Dive into the exquisite flavors of this Blackcurrant Tart, featuring a crisp sandy crust and a lusciously creamy filling of blackcurrant puree and melted white chocolate. This tart combines tart blackcurrants with sweet and creamy white chocolate, creating a stunning dessert that’s as pleasing to the palate as it is to the eye.
Why You’ll Love This Recipe: The contrast between the tartness of the blackcurrants and the sweetness of the white chocolate provides a unique taste experience. The creamy texture and rich flavor make it a sophisticated choice for any dessert lover.
Perfect Occasion: This tart is ideal for special occasions, offering a touch of elegance to any dinner party or celebration. It’s also perfect for holiday gatherings or as a refined treat for a weekend brunch.
Decoration Tips: Garnish the tart with fresh blackcurrants, a sprinkling of edible gold leaf, or a drizzle of white chocolate for added luxury. A few mint leaves can add a pop of color and a fresh contrast to the sweet and tart flavors.
Ingredients for the Sandy Crust:
- 1 cup (140g) of all-purpose flour
- 1/4 cup (70g) of 82% butter, chilled and cubed
- 2 tablespoons (30g) of powdered sugar
- 2 tablespoons (30g) of water
- 1 egg yolk
- White chocolate, melted for brushing
Instructions for the Crust:
- Sift flour and powdered sugar into a bowl. Add the cubed butter and rub together until the mixture resembles coarse crumbs.
- Mix in the egg yolk and water to form a dough.
- Press the dough into a 21 cm tart pan, forming a base and sides. Prick the base with a fork.
- Place parchment paper over the dough and fill with baking beans or rice to keep the dough flat while baking.
- Bake in a preheated oven at 356°F (180°C) for 15 minutes, remove the beans or rice and parchment, and bake for an additional 5 minutes or until golden. Cool completely and brush with melted white chocolate.
Ingredients for the Filling:
- 1/2 cup (135g) of blackcurrant puree
- 6 oz (170g) of white chocolate
- 1/2 cup (135g) of heavy cream (33% fat)
- 3g of gelatin
- 2 tablespoons (10g) of water
Instructions for the Filling: 6. Soak the gelatin in water.
- Heat the blackcurrant puree and cream in a saucepan until hot but not boiling. Remove from heat and add the white chocolate, stirring until melted.
- Heat the gelatin in the microwave for about 10 seconds, or until melted. Add to the blackcurrant and cream mixture.
- Use an immersion blender to blend the mixture until smooth. Cool to room temperature.
- Pour the filling over the prepared crust and spread evenly.
- Refrigerate for several hours until the filling is set.
Enjoy your Blackcurrant Tart, a delightful dessert that combines complex flavors and textures for a truly sophisticated treat!
