Chocolate and Cassis Tart

Place the dry ingredients and butter into a food mixer. Mix until a bread crumb texture is achieved.

Add the plant milk and bring the mix together to form a dough.

Wrap in cling film and rest in the fridge until needed.

Roll out between two pieces of silicone paper to 5mm thick

Cut out circles approximately 6cm in diameter and strips 2cm wide 27cm long and line the tarts.

Rest in the fridge or freezer for 20 min 

Bake in a pre-heated oven for 8 minutes at 160c.

Bring the sugar and water to the boil then add in the cassis puree

Mix the sugar and corn flour together

Bring the cassis puree mix to the boil and pour onto the sugar and cornflour. Pour back into the saucepan and cook out well

Add in the Mycryo butter and mix well, allow to cool to 35°c

Fold through the semi-whipped cream

Cut squares of silicon paper and squares of guitar sheet draw a circle on to the paper the same size as the tart
Pipe 5 bulbs of the cassis mousse on to the silicon paper and then place the guitar sheet on top and press down gently to form a flat top
freeze

Bring the cream and glucose to the boil

Pour over the chocolate and emulsify well

Allow the ganache to cool to 40c
Add in the soft butter and emulsify well

Blind bake the tart shells
Add 15g of a good blackcurrant conserve to the base of the tart shell
Pipe 40g of the dark chocolate ganache on top and allow to set
Place the ring of frozen Cassis mousse on top of the tart and allow to defrost