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Unbaked black currant tart

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Unbaked black currant tart calories by ingredient

Introduction

This summer dessert is a sweet-sour currant jelly made from algae agar agar flavoured with white chocolate and cream of yogurt, curd, and mascarpone. It´s good to serve it chilled with coffee as refreshment. See more information at http://danieladanaphotographer.blogspot.sk
/2015/07/unbaked-black-currant-tart-ne
pecena.html This summer dessert is a sweet-sour currant jelly made from algae agar agar flavoured with white chocolate and cream of yogurt, curd, and mascarpone. It´s good to serve it chilled with coffee as refreshment. See more information at http://danieladanaphotographer.blogspot.sk
/2015/07/unbaked-black-currant-tart-ne
pecena.html

Minutes to Prepare: 60

Number of Servings: 12

Ingredients

Corpus :

200 g Bebe whole grain crackers, ground

5 tbsp coconut virgin oil

5 tbsp butter

3 tbsp honey

Filling:

10 g Agar agar

2 cups black currants

50 ml whole milk

250 g low-fat cottage cheese

150 g Greek yogurt without fat

6 tbsp honey (or according to taste)

Garnish:

100 g white chocolate

1 tbsp coconut virgin oil

1 x 40 g starch powder (Zlatý klas, Dr. Oetker)

3 tbsp mascarpone

3 tbsp Greek yogurt without fat

1 packet of vanilla sugar

3-4 tbsp granulated sugar

2 tbsp lime juice

12 bunches of black and red currants

Tips

If fitness is not priority, whipping cream and mascarpone could be used instead of non-fat yogurt or low-fat cottage cheese

Directions

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