01
Sift 200g flour into a mixing bowl and stir in 50g ground almonds. Add 125g butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in 50g caster sugar.
To make the pastry case
02
Add 1 egg yolk and 2 tablespoon water and mix to form a dough adding a little more water if required. Cover and leave to rest in a cool place for 30 minutes.
To make the pastry case
03
Roll out the dough and use to line an oblong or round shallow tart tin. Prick the base with a work and pop in the freezer to chill for 15 minutes. Meanwhile, preheat the oven to 200℃ (180℃ fan) gas mark 6.
To make the pastry case
04
Line the pastry case with greaseproof paper or baking parchment and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and return to the oven for a further 5 minutes. Remove from the oven and immediately brush the inside of the pastry case with a little beaten egg white. Reduce the oven temperature to 190℃ (170℃ fan) mark 5.
To make the pastry case
05
Whisk 2 egg yolks, 4 tablespoons sugar, 1 tablespoon cornflour and 1 teaspoon vanilla extract together, then whisk in 300ml double cream. Pour into the baked pastry case.
To make the filling
06
Gently drop most of the 225g blackcurrants into the filling. Bake for 15 minutes then drop the remaining blackcurrants on top and return to the oven and bake for 15 minute until pale golden and puffy.
To make the filling
07
Allow to cool in the tin then carefully transfer to a serving plate or board to serve.
To make the filling
