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recipe

Redcurrant tart with licorice and white chocolate

Maja Vase, 04.01.2023
Redcurrant tart with licorice and white chocolate

Butter-soft, juicy licorice tart, topped with sweet, wonderfully creamy redcurrant mousse, tart redcurrants, edible flowers and BÆRRIES RED CURRANT.


Ingredients

1/2 block of gelatine
100 g quality white chocolate
45 g redcurrant purée (with seeds and skin removed)
5 ml lemon juice
100 ml double cream
125 g flour
25 g almond flour
50 g icing sugar
75 g cold butter
1 tsp LAKRIDS BY BÜLOW raw licorice powder
1 pinch of salt
1 ½ eggs
50 g ground almonds
50 g sugar
50 g soft butter
1/2 tsp raw licorice powder
1 pinch of salt

Instructions


Number of servings: 6-8 pers.

Redcurrant mousse:

• 1/2 block of gelatine • 100 g quality white chocolate • 45 g redcurrant purée (with seeds and skin removed) • 5 ml lemon juice • 100 ml double cream

Soak the gelatine in cold water. Melt the chocolate in a bowl over a pan of hot water and then remove the pan from the heat. Bring the redcurrant purée and lemon juice to the boil in a small pan and remove the pan from the heat. Squeeze the water out of the gelatine and stir it into the redcurrant purée. Pour the purée over the chocolate, while stirring in the centre of the bowl with a rubber spatula. Continue stirring until a smooth mix is achieved. Whisk the cream until it forms a light foam. First fold a little of the creamy mixture into chocolate, before carefully folding in the rest. Distribute the redcurrant mousse into different silicone moulds and leave in the freezer overnight.

Licorice shortcrust pastry:

• 125 g flour • 25 g almond flour • 50 g icing sugar • 75 g cold butter • 1 tsp LAKRIDS BY BÜLOW raw licorice powder • 1 pinch of salt • 1/2 egg

Place the flour, ground almonds, icing sugar, butter, licorice powder and salt in a food processor 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 a flan tin (18.5 cm in diameter) with the pastry and bake for approx. 10 minutes at 175 degrees C. Prepare the frangipani while you wait.

Licorice frangipani:

• 50 g ground almonds • 50 g sugar • 50 g soft butter • 1/2 tsp raw licorice powder • 1 pinch of salt • 1 egg

Place the ground almonds, sugar, butter, raw licorice powder and salt in a bowl and whisk until light and fluffy. Whisk in the egg. Spread the frangipani across the warm flan tin, and bake for a further approx. 15 minutes at 175 degrees C, until golden brown. Leave to cool completely.

Assembly and decoration:

• BÆRRIES RED CURRANT • fresh redcurrant berries • edible flowers, e.g. forget-me-nots, ice begonias

Arrange the frozen redcurrant mousses around the tart. Cover the rest of the surface with BÆRRIES RED CURRANT, fresh redcurrants and flower petals.

Tip:

The tart tastes best straight from the oven, but the redcurrant mousse can be made a couple of days in advance.