 |
| 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:
Ingredients:
50g butter, soft
70g caster sugar
100g ground almond
1 egg
100g blackcurrants
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.
 |
| before cooking |
