Guaranteed French Origin. Thanks to our Fruit Sourcing Department and close partnerships with growers, we carefully select a blend of three French blackcurrant varieties, including Noir de Bourgogne, renowned for its exceptional aromatic intensity. Part of the fruit comes from contract farming, ensuring long-term access to high-quality blackcurrants. This puree delivers a deep, intense colour, a powerful ripe blackcurrant flavour and remarkable length on the palate, reflecting the character of the finest French varieties. An ideal ingredient for pastry, ice cream, sorbet and premium dessert applications.
Mix the cold butter, icing sugar, vanilla and almond powder until no more lumps of butter are left. Then add the cold eggs, scrape. Stir in the flour, mix at first speed, as little as possible. Bake at 160°C in a fan-assisted oven for about 6 minutes, twice.
2. Almond cream
Mix together the butter, flour, almond powder and sugar. When there are no more lumps of butter, add the eggs gradually. Pipe right in the base the tart and bake again for about 10 minutes at 170° C.
3. Blackcurrant gel
Mix the powders together, then add them to the blackcurrant purée before 40°C is reached. Bring to the boil. Blend and place in a gastro. Leave in a cold room overnight. Blend again to obtain a gel. Place in a vacuum-sealed bag.
4. Semi candied blackcurrants
Pipe the gel on the almond cream and arrange the still frozen semi candied blackcurrants on top.
Pipe some small dots of gel on the semi candied blackcurrants.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
