Try some small, irresistible tarts with crisp, buttery liquorice shortcrust pastry, juicy liquorice frangipani, beautiful, dark red blackcurrant ganache, and – as the finishing touch – our RED LOVE.
Ingrediens
| 125 g flour |
| 75 g ground almonds |
| 50 g icing sugar |
| 75 g cold butter |
| 1 ½ tsp Raw Liquorice Powder |
| 2 pinches of salt |
| 1 ½ egg |
| 50 g sugar |
| 50 g soft butter |
| 100 g good quality white chocolate |
| 50 g blackcurrant purée |
| 10 g glucose syrup |
| 10 g lemon juice |
| RED LOVE |
| Red wood sorrel |
| Raw Liquorice Powder |
| Estimated time |
Instructions
Number of servings: 6 small tarts
LIQUORICE SHORTCRUST PASTRY:
Place the flour, ground almonds, icing sugar, butter, liquorice powder and salt in a blender and quickly blend everything together. Bind the dough with the egg. Roll out the dough between two sheets of baking paper and let it rest in the fridge for at least 1 hour. Line small, rectangular tart tins (14 x 3½ cm) with the dough, and prick the bases with a fork. Place the tart cases in the fridge, while you make the frangipani.
BLACKCURRANT AND LIQUORICE FRANGIPANI:
Place the ground almonds, sugar, butter, egg, liquorice powder and salt in a bowl and whisk until light and fluffy. Half fill the tart cases with the frangipani and pop 6-8 blackcurrants in each of them. Bake the tarts for about 20 minutes at 175° until they are nice and golden, and then let them cool completely.
BLACKCURRANT GANACHE:
Melt the chocolate in a bain marie and then remove the pan from the heat. Bring the blackcurrant purée, glucose syrup and lemon juice to the boil in a small pan, and then pour it over the chocolate, while stirring in the centre of the bowl with a rubber spatula. Continue stirring until the ganache comes together. Blend the ganache with a hand blender and pour a thin layer on each tart. Cool the tarts in the fridge until the ganache has set.
DECORATION:
Decorate the tarts with RED LOVE, red wood sorrel and raw liquorice powder just before serving.