I posted a lot of sweet stuff the last time, I know. Well, the reason is, that it is summertime, with all its berries and fruitstuff. I mostly use them to bake or to make chutneys or compotes or whatever.
Yesterday, we had a lovely couscous with aubergine, brown onions and red currants. I also use the fruits in some salty stuff, like you can see :) ...well...like you can READ. But we ate it before I could shoot some nice pictures for you. It was damn tasty, so I guess I have to cook it again, make some photographs and post you finally something salty :)
Summer, sweet summer...
So here is once more a wonderful tarte. The last time, I am so in love with tartes, because they are so thin and not so heavy like bigger cakes. We`ve got now 34°C here, and really: we do not eat much. Food must be light or cool. This cake is more light than cool :). But you can also put it in the fridge and eat it cooler.
Oh - and for sure: Easy to prepare! ... On my photos, you can also see some raspberry. It`s just because I didn`t buy enough red currants. For sure, you could take every berry you want. But....currants....you should not miss that!
______________________________________________________________________
CURRANT - BAISER - TARTE
1 tarte tin (max. 28 cm diameter)Ingredients:
> Shortcrust > for the recipe look here
---- TIP: You can perfectly freeze shortcrust. Just make the double amount you need, flatten the half into a circle, wrap it in plastics and put into the freezer. 3 months. Perfect. The bestestest way is to freeze it directly in the tarte tin. If you put it out, let it defrost and you can directly blind-bake it -----
> Filling:
>> 750 grams of red currants (for sure, you can also make a mixture of red/black/white)
>> 4 eggwhite
>> 180 grams sugar
>> 100 grams hazelnuts, grounded
>> a pinch of salt
Method:
> Preheat the oven: 190°C (375° F).
> Cover dough with baking paper and fill in raw lenses. The dough should be completely covered. The lenses prevent the dough from getting bubbles.
> Put into preheated oven for 15 minutes.
During these 15 minutes:
> wash berries and take of from the truss
> whisk eggwhite and salt with your handmixer until nearly stiff. Step by step, whisk the sugar into it. You should get a beautiful white, sticky baiser mass.
> Take dough out of the oven. [Entfernen] lenses and baking paper.
> Reduce heat to 170°C (340° F)
> Cover dough with 2-3 Tbsp of your hazelnuts.
> mix the rest of the nuts under the baiser mass.
> Mix the berries verrrrrrry carefully under the baiser mass. Have a look that the berries do not burst.
> Cover the whole dough with the mass. Yeah, there is a little hill...don`t worry, it won`t run over.
> Put all in the oven (middle) and let in for 45 minutes. After 15 to 20 minutes you should cover the cake with a baking sheet, for that it doesn`t get too brown on the top. Not earlier, because the baisermass is still sticky then - the sheet will glue on it and destroys your beautiful baiser surface.
Enjoy and sing any summer song you want while dancing under the apple trees (if possible).
Yesterday, we had a lovely couscous with aubergine, brown onions and red currants. I also use the fruits in some salty stuff, like you can see :) ...well...like you can READ. But we ate it before I could shoot some nice pictures for you. It was damn tasty, so I guess I have to cook it again, make some photographs and post you finally something salty :)
Summer, sweet summer...
So here is once more a wonderful tarte. The last time, I am so in love with tartes, because they are so thin and not so heavy like bigger cakes. We`ve got now 34°C here, and really: we do not eat much. Food must be light or cool. This cake is more light than cool :). But you can also put it in the fridge and eat it cooler.
Oh - and for sure: Easy to prepare! ... On my photos, you can also see some raspberry. It`s just because I didn`t buy enough red currants. For sure, you could take every berry you want. But....currants....you should not miss that!
______________________________________________________________________
CURRANT - BAISER - TARTE
1 tarte tin (max. 28 cm diameter)Ingredients:
> Shortcrust > for the recipe look here
---- TIP: You can perfectly freeze shortcrust. Just make the double amount you need, flatten the half into a circle, wrap it in plastics and put into the freezer. 3 months. Perfect. The bestestest way is to freeze it directly in the tarte tin. If you put it out, let it defrost and you can directly blind-bake it -----
> Filling:
>> 750 grams of red currants (for sure, you can also make a mixture of red/black/white)
>> 4 eggwhite
>> 180 grams sugar
>> 100 grams hazelnuts, grounded
>> a pinch of salt
Method:
> Preheat the oven: 190°C (375° F).
> Cover dough with baking paper and fill in raw lenses. The dough should be completely covered. The lenses prevent the dough from getting bubbles.
> Put into preheated oven for 15 minutes.
During these 15 minutes:
> wash berries and take of from the truss
> whisk eggwhite and salt with your handmixer until nearly stiff. Step by step, whisk the sugar into it. You should get a beautiful white, sticky baiser mass.
> Take dough out of the oven. [Entfernen] lenses and baking paper.
> Reduce heat to 170°C (340° F)
> Cover dough with 2-3 Tbsp of your hazelnuts.
> mix the rest of the nuts under the baiser mass.
> Mix the berries verrrrrrry carefully under the baiser mass. Have a look that the berries do not burst.
> Cover the whole dough with the mass. Yeah, there is a little hill...don`t worry, it won`t run over.
> Put all in the oven (middle) and let in for 45 minutes. After 15 to 20 minutes you should cover the cake with a baking sheet, for that it doesn`t get too brown on the top. Not earlier, because the baisermass is still sticky then - the sheet will glue on it and destroys your beautiful baiser surface.
Enjoy and sing any summer song you want while dancing under the apple trees (if possible).
