- 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
- 70 g of mascarpone
- 140 g of liquid cream
- 40 g of sugar
- 25 g of blackcurrant mash
- berries (blackcurrant, blackberries, blueberries…)
Mix the flour and salt, add the icing sugar and the almond powder.
Roll the butter into dry ingredients.
Dig a volcano, add the beaten egg. With your hand, form a homogeneous dough. You can use a cooking robot .
Wrap the food film paste and let it sit for at least 1 h.
Spread the dough on a floured surface, prick it with a fork without pressing too much.
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).
In a saucepan, bring to a boil the 100g of blackcurrant puree, sugar and glucose syrup or honey.
Out of the fire, add the cocoa butter and mix with a dip mixer.
Pour the mixture on the bottom of the pie and let it take at least 2 hours in the refrigerator.
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.
Transfer the blackcurrant cream into a piping bag, and fill the pie with it.
Decorate with black fruits. Book in the refrigerator and serve fresh.