TARTE CASSIS FROMAGE BLANC – by Dimitri Fayard

Preparation

1. SABLE DOUGH

   1. Place ail dry ingredients in a food processor and blend.
   2. Add the butter in pieces and blend slightly.
   3. Add the whole eggs, egg yolks, and vanilla paste.
   4. Blend until you obtain a smooth texture.
   5. Roll to 4 mm thickness and refrigerate.

2. CASSIS COMPOTE

   1. Simmer the blackcurrants and sugar.
   2. Combine the cornstarch and water, then add it to the blackcurrant and sugar mix.
   3. Bring to a boil.
   4. Reserve in the refrigerator.

3. FROMAGE BLANC FILLING

   1. Place the fromage blanc and mascarpone in a tall container.
   2. Using an immersion blender, slowly incorporate the rest of the ingredients.
   3. Reserve in the refrigerator.

4. HAZELNUT DACQUOISE

   1. Whisk the egg whites with the sugar.
   2. Add the sifted dry ingredients and the food coloring.
   3. Pipe onto the finished tarts.

5. ASSEMBLY PROCEDURE

   1. Butter three 18 cm x 3.5 cm rings with softened butter.
   Sprinkle raw sugar over the buttered rings to create an even layer.
   2. Cut strips of the shortcrust dough, 3.5 cm in height, and line the rings.
   Cut out 3 circles of 16 cm and place them inside the 18 cm rings.
   Press evenly to seal the dough a round the edges.
   3. Fill the tart shells with baking beans and pre-bake at 170°C (338° F) for 15 to 20 minutes.
   4. Once cooled, remove the baking beans. Fill 3/4 of the tart with the fromage blanc mixture and bake at 160°C (320° F) for 20 to 25 minutes. Let cool and reserve.
   5. Once the tarts are cold, add the blackcurrant compote on top of the fromage blanc filling. Pipe the hazelnut dacquoise on top of the tarts.
   Sprinkle with crushed hazelnuts and powdered sugar.
   6. Bake at 180°C (360° F) for 10 to 12 minutes.