Ingredients
- 330 g flour 00
- 300 g white chocolate
- 200 g fresh cream
- 200 g currants
- 200 g fresh cranberries
- 200 g granulated sugar
- 170 g butter
- 30 g almond flour
- 10 g gelatin in sheets
- 1 pc egg
- currants to decorate
- cinnamon powder
- powdered sugar
- salt
For the currant tart recipe, heat the cream almost to a boil. Mix half of it with the chopped chocolate; when it is blended, add the remaining cream. Leave the ganache obtained at room temperature to rest while you prepare the rest.
FOR THE SHORTBREAD: Mix the 00 flour with the almond flour, 100 g of granulated sugar, 1 teaspoon of cinnamon, salt.
Work them with the soft butter into small pieces obtaining a set of crumbs. Incorporate the egg and 20 g of water and knead to obtain a smooth dough. Let it rest in the fridge for 1 hour, wrapped in plastic wrap. Roll out 1⁄3 of the pastry to 4 mm; cut it into star-shaped biscuits of different sizes (also use the scraps), place them in a baking tray lined with parchment paper and bake at 180 ° C for 10 minutes. Roll out the remaining shortcrust pastry and line a tart mold (ø 22 cm) with it, making it overflow by 5 mm. Pinch it around the circumference to reinforce the edge of the tart. Cover the bottom with a sheet of baking paper and dried legumes and bake at 180 ° C for 20 minutes; then remove the paper and legumes and cook for another 4-5 minutes. Take the tart out of the oven, let it cool completely, then pour in the ganache and let it cool in the fridge for 30 minutes.
TO COMPLETE: Soak the gelatin in water. Cook the currants and cranberries with 100 g of granulated sugar, over low heat, for 10 minutes from boiling. Pass them through a sieve, hot, and melt the squeezed jelly in them; pour it into the tart, onto the ganache, when it is almost at room temperature. Let it rest in the fridge for at least 30 minutes. Then decorate it with biscuits, currants to taste and icing sugar.
This recipe has already been read 191 times!