Redcurrant meringue tart

    1 hour 40 min

    Redcurrants release quite a bit of juice when baking, and a little trick to prevent the base from getting soggy is to sprinkle semolina or breadcrumbs over the base to soak up the liquid.

    18 people made this

    Makes: 1 tart

    • For the base
    • 100g unsalted butter
    • 100g caster sugar
    • 100g plain flour
    • 50g cornflour
    • 1 teaspoon baking powder
    • 2 egg yolk
    • zest from 1 lemon
    • 1 to 2 tablespoons lemon juice
    • semolina or breadcrumbs
    • For the meringue
    • 5 to 6 egg whites
    • 200g caster sugar
    • 500g redcurrants

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 220 C / Gas 7. Lightly grease a 25cm springform tin.
    2. Combine all the ingredients for the base in a bowl. Mix to form a ball, place onto a work surface and knead until smooth and elastic. Roll out a circle and line the bottom of the prepared springform.
    3. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the tin. Reduce oven temperature to 170 C / Gas 3-4.
    4. Meanwhile wash currants, remove sprigs and drain well.
    5. Sprinkle base with semolina or breadcrumbs.
    6. For the meringue beat egg whites in a clean bowl until soft peaks form. Slowly add sugar continuously beating until egg whites are very stiff and shiny. Carefully fold in currants and spread mixture evenly on top of the cake.
    7. Bake for 1 hour. Leave in the in till completely cool. Before removing from the baking tin, loosen the sides with a knife.

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