Red currant tartes


Red currants… something we have tons of growing in our garden every year. So we always collect them, bake cakes and freeze a lot as well. And now it´s time to use up all frozen red currants. Today I made some tiny red currant tartes, consisting of  

short crust and topped with a light meringue. It simply tastes amazing and is one of my all time favorite summer desserts.


Here is what you will need to make one muffin tray:


  • 250g flour
  • 100g powdered sugar
  • 115g butter
  • 1 egg
  • 1 tbs. vanilla sugar
  • zest of one lemon
  • a pinch of salt

Combine flour and salt in a large bowl and add the cubes of butter.Use your fingertips to rub the butter into the flour until you have no large lumps of butter remaining. Add the egg and knead until smooth. Roll out your dough on a floured surface and cut out round circles using a cookie cutter.

My advice:

Cut thin stripes of parchment paper and set one stripe in each muffin mold in order  to remove your tartes easier after baken.

Lay each cut out circle in your muffin molds and let rest in fridge. Meanwhile prepare topping:

Meringue Topping:

  • 120g egg whites (about 4 egg whites)
  • 85g sugar
  • a pinch of salt
  • 300 g of red currants

Beat egg whites until very fluffy, not stiff! Then add sugar and salt and beat until very creamy. Fold in red currants using a whisk and drop one tablespoon on each of your dough set in the molds. Bake in oven for about 15-20 minutes until meringue is golden brown. Let them cool out and lift them out of their molds (lifting the parchment paper stripes).




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