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Granola recipes

Red Love Tarts

Try some small, irresistible tarts with crisp, buttery soft liquorice crust dough, juicy liquorice frangipani, beautiful, dark red blackcurrant ganache and - as a finishing touch - our sweet mystery granola.

Ingredients - Tart

Ingredients - Frangipani

Ingredients - ganache

Red love tarts

Method - Tart

Put the flour, ground almonds, powdered sugar, butter, licorice powder and salt in a blender and mix quickly. Bind the dough with the egg. Roll out the dough between two sheets of baking paper and let it rest in the refrigerator for at least 1 hour.

Line small, rectangular pie tins (14 x 3½ cm) with the dough and prick the bottoms with a fork. Place the tartlets in the refrigerator while you make the frangipani.

Method - Frangipani

Place the ground almonds, sugar, butter, egg, licorice powder and salt in a bowl and beat until light and fluffy. Half fill the tart molds with the frangipani and place 6-8 black currants in each. Bake the tarts for about 20 minutes at 175° until nicely golden brown, then let them cool completely.

Line small, rectangular pie tins (14 x 3½ cm) with the dough and prick the bottoms with a fork. Place the tartlets in the refrigerator while you make the frangipani.

Method - ganache

Melt the chocolate au bain marie, then remove the pan from the heat. In a small saucepan, bring the blackcurrant puree, glucose syrup and lemon juice to a boil and pour over the chocolate, stirring with a rubber spatula, in the center of the bowl. Keep stirring until the ganache comes together. Mix the ganache with a hand blender and pour a thin layer onto each tartlet. Let the tarts cool in the refrigerator until the ganache has hardened.

Top with fresh strawberries and sweet mystery granola.

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