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.
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!