Red currant meringue tarts

Delicious Red Currant Tartlets – A Refreshing Treat for Hot Days

When the sun shines brightly and temperatures soar, we all seek ways to cool down and delight our taste buds. Today, I present to you an enticing and easy-to-make recipe for tartlets with red currants, which are not only delicious but also bring a touch of freshness to hot days. This recipe was inspired by the pages of an old magazine but has been adapted to suit modern tastes. Let's get started!

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 6 tartlets

Necessary ingredients

For the base:
- 4 large eggs
- 100 g granulated sugar
- 2 teaspoons vanilla sugar
- Zest of one lemon
- 100 g flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder

For the cream and decoration:
- 400 g fresh red currants
- 2 tablespoons powdered sugar
- 200 g mascarpone
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 200 ml whipped cream
- 1 packet whipped cream stabilizer

Step by step for a perfect recipe

1. Preheat the oven
Start by preheating the oven to 200 degrees Celsius. This is an essential step, as a well-heated oven will ensure even baking of the bases.

2. Preparing the bases
- Separate the eggs, placing the whites in a large bowl and the yolks in another bowl.
- In the bowl with the yolks, add the granulated sugar, vanilla sugar, and lemon zest. Beat well with a mixer until the mixture becomes creamy and light in color.
- Separately, beat the egg whites until they reach a firm texture, then gently fold them into the yolk mixture. It is recommended to use a silicone spatula or a wooden spoon to avoid losing air from the egg whites.

3. Adding the dry ingredients
- In a separate bowl, mix the flour, cornstarch, and baking powder.
- Gradually add the dry ingredient mixture to the egg mixture, stirring gently to achieve a homogeneous batter.

4. Baking the bases
- Line a 26 cm diameter cake pan with parchment paper and pour the batter into it.
- Level the surface with a spatula and place the pan in the preheated oven. Bake for about 25 minutes or until the base passes the toothpick test (when you insert a toothpick in the middle, it should come out clean).

5. Preparing the cream
- Meanwhile, wash the red currants and let them drain. Use a fork to detach the berries from the stems.
- Mash a quarter of the red currants and strain the puree through a sieve to achieve a fine consistency. Add a tablespoon of powdered sugar to the puree and mix.

6. Mascarpone cream
- In a separate bowl, mix the mascarpone with the sugar and lemon juice. This mixture should be creamy and homogeneous.
- Whip the cream with the stabilizer until it becomes firm, then gently fold this cream into the mascarpone mixture. Use a spatula to keep the air in the cream.

7. Assembling the tartlets
- Once the base has cooled, cut out 6 small circles from it.
- Place each circle on a plate and top with a generous portion of cream, forming a dome.
- Pour the currant puree on top and sprinkle the remaining whole currants (if any are left, mine were very curious!). Press down gently to fix them.

8. Cooling and serving
- Place the tartlets in the refrigerator for at least one hour to firm up.
- Before serving, dust with powdered sugar for an elegant look.

Serving suggestions and combinations
These red currant tartlets are absolutely delicious served alongside a scoop of vanilla ice cream or with a cup of fruit tea. You can also experiment with other berries, such as raspberries or blueberries, to create different variations of this recipe.

Nutritional benefits
Red currants are rich in vitamin C, antioxidants, and fiber, making them an excellent ingredient for a healthy dessert. They help strengthen the immune system and promote skin health.

Frequently asked questions
1. Can I use other types of fruit?
Yes, you can replace red currants with other berries, such as blackberries or raspberries.

2. Is it possible to use another type of cheese?
While mascarpone is ideal, you can also try cottage cheese or ricotta, but the texture will be different.

3. What do I do with the leftover sponge?
You can use the leftover sponge crumbs to create cups with raspberries or blueberries, combining them with cream and fruits.

With these red currant tartlets, you will bring a fresh and refreshing air to any hot day. Whether you serve them at a party, at a gathering with friends, or simply with family, these delights will surely be appreciated by everyone. Happy cooking and enjoy the final result!