T
oday I am making delicious black currant and white chocolate tarts! They are a perfect combination of tangy, flavorful berries and sweet and creamy white chocolate.
How to Make Oval tarts
First I will make almond shortcrust pastry. I will roll out my pastry and chill it before lining my perforated oval tart rings. Then I will cut out long strips for the sides of my tarts and oval shapes for the bottom of my tarts. I will line my molds, remove the excess pastry and bake my tarts until nicely golden. Then, I will brush them with egg wash and put back in the oven for another two minutes.
A Few Words about Black Currants
The blackcurrant (Ribes nigrum) is native to northern Europe and Asia. Cultivation in Europe is thought to have started around the last decades of the 17th century. Decoction of the leaves, bark or roots was also used as a traditional remedy. The fruit of blackcurrants when eaten raw has a strong, tart flavour. It can be made into jams and jellies which set readily because of the fruit’s high content of pectin and acid. For culinary use, the fruit is usually cooked with sugar to produce a purée, which can then be passed through muslin to separate the juice. The purée can be used to make blackcurrant preserves and be included in cheesecakes, yogurt, ice cream, desserts, sorbets, and many other sweet dishes.
Blackcurrants have been called “the forbidden fruit” in the United States. They help spread blister rust – a fungus that infects white pine trees. For this reason, blackcurrants have been removed from many areas in 1966, and Americans have, unfortunately, missed out on these nutritious berries. Today, most white pine trees have been bred to resist the effects of white pine blister rust. The commercial growth of blackcurrants is no longer banned at the federal level, although several states do still have regulations in place to restrict the blackcurrants’ growth. Blackcurrants have a high concentration of anthocyanins, polyphenolic substances, antioxidants, vitamin C and gamma-linolenic acid (GLA). They possess strong antioxidant, antiviral, and antibacterial properties that can help prevent infection and disease and promote many aspects of health.
All The Layers of My Tarts
To fill my tarts first I will make black currant jelly. I will pour a thin layer into my tarts, just to cover their bottom. Next, I will make black currant cremeux – a mixture of black currant puree, sugar, eggs and butter. I will fill my tarts with cremeux all the way to the top.
Then I will make black currant mousse. Once it cools and sets, I will cut it into thin strips and use it as an insert for my whit chocolate mousse. When my mousse freezes I will spray it with white velvet spray, which is a mixture of cocoa butter and white coloring.
If you like tarts, check my other recipes like almond and double chocolate tarts, blackberry and lemon tarts, strawberry and white chocolate tarts, irresistible gourmet chocolate and hazelnut tarts or strawberry tarts. Meanwhile, let’s make delicious black currant and white chocolate tarts!
Black Currant and White Chocolate Tarts
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 60 minutes
Cook time : 25 minutes
Ready in 85 minutes plus cooling
Level : Advanced
INGREDIENTS
Almond Sable:
- All purpose flour 200g (7oz)
- Almond flour 20g (0.7oz)
- Powdered sugar 50g (1.8oz)
- Butter 125g (4.4oz)
- Vanilla powder to taste
- Egg yolks 30g (1oz or 2 small egg yolks)
- Black currant puree 100g (3.5oz)
- Sugar 30g (1oz)
- Gelatin 3g (1.5 sheets)
- Black currant puree 100g (3.5oz)
- Sugar 100g (3.5oz)
- Eggs 100g (1oz)
- Gelatin 4g (2 sheets)
- Butter 85g (3oz)
- Black currant puree 55g (2oz)
- Sugar 15g (0.5oz)
- Gelatin 3g (1.5 sheets)
- Cream 35% 100g (3.5oz)
- White chocolate 150g (5.3oz)
- Milk 100g (3.5oz)
- Gelatin 6g (3 sheets)
- Cream 35% 200g (7oz)
- White velvet spray
- Flowers
- To make shortcrust pastry place sifted flour into a large bowl. Add sifted almond flour, powdered sugar and vanilla powder, and stir with a whisk. Then, add cold butter cut in cubes, and rub the dry ingredients into the butter with your fingertips until you get crumbly mixture. Add egg yolks, and make the dough. Wrap it in plastic foil and leave it in the fridge for about one hour.
