Summer blackcurrant pie


Summer blackcurrant pie

INGREDIENTS

  • 85 g of honey syrup
  • 50 g of powder sugar
  • 100 g of blackcurrant mash
  • 40 g of cacao butter

The sweet dough

  • 200 g of flour (t45 ou t55)
  • 80 g of icing sugar
  • 25 g of almond powder
  • 1 pinch of salt
  • 1 egg
  • 120 g of very cold butter
Blackcurrant cream
  • 70 g of mascarpone
  • 140 g of liquid cream
  • 40 g of sugar
  • 25 g of blackcurrant mash

Decoration

  • berries (blackcurrant, blackberries, blueberries…)

PREPARATION

1.

Mix the flour and salt, add the icing sugar and the almond powder.

2.

Roll the butter into dry ingredients.

3.

Dig a volcano, add the beaten egg. With your hand, form a homogeneous dough. You can use a cooking robot .

4.

Wrap the food film paste and let it sit for at least 1 h.

5.

Spread the dough on a floured surface, prick it with a fork without pressing too much.

6.

Add paping baker on the bottom of the pie, add weight on the top and prewake 30 to 40 mn in the preheated th. 5-6/170° (blind baking).

7.

In a saucepan, bring to a boil the 100g of blackcurrant puree, sugar and glucose syrup or honey.

8.

Out of the fire, add the cocoa butter and mix with a dip mixer.

9.

Pour the mixture on the bottom of the pie and let it take at least 2 hours in the refrigerator.

10.

For the filling: mix the mascarpone with the liquid cream and the sugar until you get a firm consistency of cream whipped cream. Gently stir in blackcurrant mash.

11.

Transfer the blackcurrant cream into a piping bag, and fill the pie with it.

12.

Decorate with black fruits. Book in the refrigerator and serve fresh.

Source : http://www.elle.fr/Noel/Cuisine/Recettes-de-Noel/Tarte-au-cassis-2861664