Unbaked black currant tart
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Corpus :200 g Bebe whole grain crackers, ground5 tbsp coconut virgin oil5 tbsp butter3 tbsp honeyFilling:10 g Agar agar2 cups black currants50 ml whole milk250 g low-fat cottage cheese150 g Greek yogurt without fat6 tbsp honey (or according to taste)Garnish:100 g white chocolate1 tbsp coconut virgin oil1 x 40 g starch powder (Zlatý klas, Dr. Oetker)3 tbsp mascarpone3 tbsp Greek yogurt without fat1 packet of vanilla sugar3-4 tbsp granulated sugar2 tbsp lime juice12 bunches of black and red currants
1. Mix the biscuits with the butter, oil, and honey, make a uniform layer in the spring form (approximately 23 cm - 9 inches, in diameter) and press it into the bottom and sides of sprinform (up to 2-3 cm - 1.5 inches) using a cup with a flat bottom
2. Place into a preheated oven and bake 15 min. at 170 oC (338 oF), then allow to cool and place in the refrigerator; alternatively - the corpus may be left without baking
3. In the meantime, wash the black currants, blend them with the milk, add cottage cheese, yogurt, honey, obtaining a volume of approximately 750 ml
4. Mix agar agar with 500 ml of water, stir over a low heat until boiling, then wait 2-3 minutes and pour it into the black currants mixture, mix and pour in a tart mould, allow agar to solidify in the refrigerator (up to 1- 2 hours)
5. When black currant mixture in the fridge hardens, melt chocolate in oil and pour on the tart, allow it to solidify in the refrigerator, or in the freezer for around 10 - 15 min. (but do not freeze)
6. In the meantime, make custard - mix starch in 250 – 300 ml water with sugar and boil thick pudding, cool and then blend with a hand blender, stir in sugar, mascarpone, yogurt, and lime juice
7. Garnish the tart with custard cream using a pastry bag and currant bunches
8. Serve chilled
Serving Size: 12 2.5 inch pieces
2. Place into a preheated oven and bake 15 min. at 170 oC (338 oF), then allow to cool and place in the refrigerator; alternatively - the corpus may be left without baking
3. In the meantime, wash the black currants, blend them with the milk, add cottage cheese, yogurt, honey, obtaining a volume of approximately 750 ml
4. Mix agar agar with 500 ml of water, stir over a low heat until boiling, then wait 2-3 minutes and pour it into the black currants mixture, mix and pour in a tart mould, allow agar to solidify in the refrigerator (up to 1- 2 hours)
5. When black currant mixture in the fridge hardens, melt chocolate in oil and pour on the tart, allow it to solidify in the refrigerator, or in the freezer for around 10 - 15 min. (but do not freeze)
6. In the meantime, make custard - mix starch in 250 – 300 ml water with sugar and boil thick pudding, cool and then blend with a hand blender, stir in sugar, mascarpone, yogurt, and lime juice
7. Garnish the tart with custard cream using a pastry bag and currant bunches
8. Serve chilled
Serving Size: 12 2.5 inch pieces
Nutritional Info Amount Per Serving
- Calories: 427.7
- Total Fat: 20.2 g
- Cholesterol: 21.5 mg
- Sodium: 246.5 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 3.9 g
- Protein: 9.2 g
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