- Place a piece of parchment paper onto your counter and put half of the dough onto it. Roll out the dough to 2mm (1/12″) thickness using an adjustable rolling pin. Roll from the center towards one end, at the same time holding the opposite side of the paper with your hand, so the paper doesn’t slide. Sprinkle some flour to prevent the dough from sticking to the rolling pin. Put everything in the freezer for about 20 minutes to chill.
- Circumference of oval perforated tart molds is 30cm (12″). Using your tart mold as template, first cut out three oval shaped pieces of the dough and each piece will be the bottom of your tart. Then cut three, approximately 2.5cm (1″) wide strips that will be the sides of your tarts. Measure your strips with measuring tape and trim them to 30cm (12″) length. Repeat rolling and cutting procedure with remaining pastry to make six tarts in total.
- Place your tart mold onto a perforated silicone mat. First carefully line the sides of the mold with pastry strip. Cut the excess pastry and smooth it with your fingers. Then put the mold in the fridge for about 10-15 minutes.
- Prepare a paper template which is about 4mm ( 5/32″) smaller than the tart mold. Put it onto the elongated piece of pastry that will be the bottom of your tart, and then trim the pastry using a small knife. Then, insert the pastry into the mold and smooth the bottom with your fingers. Finally trim the excess pastry using your small knife. Put lined molds in the fridge for about 15-20 minutes.
- When the pastry is chilled, dock the bottom with a fork, and bake your tarts at 180°C (350°F) for about 8-10 minutes. Then, brush their interior with egg wash and put them back in the oven for another 2 minutes. Leave them to cool down completely.
- To make black currant jelly soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put black currant puree into a bowl, add sugar and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot puree and stir until it melts. Pour the jelly into your tart shells until you cover their bottom. Shake the tarts to distribute the jelly evenly and put everything in the freezer to set.
- To make black currant cremeux soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put black currant puree into a pan. Add sugar and eggs and stir well with a whisk. Cook this mixture on medium heat stirring constantly until it boils. Then, remove the pan from the stove, add soaked gelatin and stir until it melts. Transfer the cream into a measuring cup, add butter, and blend everything with immersion blender. Transfer the cremeux into a piping bag without tip, and fill your tarts all the way to the top. Shake the tarts to distribute the filling evenly and place everything in the freezer to set.
- To make black currant mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put black currant puree into a bowl, add sugar and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot puree and stir until it melts. Whip cream in a stand mixer to soft peaks. Pour your warm mixture into the whipped cream and stir with a whisk until mousse becomes uniform. Then, pour it into 7,5cmx7,5cm (3″x3″) mold that you’ve previously lined with cling film, until you cover the bottom of the mold. Shake the mold to distribute the mousse evenly and put everything it in the freezer until it sets.
- Then cut mousse into strips, approximately 1cm (3/8″) wide and place them in the freezer until needed.
- To make white chocolate mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Heat milk in the microwave, add soaked gelatin and stir until it melts. Melt white chocolate in the microwave on low heat, add milk and gelatin mixture and stir with a whisk until the mixture becomes uniform. Whip cream in a stand mixer to soft peaks. Add lukewarm white chocolate mixture to whipped cream and stir until it becomes uniform. Put mousse into a piping bag without tip, and will fill your silicone molds halfway. Insert one frozen stick of black currant mousse in the middle. Then, fill the mold all the way to the top with remaining white chocolate mousse. Smooth the top using a small spatula and place everything in the freezer until it sets.
- Line turntable with cling film and place it into a cardboard box. Spray the mousse with white velvet spray.
- Place the mousse onto the tart. Fill the holes with remaining black currant cremeux, and decorate your tarts with flowers.
- There, your delicious black currant and white chocolate tarts are done! Enjoy!
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