Tarte maison with caramelised biscuit and redcurrant photo

Tarte maison with caramelised biscuit and redcurrant

by Inge Mersseman

 

Ingredients

  • dough of caramelised biscuit
  • 2/3 choux pastry + 1/3 pastry cream for the baked filling
  • pralin
  • powdered sugar to sprinkle
  • pastry cream to make the bottom
  • caramelised biscuit cream
  • red currants de- stemmed

Preparation

Caramelised biscuit

  • 300 g butter
  • 90 g sugar
  • 300 g dark brown sugar
  • 1 egg
  • 12 g caramelised biscuit herbs
  • ±15 g milk
  • 1 g salt
  • 6 g bicarbonate of soda
  • 600 g flour

sieve the flour and bicarbonate of soda

mix all the ingredients until smooth and leave to stand for a couple of hours in the refrigerator to stiffen

roll out to 4mm thick and cut out a little larger than the form

put in the form, create a collar and put aside (cold)

Choux pastry (for the baked filling)

  • 100 g butter
  • 200 g water (or milk)
  • pinch of salt
  • 160 g flour
  • 300 g egg (5-6)

bring to boil water and butter

add flour and mix to avoid lumps

dry the mixture on the heat by stirring continuously, don’t scratch the arised crust at the bottom in your dough

pour into a bowl and add the eggs one at a time till the dough falls into a point of the cooking spoon

Pastry cream (for the baked filling)

  • 750 g milk
  • 100 g sugar
  • vanilla (pod or flavor)
  • 100 g sugar
  • 80 g cornstarch
  • 250 g milk
  • 3 eggs
  • 40 g butter

bring to boil milk and vanilla

take sugar and cornstarch and whisk until smooth, first add milk and then the eggs

add some cooking milk to the cornstarch mass, whisk and then pour into the hot milk, bring to boil while stirring and take of the heat

add butter and keep stirring until combined

pour on a plate or bowl, cover with plastic wrap and cool off

Pralin:

  • 300 g finely ground almonds
  • 200 g sugar
  • 50 g egg white

mix the almonds and sugar until dry

add the egg white and keep stirring until the egg white is more or less dry

Baked filling

take 1/3 pastry cream, stir gently until smooth and mix with 2/3 choux pastry

pipe the dough into forms, make egal and bring a small pit into the mass (with the corner)

sprinkle with the pralin and then with powdered sugar

bake at 175˚ C for ± 35 to 40 min without opening the oven, till the pastry has a brown color

cool off

Redcurrant concentration

  • 700 g red currants (defrosted and keep the juice)
  • 150 g juice
  • 30 g sugar
  • 12 g cornstarch

 

mix sugar and cornstarch until dry and add 20g of juice

bring to boil the rest of the juice, add cornstarch and boil again while stirring

stir the hot mixture into the defrosted redcurrants

 

Caramelised cream

  • 1000 g whipped cream
  • 40 g sugar
  • 1 ts caramelized biscuit herbs
  • beat up all the ingredients to a stiff, sprayable cream

Finishing

remove the head of the pastry and put aside

if necessary, remove the unbaked dough pieces

pipe a layer of caramelized biscuit cream of 1cm in the bottom of the pastry

cover with the redcurrant concentration

pipe another layer of caramelized biscuit cream

sprinkle the pastry head with powdered sugar and put on top

decorate with a spoon of red currant concentration


Tip: You can easily substitute the redcurrants with other frozen fruit as sweetcherries, blueberries, blackberries, …

Product used

Redcurrant de-stemmed
Redcurrant de-stemmed photo

packaging: 5 x 1 kg