Redcurrant tart

Redcurrant tart

Total: 1 hr 45 min. | Active: 30 min.
Nutritional value / person: 511 kcal
, Fat: 24 g
, Carbohydrate: 56 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
½ tsp salt
75 g butter, cut into pieces, cold
1 dl water


2 tbsp red currant jelly
3 tbsp ground almonds
300 g red currants
2 eggs
180 g plain yoghurt
2 tbsp sugar
1 parcel vanilla sugar
1 tbsp Maizena cornflour

To bake

icing sugar *-*
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One tart tin (approx. 24 cm in diameter)

How it's done

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Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the pastry, cover and chill for approx. 30 mins. Roll out the pastry into a circle (approx. 28 cm in diameter) on a sheet of baking paper. Place in the tart tin along with the baking paper. Prick the pastry base firmly with a fork.


Spread the jelly over the pastry base, scatter the almonds on top, add the redcurrants. Whisk the eggs, yoghurt, sugar, vanilla sugar and cornflour, pour on top of the berries.

To bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 220°C. Remove, allow to cool slightly, dust with icing sugar, enjoy lukewarm or cold.

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