Summary

Ingredients

For the shortcrust pastry:

• 100 g powdered suar
• 1 pinch salt
• 250 g flour
• 1 vanilla pod, which the pulp
• 0.5 ½ lemon (s), organic, remove the grated zest
• 2 egg yolks
• 2 Table spoons milk
• 125 g butter
• Butter for the mold

For the filling:

• 1 vanilla pod, which the pulp
• 500 g mascarpone
• 100 g cream
• 3 tablespoon sugar
• 300 g currants or other sour fruit
• 2 tablespoon currant jelly or other jelly or jam

Print Recipe Pin Recipe

Instructions

1. For the shortcrust pastry, stir the butter, powdered sugar and salt until smooth. Then mix in the flour, the pulp of the vanilla pod, the lemon peel and the egg yolks until a crumbly batter is formed. Now mix in the milk and shape the smooth dough into a ball (do not knead much, otherwise it will become brittle during baking). Wrap the dough in cling film and put it in the fridge for an hour.
2. Then distribute in a well-buttered tart pan and place in the freezer for an hour or in the refrigerator for three hours.
3. Preheat the oven to 180 ° C. Bake the base and take it out after approx. 12-15 minutes when it is golden yellow.
4. When the base has cooled down (I always prepare it the day before), prepare the filling. To do this, beat the mascarpone with the cream, the pulp of the vanilla pod and the sugar to a nice cream. Spread halfway evenly on the tart base. Spread the berries on top (just lay them loosely). Now heat the jelly in a small saucepan and use a brush to spread it on the individual fruits.