Try some small, irresistible tarts with crisp, buttery licorice shortcrust pastry, juicy licorice frangipani, beautiful, dark red blackcurrant ganache, and – as the finishing touch – our RED LOVE.
Ingredients
| 125 g flour |
| 75 g ground almonds |
| 50 g icing sugar |
| 75 g cold butter |
| 1 ½ tsp Raw Licorice Powder |
| 2 pinches of salt |
| 1 ½ eggs |
| 50 g sugar |
| 50 g soft butter |
| 100 g good quality white chocolate |
| 50 g blackcurrant purée |
| 10 g glucose syrup |
| 10 g lemon juice |
| RED LOVE |
| Red wood sorrel |
| Additional Raw Licorice Powder |
Instructions
Number of servings: 6 small tarts
LICORICE SHORTCRUST PASTRY:
• 125 g flour • 25 g ground almonds • 50 g icing sugar • 75 g cold butter • 1 tsp Raw Licorice Powder • 1 pinch of salt • ½ egg
Place the flour, ground almonds, icing sugar, butter, licorice powder and salt in a blender and quickly blend everything together. Bind the dough with the egg. Roll out the dough between two sheets of baking paper and let it rest in the fridge for at least 1 hour. Line small, rectangular tart tins (14 x 3½ cm) with the dough, and prick the bases with a fork. Place the tart cases in the fridge, while you make the frangipani.
BLACKCURRANT AND LICORICE FRANGIPANI:
• 50 g ground almonds • 50 g sugar • 50 g soft butter • 1 egg • 1/2 tsp Raw Licorice Powder • 1 pinch of salt Place the ground almonds, sugar, butter, egg, licorice powder and salt in a bowl and whisk until light and fluffy. Half fill the tart cases with the frangipani and pop 6-8 blackcurrants in each of them. Bake the tarts for about 20 minutes at 175° until they are nice and golden, and then let them cool completely.
BLACKCURRANT GANACHE:
• 100 g good quality white chocolate • 50 g blackcurrant purée • 10 g glucose syrup • 10 g lemon juice Melt the chocolate in a bain marie and then remove the pan from the heat. Bring the blackcurrant purée, glucose syrup and lemon juice to the boil in a small pan, and then pour it over the chocolate, while stirring in the centre of the bowl with a rubber spatula. Continue stirring until the ganache comes together. Blend the ganache with a hand blender and pour a thin layer on each tart. Cool the tarts in the fridge until the ganache has set.
DECORATION:
• RED LOVE • Red wood sorrel • Raw Licorice Powder
Decorate the tarts with RED LOVE, red wood sorrel and raw licorice powder just before serving.