream for tart with lemon and currant should not be allowed to boil too much. It just needs to bind and mix lightly and softly in the middle. Rather, the consistency should be similar to that of the ice-cream.

 

If it boils a lot, it will grow, and after baking it will crack. Check it by gently moving the tray to make sure it is not liquid. Before consuming the lemon and currant tart, let it reach room temperature, then put it in the fridge for at least 3 hours. On top you can add meringue or even a little whipped cream. However, keep in mind that for meringue you need to use sugar syrup to pasteurize the egg whites.

 

INGREDIENTS

• Flour 250 g
• Powdered sugar 100 g
• Butter 210 g
• Sour cream 2 tbsp
• Vanilla essence 2 tsp
• 4 lemons
• Sugar 300 g
• Corn starch 80 g
• 4 eggs
• Salt
• Frozen currant 100 g

 

METHOD OF PREPARATION

 

1. Put flour, powdered sugar, butter in a food processor bowl and mix.

 

2. Add the cream, vanilla essence and mix a little more. Knead, powder the work table, roll out the dough, arrange in the pan and cut off the excess dough. Refrigerate for 30 minutes.

 

3. Squeeze the lemon juice, pour into the saucepan, add hot water, sugar, cornstarch, vanilla essence and cook over medium heat for 5 minutes.

 

4. Divide the egg whites into yolks.

 

5. Gradually incorporate the egg yolks into the lemon cream.

 

6. Grate the lemon zest, add the butter, mix, transfer the cream to a bowl, cover with cling film and refrigerate until completely cool.

 

7. Prick the dough with a fork and place the tray at 190 ° C for 20 minutes.

 

8. Remove the dough and let it cool.

 

9. Put a pinch of salt over the egg whites and mix, gradually add sugar over 2 minutes and mix until a thick, fluffy meringue comes out.

 

10. Place the currant at the base of the tart, cover with lemon cream, decorate with meringue and brown with a burner.

 

Bon appetit!