Blackcurrant tartlet
A creation of Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
Ingredients
10 tartlets
Sweet vanilla dough
Butter 2 250 g
Almond powder 450 g
Icing sugar 1 425 g
Vanilla 2 pods
Eggs 750 g
T55 flour 3 750 g
Almond cream
Butter 100 g
Sugar 80 g
Almond powder 120 g
Eggs 90 g
Flour 10 g
Blackcurrant gel
Blackcurrant purée 100 g
Sugar 2.5 g
Pectin NH 1 g
Agar agar 0,6 g
Dextrose 4.5 g
Sweetened blackcurrant puree
The Andros Chef frozen blackcurrant puree is a blend of three varieties from France including "Noir de Bourgogne". It offers an intense blackcurrant flavor with a well-balanced astringency and a perfect long tasting taste. Part of the varieties are directly sourced from Andros contracted growers. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
-
Sweet vanilla dough
Mix the cold butter, icing sugar, vanilla and almond powder until no more lumps of butter are left. Then add the cold eggs, scrape. Stir in the flour, mix at first speed, as little as possible. Bake at 160°C in a fan-assisted oven for about 6 minutes, twice.
-
Almond cream
Mix together the butter, flour, almond powder and sugar. When there are no more lumps of butter, add the eggs gradually. Pipe right in the base the tart and bake again for about 10 minutes at 170° C.
-
Blackcurrant gel
Mix the powders together, then add them to the blackcurrant purée before 40°C is reached. Bring to the boil. Blend and place in a gastro. Leave in a cold room overnight. Blend again to obtain a gel. Place in a vacuum-sealed bag.
-
Semi candied blackcurrants
Pipe the gel on the almond cream and arrange the still frozen semi candied blackcurrants on top.
Pipe some small dots of gel on the semi candied blackcurrants.
