Blackcurrant , Almond Cream Tart with Violet & White Chocolate Cream Frosting

 

To tell the truth , I’m not a fan of blackcurrant so today I’m trying my luck by adding them in one of my favourite tart recipe .  I used to make this almond cream tart with raspberries or blueberries .  I’ve opted for frozen blackcurrants for this recipe just because I can't find any fresh ones .  But my friend 'J' turned up with a bucket of fresh blackcurrants just after I finished baking these tarts. Thanks 'J' for hunting these blackcurrants for me!  LOL  Now back to our blackcurrant, well, the thing is blackcurrant has this strong  tartly flavour that requires sweetening to be palatable .  So with the sweet almond cream it might make a great combo .  And I was right!  The nutty flavor of the almond enhance the taste of the blackcurrant that made it even  tastier .  And with that I’ve made a violet white chocolate frosting . Yes, another floral essence that I love to use in my baking especially during summer time.

Jane Austen moment in Persuasion

Chapter 9

As to Captain Wentworth's views, she deemed it of more consequence that he should know his own mind early enough not to be endangering the happiness of either sister, or impeaching his own honour, than that he should prefer Henrietta to Louisa, or Louisa to Henrietta.  Either of them would, in all probability, make him an affectionate, good-humoured wife.  With regard to Charles Hayter, she had delicacy which must be pained by any lightness of conduct in a well-meaning young woman, and a heart to sympathize in any of the sufferings it occasioned; but if Henrietta found herself mistaken in the nature of her feelings, the alternation could not be understood too soon.

Blackcurrant & Almond Cream Tart with White Chocolate Cream

Ingredients for 6 tarts

For pastry:

150g flour

50g butter (cut in small pieces)

1 tbsp sugar

1 pinch of salt

1 egg

For almond cream

100g almond powder

100g sugar

100g soften butter

2 eggs( lightly beaten)

20g cornstarch

1 tsp vanilla extract

1 tbsp rum

80g blackcurrant  + 20g for deco

For white chocolate cream frosting

1 cup of double cream

125g white chocolate chips

1 tsp violet essence

Directions

1) For pastry : Combine flour, sugar, salt in a bowl & rub in butter. Add in eggs & & knead till smooth dough.  Place in a polybag & chill for 30 minutes.

2) For almond cream: Mix sugar & butter together. Add in egg & stir well. Fold in ground almond, cornstarch, vanilla extract & rum till well combined. Place in the refrigerator.

 3) Remove pastry from refrigerator & place the dough on a lightly floured surface and use a rolling pin that is absolutely straight. Lightly dust it with flour and place it in the centre of the dough. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Chill it them for another 30 minutes.

4) Preheat oven to 180°C

5) Spoon in a layer of almond cream into the pastry dough & add in blackcurrant. Topped with another layer of almond cream. Bake for 30 minutes & leave to cool.

6) For frosting:  Heat double cream on double boiler. Remove from heat & dd in white chocolate chips & violet essence . Stir well till combined. Leave to cool before chilling it. After well chilled, beat white chocolate cream mixture till fluffy. Frost by piping the white chocolate cream & decorate with fresh blackcurrant. 

I’m entering this recipe to We Should Cocoa challenge hosted by  Choclette from  Chocolate Log Blog . This month theme is blackcurrant

Hydrangea from my garden