-
1
1. Preheat oven to 340. Sift together rice flour, almond flour, and confectioner's sugar. Place into a large bowl. Make a well in the center. Froth egg whites with a whisk and place in the center of the well.
-
2
Heat a small pan over high heat. Add butter and turn into beurre noisette. Allow the butter to melt and come to a boil. Constantly move the pan around until the milk solids have turned a golden brown color. Remove from heat and cool slightly before adding to the center of the well. Add vanilla extract and lemon zest. Whisk dough together to form a smooth paste.
-
3
Butter a rectangular or boat shaped tartlet mold (I used a round one, so whatever you have around the house is fine.) Place on a baking sheet. Fill tart molds about 3/4 of the way full, using a portion scoop or a tablespoon.
-
4
Place in oven and bake for 15 to 20 minutes or until the paste has set. Remove from mold and let cool on a wire rack.
-
5
Once financiers have cooled, place jam (recipe to follow) in a piping bag using the smallest tip. Place tip into bottom of financier and pipe a small amount of jam into each cake, about 1/2 teaspoon. Garnish cakes with confectioner's sugar. Cakes are best eaten the day of.
-
6
Place all ingredients in a small saucepan and cook over low heat for 20 to 25 minutes or until the blackberries have softened and the juice has thickened.
-
7
Remove thyme sprigs and place the jam in a food processor or blend with an immersion blender until smooth. Place in the refrigerator and cool until ready to use.
