Blackberry and almond fondant tart


Blackberry and almond fondant tart
Balckberries and almonds go so well together: the slight tartness of the berries is the perfect foil for the sweeter almonds.

This combination makes for a delicious tart. The sweetcrust pastry case is filled with a blackberry jelly and an almond panna cotta, presented in a bold and unusual way as a change from the usual layers.
24K 1 4
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Last modified on: December 30th 2019

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 21 min.2 hours25 min.3 hours 46 min.
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Step by step recipe


Stage 1 - 1 hour
Blackberry and almond fondant tart : Photo of step #1
Roll out the pastry and line a 9-inch (22 cm) tin or mould, then bake blind.

Stage 2 - 5 min.
Blackberry and almond fondant tart : Photo of step #2
Protect the bottom of the tart with 50 g white chocolate, melted in a bain-marie, as explained here.

Stage 3 - 3 min.
Blackberry and almond fondant tart : Photo of step #3
Stand small rings or cutters in the pastry case after greasing the outsides using a pastry brush dipped in a little melted butter, for example (to make removing these easier in stage 13). Press the rings gently into the white chocolate layer.

These are the moulds that will contain the almond mixture and will be surrounded by the blackberry filling.

Put to wait in the fridge.

Stage 4 - 5 min.
Blackberry and almond fondant tart : Photo of step #4

Almond panna cotta

Put 2 sheets gelatin in a bowl of cold water and leave to soften for 5 minutes.

Stage 5 - 5 min.
Blackberry and almond fondant tart : Photo of step #5
Put into a saucepan: 200 ml liquid cream, 200 ml almond milk, 30 g caster sugar and 10 g Vanilla sugar.

Put on medium heat and mix well with a whisk until the mixture is hot, about 140°F (60°C) – it does not need to boil.

Stage 6 - 2 min.
Blackberry and almond fondant tart : Photo of step #6
Turn off the heat and add the softened gelatin after draining and drying.

Mix again with the whisk until completely dissolved.

Leave covered to wait at room temperature.

Stage 7 - 4 min.
Blackberry and almond fondant tart : Photo of step #7

Blackberry jelly

Mix together 100 g caster sugar and 50 g jam gelling agent.

Set aside.

Stage 8 - 10 min.
Blackberry and almond fondant tart : Photo of step #8
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.

Stage 9 - 2 min.
Blackberry and almond fondant tart : Photo of step #9
Tip in the sugar + gelling agent mixture all at once and whisk to mix thoroughly.

Stage 10 - 10 min.
Blackberry and almond fondant tart : Photo of step #10
Bring back to the boil and leave to boil for a further 3 minutes.

Stage 11 - 10 min.
Blackberry and almond fondant tart : Photo of step #11
Take off the heat, cover with a lid or plastic film and stand the pan in cold water to accelerate cooling.

Stage 12
Blackberry and almond fondant tart : Photo of step #12
You will now have the 3 elements of your tart: the sweetcrust pastry case, the blackberry jelly and the almond panna cotta.

Now it's time to assemble everything...

Stage 13 - 45 min.
Blackberry and almond fondant tart : Photo of step #13

Assembling the tart

As soon as the blackberry mixture has cooled and is starting to thicken, take the tart case out of the fridge and pour the jelly around the moulds, leaving them emplty.

Put back in the fridge until the blackberry jelly is set.

Stage 14 - 5 min.
Blackberry and almond fondant tart : Photo of step #14
Take the tart out of the fridge and gently remove the moulds. This is THE tricky moment in this recipe.

If the jelly insists on sticking, slip a knife blade around the sides of the moulds to loosen them.

You should now have "wells" surround by the set blackberry jelly.

Stage 15 - 1 hour
Blackberry and almond fondant tart : Photo of step #15
Carefully pour the almond panna cotta to fill all the holes, taking care not to get any on the blackberry jelly (you can use a funnel to help).

Put back in the fridge until the panna cotta is set.

Stage 16
Blackberry and almond fondant tart : Photo of step #16
You tart is complete. Decorate with a sprig of mint or verbena and serve cool, but not too cold.
Remarks
It is not essential to coat the pastry case in stage 2, but if you do (which I heartily recommend), it helps the bottom of the tart stay crisp for longer.

Of course, there can be lots of different versions of this tart, based on the same idea. For example, you could use raspberries or blackcurrants instead of blackberries. It is good to keep some sharpness to the fruit to balance the almonds.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,680 Kcal or 27,968 Kj39 gr1,222 gr186 gr
334 %15 %115 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
394 Kcal or 1,650 Kj2 gr72 gr11 gr
20 %1 %7 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
6,680 Kcal or 27,968 Kj39 gr1,222 gr186 gr
334 %15 %115 %28 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 7.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Fruit crémeux, Macarons (the original French macaroons) , Warm apple feuillantines, European glass, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Lemon Tart / Meringue Pie, Lemon and lime custard tart, Apricot and almond cream tart, Croute à thé, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Creamy asparagus and meat timbale, Veal with mushrooms and green asparagus, Creamy plum and pear clafoutis, Smoky sausage and mash, ... All
Almond milkAlmond milk: You can check-out other recipes which use it, like for example: Plum and almond panna cotta, ... All
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