Blackberry and almond fondant tart: Stage 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.