Blackcurrant tatin tart
Recipe for For twenty-four tartlets
For the sugar dough
(King tart ring Square 80x80 mould)
ingredients :
- 500 g Flour
- 6 g Salt
- 240 g Icing sugar
- 100 g Almond powder
- 230 g Butter
- 2 Eggs
process :
Mix together all the ingredients to a minimum.
Place in the fridge for 24 hours.
For the chocolate cake
(1 plaque 60x40cm)
ingredients :
- 450 g Eggs
- 210 g Cream
- 15 g Baking powder
- 225 g Flour
- 65 g Cocoa powder
- 165 g Almond powder
- 140 g Butter
- 70 g Cocoa paste
- 70 g Sugar
- 135 g Invert sugar
- 2 g Salt
process :
Bake at 170°C for 10 minutes.
For the redcurrant
baba syrup
ingredients :
- 190 g SICOLY® no added sugar redcurrant purée
- 60 g Water
- 300 g Sugar
- 90 g White rum
- 50 g Kirsch
process :
Boil the syrup (water + SICOLY® redcurrant purée + sugar) and add the alcohol once cooled down.
Dip slightly the chocolate cake squares into this mix.
For the blackcurrant
tatin mix
ingredients :
- 1000 g Apple dice
- 380 g SICOLY® Noir de Bourgogne blackcurrant purée
- 120 g Water
- 500 g Sugar
- 500 g Butter
process :
For the sponge cake
ingredients :
- 340 g Egg whites
- 35 g Caster sugar
- 70 g Invert sugar
- 55 g Flour
- A.N. Red colouring
process :
Mix all the ingredients together.
Place into a chantilly syphon and use to to 3 gas capsules, shaking the botthe between each capsule.
For the chocolate feuilletine
(decoration)
ingredients :
- 50 g Feuilletine
- 25 g Raspberry chocolate
process :
Melt the chocolate and mix with the feuilletine.
Leave to cool down.
Assembly &
Finishes