Ingredients
The following ingredients have 4 Servings
- 240 grams plain flour
- 120 grams butter (cold, cubed)
- 2 free-range egg yolks
- 2 tsp soured cream
- 1 pinch Shetland sea salt
- 250 grams dark brown sugar
- 75 grams butter
- 1 large free-range egg (beaten)
- 1 tsp vanilla extract
- 2 tbsp double cream
- 85 grams currants
Instruction
- Preheat your oven to 200C and grease a 12-hole tart tin. Set aside.
- To prepare the shortcrust pastry, place the butter and the flour together in a bowl and pop into the freezer for 10 minutes.
- Whisk the egg yolks together with the salt and soured cream. Pop this into the fridge to chill.
- Make the filling: cream the butter and sugar together until light and thoroughly combined. Add the egg, vanilla and cream and beat well. Fold in the currants and set aside.
- Using a food processor, pulse the cold flour and butter together until it resembles coarse breadcrumbs.
- Add the chilled egg yolk mixture to the flour/butter and pulse until it begins to come together to form a dough. You might need to add a few teaspoonfuls of ice cold water to help it come together.
- Form the dough into a flat disc, wrap in cling film and chill for 20 minutes.
- Roll the dough out to a thickness of 4 mm on a floured surface.
- Using a 7.5 cm fluted cutter, cut 18 rounds from the pastry dough, rerolling the ends.
- Press the rounds into the tart tin and prick the bottom with the tines of a fork, once.
- Fill the tarts with the sugar/currant mixture until level with the top.
- Bake in the centre of the oven for 8 minutes, then turn the heat down to 180C and bake for a further 8-10 until the pastry is golden. The filling will bubble up but it will settle back down upon cooling.
- Leave the tarts in the tin for 5 minutes to cool before carefully transferring to a wire rack. Serve warm or cold.
