Blackcurrant Frangipane Tart & sorbet

Recipe made from Crème de Cassis de Dijon Briottet.

Recipe for makes 4 tartlets.

Ingredients

Crème de cassis de Dijon Briottet Briottet

1 capful Crème de cassis de Dijon Briottet

Butter

265 g
Hard boiled egg yolk

1
Sugar

310 g
Salt

5 g
Milk

300 g
Flour

250 g
Egg yolk

20 g
Custard powder

15 g
Cornflour

9 g
Groud almonds

75 g
Blackcurrants

100 g
Water

300 g
Zest of lemon

1/2
Lemon juice

15 g
Fromage blanc 40% MG

300 g

Preparation

Pastry :
Mash the egg yolk and add 250 g of flour.
Dissolve 5 g of salt and 10 g of sugar in 50 g of milk.
Pour this mixture onto 190 g of butter. Finish by adding the yolk/flour mixture.
Knead and roll out twice. Roll into a ball and put in the fridge to rest.
Roll out and cut into 8cm circles.
Bake blind.

Frangipane cream :
Custard :
Mix 15 g of custard powder, 9 g of cornflour, 20 g of egg yolks and 65 g of sugar in a little cold milk.
Bring 220 g of milk to the boil and mix with the preparation.
Cook for 4 to 5 minutes stirring all the time. Put in the fridge.
Almond cream :
Mix 75 g of sugar with 75 g of butter until smooth and creamy.
Add 1 egg, 75 g of ground almonds and the Crème de Cassis de Dijon.
Add 1/3 of the custard to the almond cream.
Garnish the bottoms of the tartlets with the blackcurrants and frangipane cream.
Bake at 180°C for 10 minutes.

Fromage blanc sorbet :
Make syrup with 300 g of water and 160 g of sugar.
Allow the zest of lemon to infuse. Leave to cool.
Add 15 g of lemon juice and 300 g of fromage blanc.
Place in the ice cream maker to set and make into balls.

Blackcurrant Frangipane Tart & sorbet

Ingredients

Preparation

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