Shortbread tartlet with blackcurrant
4 servings
80 minutes
Black currant sand tartlet is a small culinary treasure from Italian cuisine, where sophistication meets simplicity. The delicate, crumbly golden dough creates the perfect base for the tart black currant jam. The bright flavor of this berry contrasts beautifully with the sweetness of the dough, awakening rich sensations in every bite. These tartlets make a wonderful addition to morning coffee or cozy family tea time.
1
Sift the flour, add cold butter cut into small cubes. Mix until a uniform crumbly state is achieved. Add sugar to the mixture.
- Wheat flour: 160 g
- Butter: 80 g
- Sugar: 1 teaspoon
2
Add one egg yolk and 3 tablespoons of cold water. Mix. The dough should be easy to knead and not stick to your hands. Place in the refrigerator for 30 minutes.
- Egg yolk: 1 piece
- Water: 3 tablespoons
3
Grease the baking molds with butter, lay a thin layer of dough in the shape of 'baskets'. Fill the tartlets with black currant jam (you can also use berries blended in a blender), and grate some remaining dough on top or cut out decorative shapes for the pastry.
- Butter: 80 g
- Blackcurrant jam: 4 tablespoons
4
Bake for 30-40 minutes at 180 degrees. Sprinkle with powdered sugar before serving.
- Sugar: 1 teaspoon
