Black Currant Amandine Tartlets
For quite some time, I believed that if I wanted to enjoy black currants in the US, I had to fly back to Europe. Moving to Portland, last year, changed that as I was able to find some black currants among other berries at the Farmer’s Market. If you don’t know me yet, the Farmer’s Market is where you will find me on the weekends.
Today, I’d like to share with you the Amandine Tartlet Recipe from LoLo et Sa Tambouille. Lauren is French from Toulouse, she is such a wonderful cook and an amazing person. On more than one occasion, she helped me with my blog and I am very grateful for her help.
This recipe is a bit different from most Amandine Recipes you will find, as instead of using butter, we are using heavy whipping cream. It’s much lighter without compromising on the taste.
Bon Appétit!
Black Currant Amandine Tartlets
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 1 pt black currant
- 2 eggs
- 3 oz (85 g) sugar
- 3.5 oz (100 g) almond flour
- 3.5 fl oz (100 g) heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat over at 400F/200C.
- Roll the shortcrust pastry on the Roul'Pat®. Use the round cutter along the shaper to fit it into the Flexipan®. Reserve in the refrigerator.
- Wash your black currants under cold water and let them dry in the colander.
- In a mixing bowl, whisk eggs and sugar together. Add the almond flour, heavy whipping cream and vanilla extract, until smooth.
- Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
- Place the black currants on the top of the pastry, and using the mini laddle, pour over your batter.
- Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your tartlets from 10min).
- Once your tartlets are out of the oven, let them completely cool down before unmolding. Then, Serve and Enjoy!
