Description
Delicious pie with a harmonious combination: sweet, delicate crust and tart filling of fragrant and juicy black currant.
Ingredients
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Flour
200 g
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Butter
100 g
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Brown sugar
100 g
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Chicken egg
1 piece
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Black currants
250 g
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Condensed milk
70 g
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Milk
60 ml
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Potato starch
20 g
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Powdered sugar
Cooking
Make the dough. In a Cup pour the flour, add the cane sugar (I use the Universal TM Mistral) on the grater to grate the butter, mix well and grind into crumbs.
Add the egg (and, if necessary, 1 tbsp cold water), knead quickly into a dough.
The bottom of the form ( d =20 cm) covered with baking paper, put the dough and with your hands to distribute the form, forming the sides of 2-3 cm. Prick with a fork and put into the refrigerator for 30 minutes.
Frozen black currants pour into a colander, scalded with boiling water and leave for 10 minutes to the water glass.
Prepare the filling. In a Cup mix the condensed milk, starch, milk.
Put the form with the dough in the preheated oven (190 C) for 15 minutes. Then put the currants on the cake.
Pour the filling and put in oven (t= 190 C) for 20-25 minutes (focus on your oven). The finished cake to cool, sprinkle with powdered sugar.
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