Gastronomixs

Redcurrant tartelette

Delightful small tartelettes with a beautiful pink colour and the tangy flavour of redcurrants. This component can easily be varied by using a different type of berry.

Makes approximately 30 to 40.

Redcurrant tartelette

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Ingredients

250

g

flour

1

tsp

salt

75

g

icing sugar

150

g

butter (at room temperature)

1

 

egg yolk

15

ml

water

1

 

lemon, zest

250

ml

redcurrant juice

150

ml

whipping cream

6

 

eggs

80

g

sugar

1

 

lemon, juice

4.5

g

gelatin leaves, soaked in cold water

As needed:

 

redcurrants

Preparation method

  • Mix the flour, salt, and icing sugar in a food mixer.
  • Cut the butter into cubes and add to the mixture.
  • Mix the butter for two to three minutes.
  • Lastly, add the egg yolk, water, and lemon zest and mix together to form a dough.
  • Line the tartelette moulds with the pastry and bake blind (with dried beans) at 160°C for 15 to 20 minutes until the pastry is golden brown and cooked through.
  • Mix the redcurrant juice, whipping cream, eggs, sugar, and lemon juice with a hand-held blender until smooth.
  • Pass through a sieve.
  • Cook the filling in a saucepan stirring continuously until you have a thick custard.
  • Dissolve the gelatin in the mixture and then pour into the tartelettes.
  • Set the tartelettes aside to cool.
  • Finish off with redcurrants.

Serving suggestions

  • Perfect as a friandise or as part of a high tea.
  • As part of a dessert with white chocolate, aniseed, and vanilla.
  • Delicious in combination with grapefruit, pistachio, and roses.

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