Blackcurrant tart with LIQUORICE custard 0 Comments
Blackcurrant tart with LIQUORICE custard
• 50 g graham flour or whole wheat
• 200 g oatmeal biscuits
• 60 g brown sugar
• 2 g vanilla sugar
• 100 g soft butter
• 65 g sugar
• 160 g frozen blackcurrants
• 1 sheet of gelatine
Mix all the ingredients and press the mixture into a 20 cm baking tin and about 3 cms up the sides, creating a compact base.
Bake for 8 min. at 180° C.
Mix all the ingredients and pour onto the pre-baked base.
Bake for another 8 min. at 180° C.
Let the custard cool down.
Boil blackcurrants and sugar together leaving a few whole berries in the mixture.
Put the gelatine in cold water to dissolve.
Soften the gelatin sheets in cold water for a few minutes.
Squeeze out the excess water and ass to the blackcurrants, stirring until dissolved.
Decorate with meringues.
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