Mini tartlets with a buttery licorice crust, a soft frangipane filling, and a rich blackcurrant ganache layer—these are made for dessert lovers who like bold flavours. Finish with fresh strawberries and a sprinkle of crunchy granola for the perfect contrast.
Treat yourself to these irresistible mini tarts with a crunchy, buttery licorice crust, juicy licorice frangipane, and a rich, dark blackcurrant ganache. The finishing touch? A sprinkle of our Pink Lychee granola for the perfect balance of flavors. These tarts are a true indulgence you won’t want to miss!
Finish with crunchy clusters: shop Naturally Granola here
Ingredients
Tart
- 125g Flour
- 25g Pink Lychee granola
- 50g Powdered Sugar
- 75g Cold Butter
- 1 tsp Raw Licorice Powder
- A pinch of Salt
- ½ Egg
Frangipane
- 50g Ground Almonds
- 50g Sugar
- 50g Soft Butter
- 1 Egg
- ½ tsp Raw Licorice Powder
- A pinch of Salt
Ganache
- 100g High-quality White Chocolate
- 50g Fresh Strawberries
- 10g White Sugar
- 10g Lemon Juice
Instructions
Tart
- In a food processor, combine flour, ground almonds, powdered sugar, butter, licorice powder, and salt. Mix quickly until everything is well incorporated. Add the egg to bind the dough together.
- Roll the dough between two sheets of parchment paper and let it chill in the fridge for at least 1 hour.
- Once chilled, press the dough into small, rectangular tart pans (14 x 3½ cm) and prick the bottoms with a fork. Place the tart pans back in the fridge while you prepare the frangipane.
Frangipane
- In a bowl, whisk together ground almonds, sugar, butter, egg, licorice powder, and salt until light and fluffy.
- Fill each tart shell halfway with the frangipane mixture and place 6-8 blackcurrants into each tart.
- Bake at 175°C (350°F) for about 20 minutes, or until golden brown. Let the tartlets cool completely.
Ganache
- Melt the white chocolate over a double boiler, then remove from heat.
- In a small saucepan, bring the blackcurrant puree, glucose syrup, and lemon juice to a boil. Gradually pour the mixture into the melted chocolate while stirring with a rubber spatula.
- Continue stirring until the ganache comes together. Use an immersion blender to smooth the mixture.
- Pour a thin layer of ganache over each tart and allow them to chill in the fridge until set.
Finish off with fresh strawberries and a sprinkle of your favorite granola for a perfect crunchy touch. Enjoy the sweet and indulgent flavor of these unique tartlets!