Blackurrant tartlet

mascarpone cream

Ingredients

Shortbread dough

90g Butter
168g Flour
60g Icing sugar
22g Almond powder
38g Eggs
1g Fleur de sel

Almond «Frangipane» cream

50g Butter (at room temperature)
40g Icing sugar
50g Almond powder
50g Eggs
5g Custard powder
60g Pastry cream
SQ Andros Chef Semi-candied blackcurrant

Mascarpone cream

320g Mascarpone
32g Sugar
2 Lemons for zest
16g Lemon juice

Exotic glaze

100g Water
1/4 Orange zests
1/2 Lemon zests
8g Mint
50g Sugar
3g Pectin NH
3g Lemon juice

Semi-candied blackcurrants

720g Andros Chef semi-candied blackcurrants
SQ Flower of thyme

Semi-candied blackcurrants

Andros Chef frozen semi-candied blackcurrants are Triton variety from Poland. Blackcurrants are drained, very lightly candied at only 28° Brix and individually frozen without any coloring or flavoring added in our plant in Poland. Chefs will find uses on pastry pre or post bake for incorporation into brioches, clafoutis,… as well as entremets or other cold applications as they give off very little color. Packed in 1kg flexible bag.

Discover our Semi-candied fruits product range

Preparation steps

1. Shortbread dough

Roll out the dough at 2 mm thickness, line in a 8 cm diameter tartlet ring. Pre-cook at 150°C.

2. Almond «Frangipane» cream

Make the almond cream. Add the pastry cream smoothened. Pipe in the pre-cooked shortbread dough. Place a few semi-candied blackcurrants (12-15 pieces depending on the size of the blackcurrant) on the cream, press lightly. Bake at 170 ° C for 15 min.

3. Mascarpone cream

Mix all ingredients.

4. Exotic glaze

Heat water with zests and mint to brew. Film it and allow to cool to room temperature. Filter. Heat to 40°C and gradually add the mix sugar/pectin. Bring to a boil. Add the lemon juice and bring to a boil. Skim.

5. Finition

Spread the mascarpone cream onto the almond «Frangipane» cream. Sprinkle the semi-candied blackcurrant. Glaze. Decorate with some thyme flowers.

A creation by

Keiko Nagae

Keiko Nagae started working in the famous Parisian pastry shop Ladurée. Then she has been pastry chef at la Table du Lancaster with Michel Troisgros. In 2002, she collaborated with Pierre Gagnaire at the opening of the Sketch restaurant in London.

Upon her return to France, she started her own company – AROME, which deals with consulting in pastry, training chefs, creating recipes and organizing the opening of pastry shops.

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