Crust:

·        200 g wheat flour

·        50 g potato starch

·        2 tbsp powdered sugar

·        170 g butter

·        2 egg yolks

·        1 tbsp 30% cream

Filling:

·        400 g strawberries

·        1 cup black currants

·        3 tbsp vanilla sugar

·        50 g cornstarch

·        0,5 cup ground cookies

·        1 egg white for spreading

‍

‍

Sift the wheat flour, potato starch and powdered sugar and mix with the butter. Add egg yolks and cream, knead into a dough, wrap in plastic foil and chill in the refrigerator for two hours.

Wash the currants and strawberries, drain them on a paper towel, cut the bigger ones in half. Mix the fruits with sugar, set aside for 30 minutes. After this time, pour off the juice, if it appears. Sprinkle it with cornstarch and mix.

Roll out the dough between two sheets of baking paper to a thickness of about 0.5cm, line the tart tin with it. Cut off the excess dough and set aside for decoration.

Sprinkle the ground biscuits evenly over the dough and top with the fruit filling.

Roll out the remaining pastry, cut it into strips and stars, place on top of the tart. Brush the top of the pastry with egg white.

Place the tart in a preheated oven and bake for approx. 30 minutes at 180 °C.

We recommend serving it warm with a scoop of ice cream!

‍