The secret of this delectable tart lies in its crumbly crust combined with the fresh fruit topper. The background flavor of juicy strawberries and currants perfectly accompanies the pie shell. There is little work to be done to make this dessert and in return you will get enormous pleasure. Do you want to surprise your family members? Then don’t hold back to cook the pie that anyone will go crazy for. I am glad to share the recipe of this gorgeous tart with you. Let’s get started. Ingredients: 4 eggs...
Red currant juice
Ingredients: 2 kg of red currants 1 l (liter) of water 300 ml of sugar Cooking Wash red currants, place them in a pan and press slightly. Pour the berries with water and boil for 10 minutes. Then filter the mixture through a sieve. Add sugar to the drink, bring it to boil again and bottle the juice. If you add some sugar and dilute the juice with water – you will get a compote. If you add sugar and gelatin to the drink, you can cook jelly. Enjoy your drink!
Currant juice (preserved)
Ingredients: 1 kg of black currant 250 ml of water 150-180 g of sugar Cooking Wash berries, place them in a pan and pour with water. Heat the mass to 65°C. Then cool it and grate the berries. Transfer the grated berries againg to the pan. Add sugar and mix everything. Bring the mass to boil and cook for 2 minutes. Cool the juice and serve it. If you want to presevre the currant juice, then pour it into glass jars and cork them up. Enjoy your drink!