|blackcurrant frangipan tart|
Just picked the last of the blackcurrants - so with 100g of these fruit needed a recipe to use them up. Blackcurrants by themselves have a very strong flavour, so a filling that combined the fruit with a bulky mild flavour seemed appropriate.
I had two chocolate tart cases left over from the raspberry creme tarts, which I had frozen. If you don't have any frozen pastry cases just make some tart shells, bake for ten minutes then continue.
These tarts have a very complex and interesting flavour. The chocolate pastry is crisp and sweet, the filling succulent, and the berries a bright burst of flavour. Chocolate, almond and blackcurrant is a great combination.
|frozen tart shell|
For two 12cm tart cases:
50g butter, soft
70g caster sugar
100g ground almond
Beat sugar and butter together until light. Add egg and mix well, add ground almond and mix. Spoon this frangipan mixture into the tart cases (pre-cooked) and sprinkle blackcurrants on top.
Cook at 160C for 35 minutes until filling doesn't wobble when you move the tart. Leave to cool.