These blackcurrants tartlets are very tasty and easy to prepare. Cocoa shortbread pastry on the base and simple purple filling will make your day. The flavour of fruits is very distinct, not very sweet, a little bit sour, matches perfectly the cocoa bottom. On the top I made stripes of peanut butter but if you do not like this flavour it could be easily replaced by whipped cream. Enjoy!
8 small (ø 4 inch) or 1 big (ø 10 inch)
- ½ cup softened butter
- 4 tablespoon icing sugar
- 1 egg
- 1 ¼ cup flour
- 2 tablespoon cocoa powder
- 220 g condensed milk
- 200 g blackcurrant, washed and blended into puree
- 1 egg
- 1 egg yolk
- 4 tablespoon freshly pressed lemon juice
- 3-4 tablespoon peanut butter or whipped cream
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour and cocoa powder still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.
Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.
Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 17 minutes (one big tart for 28 minutes). The filling needs to be set on its whole surface and looked like baked. Remove tartlets from tins and place on the wire rack to cool completely.
Peanut butter (or whipped cream) place in a pastry bag and pipe desired amount and shape over each tartlet.
Tags: Currants, peanut butter.