Dessert

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.