Pawaru-Grahmata

№ 20IX. nodaļa

Sarkana vīna torte

Red wine and currant custard tart

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Sarkana wihna torte.

Modernizētslpp. 378 · PDF 392
6 porcijas

The book gives 2 or 3 rusks and 4 or 6 egg yolks; the wine, juice, sugar and butter have no amounts. The amounts below are ours, built around 5 yolks.

Method

4 soļi
  1. Put everything except the pastry into a heavy saucepan and whisk smooth. Cook over low heat, stirring all the time, for 6–10 minutes, until it thickens like thick cream (about 80 °C). Don't let it boil, or the yolks will curdle. Pour into a bowl, cover the surface and leave to cool.
  2. Heat the oven to 190 °C (170 °C fan). Roll out the pastry and line a 20–22 cm tart tin, pinching the edge into a pattern. Prick the base, line with baking paper and baking beans, and bake for 15 minutes; remove the paper and beans and bake 5 minutes more (our addition).
  3. Lower the oven to 170 °C (150 °C fan). Pour the cold filling into the case and bake for 20–25 minutes, until just set with a slight wobble in the middle.
  4. Cool before slicing.

Notes

What the book says vs. what we added

the book stirs red wine, currant juice, 2 or 3 rusks, 4 or 6 egg yolks, grated lemon peel, cinnamon, sugar and a piece of butter over the fire until thick like cream, lets it cool and makes the tart "as is known". The amounts, the shortcrust, blind baking, oven temperatures and times are ours.

Pastry

"as is known" points to the chapter's introduction (09-000): a pastry base with a pinched, decorated rim. The book uses puff pastry for most sweet tarts; shortcrust holds a liquid custard better.

Currant juice

the book calls them sustrenes and glosses the word elsewhere as redcurrants. Blackcurrant juice gives a darker, stronger tart.

Sweetness

sugar depends on the wine and juice; taste the custard before it thickens.

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