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.
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.
38 K 4/5 (1 reviews)
3 hours 50 min.
Average
1 tart
11 IngredientsLast modified on: December 30th 2019
For 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
50 g white chocolate - 3
2 sheets gelatin - 4
200 ml liquid cream - 5
200 ml almond milk - 6
30 g caster sugar - 7
10 g Vanilla sugar - 8 100 g caster sugar
- 9
50 g jam gelling agent - 10
350 g Fruit coulis (fruit purée) - 11 400 g caster sugar
- Total weight: 1,695 grams
Change measures:
Times for this recipe
Preparation: 1 hour 25 min.
Resting: 2 hours
Cooking: 25 min.
All in all: 3 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour
Roll out the pastry and line a 9-inch (22 cm) tin or mould, then bake blind.
Stage 2 - 5 min.
Protect the bottom of the tart with 50 g white chocolate, melted in a bain-marie, as explained here.
Stage 3 - 3 min.
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.
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.
Almond panna cotta
Put 2 sheets gelatin in a bowl of cold water and leave to soften for 5 minutes.Stage 5 - 5 min.
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.
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.
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.
Mix again with the whisk until completely dissolved.
Leave covered to wait at room temperature.
Stage 7 - 4 min.
Stage 8 - 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.
Leave to boil for 3 minutes. You may need to skim off any froth which forms on the surface.
Stage 9 - 2 min.
Tip in the sugar + gelling agent mixture all at once and whisk to mix thoroughly.
Stage 10 - 10 min.
Bring back to the boil and leave to boil for a further 3 minutes.
Stage 11 - 10 min.
Take off the heat, cover with a lid or plastic film and stand the pan in cold water to accelerate cooling.
Stage 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...
Now it's time to assemble everything...
Stage 13 - 45 min.
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.
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.
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
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.
Put back in the fridge until the panna cotta is set.
Stage 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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 4,490 RDI=420 % | 1,220 RDI=190 % | 29,940 RDI=1,500 % | 125,340 RDI: 1,500 % |
| Per 100 g | 20 RDI=6 % | 270 RDI=30 % | 70 RDI=10 % | 1,770 RDI=90 % | 7,400 RDI: 90 % |
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.
This recipe uses (among others)
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Frozen nougat, Fillings for macaroons, Warm apple feuillantines, Macarons (the original French macaroons) , ... See them all 11
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Simple maple-syrup tart, Lemon and lime custard tart, Late summer tart with plums and apricots, Exotic fruit tart, Rhubarb-hazelnut tart, ... See them all 42
Liquid cream
Like these other recipes: Pear and chocolate tart with a hint of mint, Crème de foie gras, Crusty cockle tart, Mousse with two chocolates, Raw beetroot mousse with walnuts, ... See them all 165
Almond milk
Like these other recipes: Plum and almond panna cotta, ... See them all 1
Other recipes you may also like
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.October 13th 2010306 K 14.5 1 hour 35 min.
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...December 21th 2014171 K4.5 8 hours 45 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.