About a month ago I went blackberry hunting in my hometown and dragged home well over 1kg. So I finally had time to experiment during my holiday and these little tart were the result. At the same time, I tested my newly purchased tart moulds from Silikomart: Kit Tart Ring.
BLACKBERRY TARTS WITH CHOCOLATE
1,5 GELATINE SHEETS
100 G BLACKBERRIES
1 TBSP LEMON JUICE
40 G SUGAR
SEEDS OF 1/2 VANILLA POD
80 G HEAVY CREAM
80 G SKYR
Soak the gelatine in cold water, about 5-10 min.
Cook the blackberries, lemon juice, sugar and vanilla seed for 5-10 minutes.
Blend the mass and pass it through a fine-mesh sieve to a fine blackberry syrup.
Squeeze the water out of the gelatine and melt it in the hot syrup. Let it cool to room temperature.
Whip the cream to soft peaks and fold it into the greek yogurt.
Fold the cooled blackberry syrup into the cream to soft texture and colour.
Pour the blackberry mousse into 6 silicone moulds, cover them with clingfilm and place the mould in the freezer for a few hours until the mousse is frozen, preferably overnight.
SHORT CRUST PASTRY:
125 G FLOUR
25 G ALMOND FLOUR
60 G ICING SUGAR
75 G COLD BUTTER, CUBED
1 PINCH OF SALT
25 G WHOLE EGG, WHISKED TOGETHER
Put wheat flour, almond flour, icing sugar, butter and salt in a blender and blend it quickly in short pulses.
Collect the dough with the egg in the same way.
Roll out the dough between two pieces of baking paper and let it rest in the fridge for at least 1 hour, preferably longer.
Cover 6 tart rings (8 cm in diameter) with the dough, and prick the bottoms with a fork.
Place the tart shells in the freezer while you heat the oven.
Bake the shells for 15 minutes at 175 degrees celsius until golden brown.
30 G ALMOND FLOUR
30 G SUGAR
30 G SOFTENED BUTTER
1 PINCH OF SALT
30 G 66% DARK CHOCOLATE
Put almond flour, sugar, butter, salt and egg in a bowl and whisk it light and fluffy.
Melt the chocolate and fold it in.
Spread the frangipane in a thin layer on the tart shells.
Bake the tarts for about 20 minutes at 175 degrees celsius.
Remove the tarts from the rings and place them in the freezer for 15 minutes until the tarts have cooled off.
SALTED CARAMEL GANACHE:
50 G VALRHONA DULCEY 32%
25 G HEAVY CREAM
5 G GLUCOSE SYRUP
1 PINCH OF SALT
Melt the chocolate.
Bring cream and glucose syrup to a boil and pour it over the chocolate while stirring it with a rubber spatula.
Keep stirring until the ganache comes together and becomes beautiful and glossy.
Spread the ganache a little at a time on the tarts and carefully spread it to the edge.
Place them in the fridge or freezer until the ganache has set.
100 G CALLEBAUT RUBY CHOCOLATE
10 ML NEUTRAL FLAVOURED OIL, RAPESEED OR SUNFLOWER
20 G BLANCHED, CHOPPED ALMONDS
Melt the chocolate and stir in the oil.
Finely chop the almonds and fold them in.
Put the chocolate in a small bowl.
Take the mould out of the freezer and gently push out the mousse.
Insert two toothpicks slightly into the mousse and give them a quick dip in the chocolate and place it on one of the tarts.
Repeat with the remaining mousses.
Let the tarts thaw in the refrigerator.
RED WOOD SORREL
Decorate the tarts and serve with a dollop of whipped cream.