Redcurrant meringue tart

Let the butter soften. Wash, drain and strip the redcurrants from their stems. Separate the eggs and keep all whites for the filling. Mix the flour and baking powder. Add 80 g sugar, 1 packet vanilla sugar, 150 g softened butter and 3 prepared yolks. Knead briefly until smooth.

Grease a 28 cm springform tin with 5 g butter. Heat the conventional oven to 200 °C. Press slightly more than half the pastry over the base and prick with a fork. Bake for about 10 minutes, then cool the base in the tin. Reduce the oven to 170 °C. Shape the remaining pastry into a rim about 3 cm high.

Whip the prepared whites until almost stiff. Gradually beat in 300 g sugar until stiff and glossy. Gently fold in the hazelnuts, cornflour, 1 packet vanilla sugar, cinnamon and prepared redcurrants. Spread over the base and sprinkle with flaked almonds.

Bake in the lower third of the oven for about 70 minutes. Switch off the oven and leave the tart inside for another 15 minutes. Loosen the ring and cool completely on a rack before unmoulding.