Blackberry and almond fondant tart (Slideshow version)
Stage 8/16 : 10 min.
Pour 350 g Fruit coulis (fruit purée) into a saucepan and add 400 g caster sugar. Put on high heat and bring to the boil while whisking.Leave to boil for 3 minutes. You may need to skim off any froth which forms on the surface.