Sometimes you just need to go back to your own origin… On my last trip home to Italy I was able to get to a favorite book chain, Feltrinelli, and purchase three wonderful books: A Scuola di Food Design in Pasticceria, Torte, and La Fabbrica delle Torte, where I found the recipe that inspired this tart.
Where I live I couldn’t find fresh black currants, so I decided to buy blackcurrant jam from our supermarket – it has a British section – and adapt the original recipe. One could probably use raspberry jam if blackcurrant jam cannot be found. It’s important that the ratio of fruit to sugar is around 40 to 60. The recipe also calls for cocoa butter. I happened to have some in my fridge from a recipe I made few months back. Food grade cocoa butter can be bought on Amazon and kept refrigerated for future use.
This tart is light, tangy, with different textures, perfect to end a summer evening meal.
Please, remember that, since the original recipe is Italian, all the measures were in metric. I will do my best to translate them in volume. As always, I encourage you to purchase a scale.
ENJOY!
Gluten-free Blackcurrant Tart
Course: DessertDifficulty: Medium2
hours30
minutes30
minutesIngredients
- For the crust
208 g 208 Simona’s Flour Mix – 1 1/3 cup
120 g 120 unsalted butter, cold – 8 1/2 Tablespoons
80 g 80 confectioners’ sugar -2/3 cup
25 g 25 almond flour – 1/4 cup
1/8 teaspoon 1/8 salt
1 large 1 egg
57 g 57 white chocolate, melted – 1/4 cup
- For the blackcurrant filling
255 g 255 blackcurrant jam – 3/4 cup
40 g 40 cocoa butter – 3 Tablespoons
- For the blackcurrant cream
75 g 75 mascarpone cheese – 1/3 cup
240 g 240 heavy cream – 1 cup
40 g 40 granulated sugar – 1/5 cup
40 g 40 blackcurrant jam – 2 Tablespoons
Directions
- For the crust
- Preheat the oven to 350 degrees Fahrenheit. Grease a tart pan with removable bottom and line the bottom with parchment paper.
- In a medium bowl, whisk together the flours, confectioners’ sugar, and salt, then work in the cold butter until the mixture looks like coarse breadcrumbs.
- Add the egg and gently knead a few times. Spread evenly into the prepared pan, bottom and sides, then freeze for 15 minutes. Prick the bottom with a fork, line the crust with parchment or foil and fill with pie weights or dry rice or beans.
- Bake the crust for 12 to 15 minutes, until it feels dry and set. Remove the weights and parchment (or foil) and return the crust to the oven to bake for another 10 to 15 minutes, until golden brown.
- Brush the melted white chocolate onto the bottom of the crust to ensure no leakage.
- For the blackcurrant filling
- In a small pot, heat the blackcurrant jam and, off the heat, add the cocoa butter. Stir until melted.
- Pour the filling into the crust, and even it out with an off set spatula. Refrigerate for two hours.
- For the blackcurrant cream
- When the two hours have passed, in a medium bowl, whip the mascarpone, heavy cream, and sugar with a hand mixer. Once it reaches the consistency of whipped cream, fold in the blackcurrant jam.
- Spread the cream on top of the filling, or use a piping bag with a decorating tip to create patterns on top of the tart.
- Keep refrigerated and serve cold.
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