Tuesday, July 14, 2015

Currant Tart

The first time I had currants was working at Garden Dreams. We had a couple bushes at the farm. I had no idea the berries were edible or better yet, delicious. They're really tart but paired with creamy coconut and sweet almonds they are perfect. The recipe for the almond tart came from this shortbread recipe
I made this on a weekend when my sister and I stayed at home alone. We ate lots of ice cream and watched the Lizzie McGuire movie. Ya!

Red Currant Tart

2 cups almond flour
1/2 cup softened butter
1/3 cup confectioners’ sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tbsp honey
1 teaspoon vanilla extract

1 bunch red currants
1/2 cup dark chocolate chips

1 can full fat coconut milk, chilled overnight in fridge
1 vanilla bean, scraped
1/3 cup powdered sugar

To make crust:

Place dried ingredients in a food processor and blend. Add wet ingredients and blend again. Mixture will be soft. Also you can do this all by hand.
In a 10 inch pie pan, spread out the cookie mixture on the bottoms and sides just like a pie crust. It's very sticky so you can use a greased spatula or just your hands to help you along. Cover with plastic wrap and refrigerate for 1-2 hours.
Preheat oven to 350 degrees. Remove plastic wrap and prick dough with a fork all over. Bake for 15-20 minutes until crust is a nice golden brown color. 
Let cool on a rack for 5 minutes. Sprinkle chocolate chips over the crust and let melt for 5 more minutes. Carefully spread chocolate with a spatula over the bottom of the crust. Let crust cool completely, then chill in refrigerator until ready to serve.

To make coconut whipped cream:

Chill ceramic bowl and beaters in freezer for 10 minutes. Remove can of coconut milk from fridge. Scoop out the cream on top and place into chilled bowl. Beat on low increasing speed until medium. Add in vanilla bean caviar and powdered sugar gradually. Increase speed up to high until the mixture looks like whipped cream! 
Pour into chilled tart.
Top with currants. I kept the fruit on the vine- people can pick them off as they eat. It's prettier that way.
Tart keeps in the fridge for 1-2 days.

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