Old-fashioned Currant Tart

Ingredients

65 gr butter
100 gr sugar
4 gr vanilla extract
1 egg yolk
160 gr cake flour
240 ml milk
3 egg yolks
24 gr flour
4 gr vanilla
650 gr currants
260 gr currant jelly
30 ml kirsch
1/2 sugar in a saucepan over low hea whisk the yolks with the remaining sugar
3/8 boiling milk the yolk mixture
11 tart

Instructions

beans and continue baking 5 minutes more to color the pastry. Do not over-bake. Cool the shell in the pan. Spread the cooled pastry cream on the cooled tart shell. Arrange the currants on the pastry cream. Bring the jelly and kirsch to a boil and strain. Reduce to thicken if necessary. Brush the glaze on the berries. Edge the tart with the almonds and sprinkle the almonds with the confectioners' sugar.