Peach and Liquorice Tartlets 0 Comments

Peach and Liquorice Tartlets

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The recipe is made by Maja Ambeck Vase who has the blog www.chocolat.dk
(6-8 tartlets)

Ingredients
Liquorice shortcrust pastry
• 75 g butter, cold
• 150 g plain flour
• 50 g icing sugar
• 1 tbsp Johan Bülow Raw Liquorice Powder
• 1/2 egg

Liquorice cream
• 60g white chocolate
• 30ml double cream
• 25g Johan Bülow Sweet Liquorice Syrup

Frangipane
• 100g almond flour
• 100g sugar
• 100g butter, soft
• 1 egg
• 1 tbsp Amaretto – if desired

To decorate
• 3-4 peaches
• 1 tbsp Johan Bülow Raw Liquorice Powder
• Red sorrel

Directions
Liquorice shortcrust pastry
Cut the butter into small cubes. Place the flour, icing sugar, raw liquorice powder and butter in afood processor. Pulse quickly and add the egg to bring the pastry together. Roll out the pastry between two pieces of greaseproof paper and leave to rest in the fridge for at least one hour.
Cut the pastry into 7cm circles and line small tart/muffin tins. Leave the tins in the fridge while you make the frangipane.

Frangipane
Put the almond flour, sugar, butter, egg and Amaretto in a bowl and mix with a hand mixer. Distribute the frangipane mixture between the pastry cases and bake for 15-20 minutes at 175C until golden. Leave the tartlets to cool completely.

Liquorice cream
Finely chop the chocolate and place in a bowl. Bring the cream and liquorice syrup gently to the boil and pour over the chocolate. Wait until the chocolate has melted and stir the mixture in the middle of the bowl with a spatula, until the mixture is smooth and glossy. Leave the cream in the fridge for at least one hour. Spoon a thin layer onto each tartlet.

To decorate
Halve the peaches and remove the stones. Cut half a peach into very thin slices, and gently ‘push’ the slices into a long line – so the slices overlap. Roll the row of slices into a rose and place on a tartlet. Repeat with the remaining peaches. Sprinkle with raw liquorice powder and sorrel leaves before serving.

Tip: Buy a few extra peaches to practice with.

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