For 6 tartlets
SWEET PASTRY :
125 g butter
1 pinch of salt
70 g icing sugar
30 g crushed almonds
250 g flour
Remove the butter from the fridge and work it at room temperature using a spatula. Add the salt, icing sugar, crushed almonds and flour to this mixture. Shape into a flattened ball and leave to chill for half an hour.
Preheat the oven to 170° C (gas mark 6)
Push the pastry into small tart rings. Cook without the filling for 7 min.
BLACKCURRANT CHANTILLY :
Whip together the cream, mascarpone and sugar to form the chantilly before carefully adding the blackcurrant puree.
Place the chantilly in a piping bag with flutef nozzle. Turn out the tarts from the rings. Decorate with the blackcurrant chantilly and add the small macaroons.
Draw circles of chantilly on the top.
Decorate with a few fresh fruits such as blueberries or blackberries.