crust
150 gr all-purpose flour
50 g Amaranth flour
100 g butter
2 Tbsp fine cane sugar
Pinch of salt
1 egg yolk
3 Tbsp water, cold
toppings
250 gr mascarpone
10 cl heavy cream, cold
50 gr confectioner’s sugar
1 vanilla bean, seeds removed
400 gr black berries
syrop
2 Tbsp water
40 gr cane sugar
To make the crust, place the flours, sugar, salt in the bowl of a food processor.
Add the diced butter and egg yolk. Mix into coarse crumbles using the pulse mode.
Add the cold water and mix until the dough detaches from the bowl. Wrap in plastic and place in the fridge for a hour before using.
After this time, roll your dough and place in small buttered molds (or a large one).
Make small holes at the bottom and place covered in the fridge again, for 30 min.
In the meantime, prepare your blackberries. In a pot, dissolve 40 g sugar with 2 Tbsp water, then add 200 gr blackberries. Simmer for 3 min then stop the heat and let the blackberries cool down in the syrup.
Preheat your oven at 180 C.
Take the tarts out of the fridge and precook for 15 to 20 min (with paper and weight).
Remove the weight and paper and continue to cook for 10 to 15 min (depending on mold size and dough thickness).
Unmold and let cool on rack.
For the tart toppings, prepare the mascarpone cream. Beat the mascarpone with the confectioner’s sugar until you have a smooth cream.
Add the vanilla seeds.
Whip the cold cream and fold it in gently.
Pipe the cream on top of the dough.
Top with blackberries in syrup and some fresh ones — add some syrup. Serve immediately
What is Amaranth flour /wink.gif’ class=’bbc_emoticon’ alt=’:)’ />
, the protein value is as beneficial as fish or poultry.<br />
Amaranth seeds are very small and are very difficult to grind into flour with conventional kitchen equipment. The flour is usually found in natural food stores. It will keep for up to a half year if it is tightly covered and stored in the refrigerator or freezer.</p>
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so yummy <img src=)
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