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.
36K 4/5 based on 1 reviews
Last modified on: December 30th 2019
Keywords for this recipe:For 3 tarts, you will need:
- 1
0 kg 4 g Sweetcrust pastry (pâte sablée) - 2
0 kg white chocolate - 3
6 sheets gelatin - 4
0 litre 2 ml liquid cream - 5
600 ml almond milk - 6
½ cup caster sugar - 7
0 kg 2 g Vanilla sugar - 8 1 1⁄3 cup caster sugar
- 9
0 kg jam gelling agent - 10
0 kg 4 g Fruit coulis (fruit purée) - 11 0 kg 5 g caster sugar
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 21 min. | 2 hours | 25 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
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 0 kg 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 6 sheets gelatin in a bowl of cold water and leave to soften for 5 minutes.Stage 5 - 5 min.
Put into a saucepan: 0 litre 2 ml liquid cream, 600 ml almond milk, ½ cup caster sugar and 0 kg 2 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 0 kg 4 g Fruit coulis (fruit purée) into a saucepan and add 0 kg 5 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 89,514 Kcal or 374,777 Kj | 844 gr | 13,438 gr | 3,653 gr |
| 4,476 % | 325 % | 1268 % | 553 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,997 Kcal or 8,361 Kj | 19 gr | 300 gr | 81 gr |
| 100 % | 7 % | 28 % | 12 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 29,838 Kcal or 124,926 Kj | 281 gr | 4,479 gr | 1,218 gr |
| 1,492 % | 108 % | 423 % | 184 % |
How much will it cost?
- For 3 tarts : 19.80 €
- Per tart : 6.60 €
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: Frozen Nougat, Warm apple feuillantines, European glass, Apricot fool, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Cherry and pistachio tarts, Rhubarb tart, Lemon and grated apple tart, Croute à thé, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Vanilla ice cream, Pan-baked hash brown (Hash-brown casserole), Creamy Winter Vegetable Soup, Crusty cockle tart, ... All |
 | Almond 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
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.278K 24.5 3 hours 8 min. January 6th 2021
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.189K5 3 hours 13 min. August 28th 2011
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.135K 53.3 1 hour 28 min. February 12th 2012
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...77K4.5 16 hours 15 min. November 6th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.