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.
22K 1 4
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:TartPastriesFruitsBlackberryJellyPanna cotta
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
6,506 Kcal or 27,239 Kj36 gr1,207 gr174 gr
325 %14 %114 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
384 Kcal or 1,608 Kj2 gr71 gr10 gr
19 %1 %7 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
6,506 Kcal or 27,239 Kj36 gr1,207 gr174 gr
325 %14 %114 %26 %
% 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).
How much will it cost?
  • For 1 tart : 7.30 €

Change currency:

Note : These prices are only approximate.
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, Half-cooked chocolate cake with raspberry coulis, Warm apple feuillantines, Peach Melba, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Hazelnut and chocolate biscuits, Pistachio custard tart, Chocolate tart, Plum tart, How to bake blind , ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Green beans "Napoléon", Chocolate and vanilla crème brûlée, Sausage with duchess potatoes and a Mont d'Or fondue , Chantilly cream, ... All
Almond milkAlmond milk: You can check-out other recipes which use it, like for example: Plum and almond panna cotta, ... All
Other recipes you may also like
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
848K 34.3 7 hours December 30th 2019
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
160K4.3 45 min. September 29th 2012
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
97K3.8 1 hour 46 min. May 24th 2012
How to prepare cockles
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
475K 13.7 1 hour 52 min. March 13th 2013
Amaretti
Amaretti
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
50K4.5 1 hour 3 min. May 31th 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-07-10)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page