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Cooking
Gorgeous Currant Tart with Almond Filling
· 8 servings
Make the pastry
Mix together all the pastry ingredients. Let the dough rest in the fridge for two hours.
Grease the tin
Grease the tart tin with spray oil.
Line the tin
Roll the pastry out into a circle. Place it into the baking tin and press it up around the edges.
Sprinkle
Sprinkle the surface of the pastry with almond flour.
Make the filling
Whisk together the eggs, softened butter, cream and almond flour until smooth. Pour into the prepared tin. Strip the currants from their stems and scatter the berries over the filling.
Bake
Bake in an oven preheated to 180°C for 45 to 50 minutes. The top should turn golden and the filling should be cooked through inside. To check, press your finger gently into the centre — it should feel firm.