Currant shortcrust made from lentil flour, gluten-free

Method

Knead all the ingredients for the dough together. Line a springform pan with baking paper, press the dough flat and make a small margin. For the meringues: Beat the egg whites very stiff. As soon as the egg whites begin to set, let the sugar trickle in. Carefully fold in the currants at the end.

Bake at 180 ° C top / bottom heat for about 15 minutes. TIP: The shortcrust pastry recipe can also be prepared savory - just fill at will.

Ingredients

• 300 g red lentil flour
• 150 g plant margarine
• 4-5 tbsp water
• 1 egg
• 1 pinch of Atlantic sea salt fine

Ingredients for the meringue

• 500 g mixed redcurrants (red, black and yellow)
• 4 egg whites
• 250 g Rapunzel Cristallino cane sugar

Optional for the dough:

• Rapunzel chickpea flour
• for sweet doughs: red lentil flour
• for savory doughs: pumpkin seed flour