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!
Video
Nutrition
Nutrition Facts
Black Currant Amandine Tartlets
Amount Per Serving
Calories 127
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 24mg8%
Sodium 77mg3%
Potassium 97mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 155IU3%
Vitamin C 43mg52%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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