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