This black currant and coconut frangipane tart is a real temptation. In this tart the shortcrust pastry shell is filled with black currant marmalade which adds a fresh and sour note. Over the marmalade I put sweet and delicate coconut frangipane filling. Finally, as decoration, I used my recipe for white chocolate panna cotta. It is a sweet and velvety cream that can be frozen in silicone moulds because it maintains its shape, flavor and consistency. You can decorate this tart it with some fresh fruit to make it perfect for different seasons.
For this recipe I used silicone mould Kit tarte Bamboo made by Silikomart.
Instructions coconut frangipane tart with panna cotta – the crust
Place flour, soft butter, sugar and a pinch of salt in a blender equipped with blade attachment or alternatively put all the ingredients in a bowl. Turn on the blender and blend briefly until you have a mixture similar to sand. If you prepare the pastry manually just crumble the butter with your fingers together with the flour.
Add yolk and vanilla extract. Knead briefly to mix all the ingredients. Wrap it in a plastic wrap, or if you try to save our planet from futile plastic, in a small container with a lid, and place the pastry in the refrigerator for at least half an hour. I put it for 3 hours.
White chocolate panna cotta
To prepare the panna cotta with white chocolate soak the gelatine in cold water for at least ten minutes. In a saucepan, whisk milk with cream and sugar. Turn on the heat and heat almost to the boiling point. Add chopped white chocolate and mix well until the chocolate dissolves. Turn off the heat and add previously squeezed gelatine. If by chance the white chocolate has not completely melted (depends on the quality of the chocolate) use the immersion blender and blend everything until the liquid becomes smooth and homogeneous. Pass it through a dense sieve to eliminate any air bubbles and pour into the silicone form. Let it cool down and put in the fridge until it thickens, then put the form in the freezer until it is frozen.
Instructions coconut frangipane
Blend the dessicated coconut in a blender to make it more similar to flour.
Beat the butter together with the sugar using the electric whisk. Add the egg and whisk to incorporate. Finally add all the dry ingredients and whisk briefly.
Baking the tart
Roll out the pastry to a thickness about 3 mm. Using the shape of the pan cut out the bottom part. Use the rest of the dough to create a strip of dough as high as the edge of the mould. Place the strip along the edge of the microperforated mould and press lightly to make it adhere.
If you have problems filling your mold with the pastry, put it in the freezer for a few minutes whenever it becomes too soft to work.
Place the pastry base on a completely flat baking tray covered with an air mat or baking paper and place it in the refrigerator while preheating the oven to 170 ° C.
Before baking the tart, fill it with a thin layer of black currant jam or another type of slightly tart jam.
Add the layer of frangipane mixture and level it gently. Bake in the preheated static oven at 170 °C for about 20 – 25 minutes. Remove from the oven and let cool down completely.
Gently remove the frozen panna cotta from the mould and lay it over the tart.
Practical tip: remember to place the silicone mould with the liquid panna cotta on a completely flat plate or pan before filling the mould. Otherwise you risk pouring it out of the mold when you have to move it…. as you can see in my photo.
Decorate with fresh seasonal fruit and serve once the panna cotta is completely thawed.
Here is the photo with inner layers.
lot of love B.
p.s. If you love modern tarts with frangipane maybe you should also check my recipe for Coconut frangipane tart with ricotta and white chocolate cream.
This recipe is made thanks to the collaboration with Silikomart. This company specializes in the production of silicone moulds and pastry, kitchen and ice cream utensils.