I finally have a rectangular tart pan! Something that simple can make me so happy 🙂
I know it sounds stupid, I mean it is after all just a small little tart pan. But I just love this simple straight design and I was looking in every shop and all over the internet but couldn’t find it anywhere… Finally I found it here and once I had it in my hands I couldn’t hold myself but ran into the kitchen and got baking.
And as so often I had no control over myself and ended up with two cakes. Oh self-control.
Anyway, my two recipes are actually based on the same pastry dough and filling but I added different flavors and toppings so I ended up with two completely different tarts. I loved them both, but today I want to show you a summer berry version with redcurrant on top of a cheesecake filling. You might recognize the cheesecake filling from the last time I made a cheesecake. This cheesecake I also topped with berries and I think this combination is just so delicious that it also works in form of a tart. The portions are smaller and the overall appearance is a bit more sophisticated, but still this tart is juicy, fresh and just delicious!
Redcurrants are really perfect for summer, as they are a bit tart which makes this cake lovely fresh. It is finished with some sugar on top to form a lovely crust. Welcome Summer 🙂
- 140g Flour
- 25g Icing Sugar
- 110g Butter, cold and cut in cubes
- 3 Tsp Water, cold
- 0.5 Tsp Lemon Juice
- 125g Quark (Fromage Frais)
- 100g Mascarpone
- 35g Sugar
- 1 Tbsp Lemon Juice
- 1 Egg, large (or 2 small ones)
- 8g Starch
- 200g Red Currant
- 1 Tbsp Brown Sugar (Demerara)
- Start by sifting the flour and icing sugar together in a bowl
- Add the cubes of cold butter and either by hand or using a kitchen machine quickly knead in the butter until you get small crumbles
- Add the water and lemon juice and quickly bring the dough together, don't overwork it!
- Wrap it in clingfilm and chill it for one hour in the fridge
- Roll the dough out on a floured surface and put it into a buttered and floured baking tin.
- Put it back in the fridge for about half an hour, you can start to prepare the filling in between.
- Mix together the quark, mascarpone, sugar and lemon juice and zest until smooth.
- Combine the eggs together with the starch until the starch has dissolved, you don't want big lumps of starch.
- Combine the egg-starch mixture with the cheese mixture and mix well and add it on top of the chilled pastry.
- Wash the berries and drain them. Add them on top of the cream filling and sprinkle a tablespoon of sugar over them.
- Bake the tart in a 200° (180°C Fan) oven for about 30 minutes until golden.
- * 1 Tarte tin (35cm x 11cm)