July 21, 2016 lyukum

Red and Black Currants Tart

Red and Black Currants Tart

I suppose, there are not so many people in ATX who know what black, red, or white currants are. I am sure there are even less people who crave for these berries so much they are ready to pay $5-6 for 6oz (170g). That’s why, I guess, Central Market gets just enough fresh currants to satisfy crazies like me during the season. Currants appear for a few days. And gone. Obviously, I can’t just eat them. I have to make something special with them. Last year, it was Air Chrysalis: Bubbles Bubbles. This year I made “Red and Black Passion” tart with the same idea for textures — creamy and silky background for popping with bright flavor red and black bubbles. No tricks! All effects are purely natural.

Red and Black Currants Tart

Red and Black Currants Tart

Red and Black Currants Tart

Red and Black Currants Tart

Red and Black Passion Tart
Red and Black Currants Tart
Print Recipe
Prep Time 25minutes
Cook Time 1hour
Passive Time 8hours
Servings portions
Red and Black Currants Tart
Print Recipe
Prep Time 25minutes
Cook Time 1hour
Passive Time 8hours
Servings portions
Ingredients
Units:
for tart crust (for 1 tart, 9"D)
for black currant custard (for 1 tart, 9"D)
Ingredients
Units:
for tart crust (for 1 tart, 9"D)
for black currant custard (for 1 tart, 9"D)
Instructions
for crust
  1. Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until golden. Let it cool for 5 minutes, remove from the tart pan, and let it cool to room temperature on a wire rack.
for custard
  1. Fill a bowl with cold water and place 2 sheets of gelatin in it to soak. Remove currant berries from stems. Divide berries into two equal portions.
  2. In a sauce pan, combine heavy whipping cream, sugar, eggs, and black currant puree, all room temperature. Slowly bring to simmer, constantly stirring with a whisk. Continue cooking and whisking until the mixture reaches 180F/82C. Turn off the heat. Squeeze water from softened gelatin and add it to the hot mixture. Whisk for a few more minutes to distribute leftover heat.
  3. Distribute half of the currants on the bottom of the baked tart crust. Pour the custard on top all over and lightly spread it using spatula.
  4. Use the second part of the currants to decorate the top of the tart, lightly sinking some of them into the custard. Refrigerate after tart reaches room temperature.
Recipe Notes

How to Use Sheet Gelatin

1. Soak 2g of gelatin in a bowl of icy cold water (about 1 cup) for 5 minutes. Start soaking after flavoring milk.
2. Lift softened gelatin and remove excess water right before adding it to the cooked warm (~70C/158F) custard.
3. Stir until gelatin melted completely.

Gelatin Sheets 200 bloom, 10 sheets, $4.49

Knox Unflavored Gelatine Basics

В расчете на вес, листовой желатин дороже, чем обычный Knox, но с ним хорошего качества десерты получаются без специфического запаха, свойственного желатину, доступному широкой публике. Если все же хочется порошковый, то нужно переделывать рецепт с точки зрения жидкостей. 1 лист листового желатина весит 2-2.5г. Заменяется unflavored Knox 1:1.

Приготовить крем Англез из сливок, яиц и сахара. В холодном черносмородиновом пюре замочить 4г порошкового желатина до полного его растворения, прогреть в микроволновке на полной мощности 25-30 секунд до первой пены, остудить до 45-50С и вмешать в крем Англез сразу после выключения жара.

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Nutrition Facts
Red and Black Passion Tart
Amount Per Serving
Calories 203 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg 27%
Sodium 25mg 1%
Potassium 128mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 12g
Protein 4g 8%
Vitamin A 6%
Vitamin C 58%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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