Currant Tart

Ingredients:

Broken pastry (done in bought house or)
Currants (the necessary amount)
Chopped hazelnuts
1 egg yolk
1 dl thick milk cream
Sugar

Preparation:

Grease a round mold (30 cm x 3 cm)
Knead and stretch the pastry.

Cover the mold with the pastry and bend the edges.
Extend a layer of hazelnuts ground on the bottom.
Add and distribute clean currants.

Preheat the furnace to 200 °C.
Bake for 30 minutes.
Add at 20 minutes, the egg yolk beaten in the milk cream, dewing well all the surface of the cake.

Dust with sugar.