Chocolate brownie and black currant tart

Add the flour, ground almonds, cocoa powder, confectioner’s sugar, butter, and salt to a bowl and mix quickly, without overworking the mixture. Add the egg and blend until the mixture is smooth and even. Spread the dough thinly between two sheets of baking paper and refrigerate for at least 1 hour.
Line the tart ring with the pastry and bake for about 10 minutes at 345°F (175°C). Meanwhile, prepare the brownie batter.

Melt the chocolate and butter in a bain-marie. Lightly whisk the egg and sugar together, and stir in the chocolate mixture. Stir in the flour and salt. Fill the still-warm tart base with brownie batter and continue baking for another 15 minutes.

In a small saucepan, bring the blackcurrant purée, cream, butter, and glucose syrup to the boil. In another saucepan, gently melt the sugar until golden and immediately remove from the heat. Gradually pour out the hot blackcurrant mixture while whisking vigorously. Transfer the caramel to a bowl and leave to cool. Pour the caramel onto the brownie inside the tart case and refrigerate for at least 2 hours.

Melt the chocolate in a bain-marie. Bring the blackcurrant purée, cream, and lemon juice to the boil in a small saucepan and pour over the chocolate, emulsifying with a spatula. Continue emulsifying until the ganache is glossy. Finish the emulsion with a hand blender. Pour the ganache over the caramel and refrigerate for a minimum of 2 hours.

Temper the KOMUNTU 80% chocolate. For tempering, melt the chocolate in a bain-marie. Mix and check the temperature egularly. Remove the bowl from the bain-marie when the chocolate reaches a temperature of 120/130°F (50/55°C). Place the bowl of chocolate into a cold water bath. Mix and bring the chocolate down to a temperature of about 95°F (35°C). Remove the chocolate from the cold water bath and continue mixing to bring the chocolate to a temperature of 82/84°F (28/29°C). Place the chocolate bowl into the bainmarie, but not for too long to avoid overheating it. Bring the chocolate to a temperature of 88/90°F (31/32°C), then pour the chocolate into a piping bag. Pipe out delicate, wavy lines of chocolate onto a guitar sheet to form tree branches. Refrigerate the chocolate twigs until they have set.