Black Currant Amandine Tartlets
The tartness of the Black Currant mixed with the Sweet Almond filling is intensely refreshing on a hot Summer Day.
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!
YouTube Video
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 97mg | Fiber: 1g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 1mg
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