A huge plus of this tart is that we will only bake the base. Agree, this is very important in the days of summer heat, when there is absolutely no desire to turn on the oven again.
It is necessary
- The foundation:
- - 200 g flour;
- - 100 g of butter;
- - 50 g of sugar;
- - 1 egg.
- Filling:
- - 100 g of fresh black currant;
- - 250 g of white chocolate;
- - 120 ml heavy cream (33-35%).
Instructions
Step 1
Grind cold butter, flour and sugar with a blender or by hand until crumbled. The first option is preferable, since the oil will begin to melt quickly from the heat of the hands, but we do not need this - otherwise the base will turn out to be flaky, and not hard. Add the egg and quickly knead the dough. Roll it out into a 22 cm diameter mold and refrigerate for about 40 minutes.
Step 2
Preheat the oven to a temperature of 200 degrees. Take the form with the workpiece out of 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 the same amount, until the dough is completely ready. Do not overdo it, otherwise the base will resemble a biscuit! Allow the base to cool completely to room temperature and only then fill with the filling.
Step 3
For the filling, melt high-quality white chocolate in a water bath. I do not recommend using a microwave oven, as white chocolate is very capricious to the temperature and we need complete control. Allow the melted chocolate to cool down for just a couple of minutes and pour cream into it in a thin stream, while very intensively stirring the mass with a whisk until completely homogeneous.
Step 4
Add berries and mix gently.
Step 5
Fill the cooled mold with the finished filling and refrigerate for about 4 hours.
