This delicious tart has become my favourite.

It has a layer of Pistachio almond paste, fruity blackberry ganache and plenty of rich liquorice flavour. 3 things I love!

If you have been looking for a dessert for a night with the neighbours, friends or when the in-laws stop by – look no further! I have found a dessert that tastes and looks amazing and you don’t have to be a candidate for the great British Bake-off to create it. It sounds almost too good to be true…!

Enjoy it!

Råstoff Pure Liquorice tart

Shortcrust pastry

Shortcrust pastry
150 g flour
75 g soft butter
50 g icing sugar
1 large egg
1 tsp. Vanilla paste

Mix all the ingredients by hand, and put the pastry in an airtight bag and leave in the fridge for at least 30 minutes.

Roll out the pastry relatively thin (use a bit of flour Press the pastry in to the bottom of the tart form and then re-roll the pastry and measure how long and high the edge is and cut a strip to match. Press the pastry against the sides and carefully cut the excess of, so you get a sharp edge.

Pistachio almond paste

12 g unsalted pistachio nuts
25 g marzipan
15 g cane sugar
10 g soft butter
½ egg
Zest and juice from 1 organic lemon

Finely chop the pistachios. Put the chopped pistachios, marzipan, cane sugar, soft butter, egg, the zest and juice of the lemon in to a bowl and whip thoroughly. Prick tiny holes in the pastry bottom and pour in the pistachio almond paste in an even layer. Bake the tart at 175 degrees Celsius for approx. 15-20 min.

Remove the tart from the oven and let it cool on a tray.

Råstoff liquorice jelly

1 dl. Råstoff Pure Liquorice
1 gelatine leaf

Put the gelatine leaf in to cold water to soften. Put the Råstoff pure liquorice in to a pan and warm until boiling. Then add the gelatine to the liquorice and carefully add to your tart. Then put the tart in the fridge.

Blackberry ganache

50 g white chocolate
25 g blackberry puree (seedless)
5 g glucose syrup
Zest and juice of 1 lemon

Add the blackberries, lemon juice and zest to a pan and boil the berries. Once boiled put in to a sieve to remove the seeds, leaving only the puree and juice.

Add the chocolate to a bowl. Warm the puree and glucose syrup to just below boiling and then pour it over the chocolate, mix until shiny and smooth. Pour it over the liquorice jelly and make sure it goes right to the edge. Finish by removing  air bubbles with a needle. Put the tart in the fridge.

White chocolate feathers

100 g callebaut white chocolate

Temper the white chocolate to 29 degrees, either using a microwave or a bain marie. The take a knife and dip in to the chocolate. Wipe the chocolate of one side of the knife and the put the knife on to a piece of baking plastic with the chocolate side down, lift the knife slightly and pull towards yourself to create the stem. Then put away to cool. Once they have set, heat a knife and carefully make the lines in the feather. Now they are ready for decorating. I used sorrel and edible leaf gold.

The blog post was made in collaboration with Isabell Hyltoft.