Delicious summer tart with two types of cream and a lot of berries that add some extra freshness. The Namelaka kefir cream is light, delicate and quite sweet thanks to the addition of white chocolate. The blackberry curd is a purple version of the famous lemon curd. Amzing and velvety cream with a rich and particular taste of blackberries. If you do not have fresh blackberries you can replace them with raspberries or blueberries.
- 50 g almonds
- 150 g all-purpose flour
- 60 g spelt flour (or all-purpose flous, I just like the taste)
- 110 g white sugar
- 1 pinch salt
- 110 g cold butter
- 1 medium egg
- 250 g fresh blackberries
- 3 tbsp lemon juice
- 2 medium eggs
- 2 egg yolks
- 80 g white sugar
- 80 g butter
- 5 g gelatine sheets
- 200 g white chocolate
- 50 ml water
- 1 tsp acacia honey
- 240 ml cold whipping cream
- 120 ml cold kefir
- blackberries and wild strawberries or other type of fruit for decoration
- some fresh mint leaves
6 hours waiting time.
Instructions: Kefir namelaka cream tart with blackberry curd
To make the crust grind your almonds in the mixer with a blade attachment until they become very fine. Mix all-purpose flour, spelt flour (I really like the taste of spelt flour, if you can’t get it you can use all-purpose flour), ground almonds, sugar and a pinch of salt. Add diced cold butter and crumble everything in between your fingers.
Add egg and knead the dough briefly to mix all the ingredients. Wrap in the transparent film (or to have as least as possible plastic waste use a small container suitable for the refrigerator) and place in the refrigerator for at least 1 hour (me all night). Roll out the dough to a thickness of 5 mm in the middle of 2 sheets of baking paper.
For this recipe I used a round baking pan about 24 cm wide. Cut out a circle from the dough (I simply use scissors) and place it inside the pan. Use advanced dough to create a cylinder and place it along the edge. Press gently and if you want to you can create some ornament. Prick the bottom with a fork and bake in a preheated static oven at 180 °C for about 15 minutes. Remove from the oven and let it cool down completely.
To prepare the curd with blackberries place your fruit in a small pot and cover it with sugar. Mix, add lemon juice and turno on the flame. Cook over medium heat for about 10 minutes or until the fruit loses its juice and begins to fall apart. Turn off the heat and pass it through a strainer to remove the seeds.
Add egg yolks and whole eggs and whisk well then add diced butter. Return to the heat and cook, stirring constantly, until the cream thickens (be careful to keep the flame very low to prevent the egg from clumping). Turn off the heat and allow to cool down completely.
For kefir namelaka cream: soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt white chocolate over water bath. Heat up 50 ml of water, turn off the heat, add squeezed gelatin and stir to dissolve. Using the immersion blender blend melted chocolate and gradually add hot water. Then add cold whipping cream and blend again. Finally add cold kefir and blend again until everything becomes smooth. Cover the mixture and place in the refrigerator until it solidifies, for a minimum of 6 hours or, better, overnight.
The next morning briefly whisk the namelaka with electric mixer to make it more creamier.
Decorate the crust with namelaka by spreading it evenly or using the pastry bag and then decorate the surface with blackberry curd. Add some blackberries and wild strawberries or other type of fruit and decorate with some fresh mint leaves. Allow to cool in the refrigerator for at least 10 minutes and serve. To be stored in the refrigerator.
lot of love. B.