BLUEBERRY TARTLETS

PAR

BERNARD BESSE

Informations and materials

For 8 tartlets
Ø 8 cm
To start the day before

RECIPE STEPS

1. Blueberry compote

INGREDIENTS

450g blueberry purée
135g sugar
22g pectin NH
45g lemon juice

STEPS

To be prepared the previous day

Bring the blueberry purée to 50°C.

Incorporate the sugar and the pectin and bring to a boil during approximately 3 minutes.

Add the lemon juice and store away in a fresh place during at least 24 hours.

2. Shortbread dough

INGREDIENTS

120g butter
235g flour
2g salt
90g icing sugar
30g almond powder
1 egg

STEPS

On the following day

Give the butter a sandy texture at room temperature adding the flour, the salt, the icing sugar and the almond powder.

Add the whole egg and mix delicately with the tip of your fingers without squashing the sandy mixture.

Store away in the refrigerator.

3. Almond cream

INGREDIENTS

100g butter
100g icing sugar
100g almond powder
2 eggs

STEPS

Mix the butter at room temperature with a whip, adding the icing sugar, and incorporate the almond powder and finish with the eggs.

4. Vanilla cream

INGREDIENTS

210g milk
½ vanilla pod
85g sugar
1 egg yolk
7g gelatine (3 leaves)
45g cold water
210g white couverture chocolate
500g whipped cream (liquid cream 35 % fat)

STEPS

Bring the milk to a boil with the split half vanilla pod.

Pour some of the boiling milk over the previously mixed egg yolks and sugar.

Pour the mix back into the saucepan and bake to a syrupy texture* at 85°C.

Add the gelatine in the warm custard and pour the mix over the white chocolate, either chopped or in pieces.

Mix.

* Bake at low heat mixing all the time until the mix thickens. To check on the adequate cooking of the cream, dip the spatula inside it and trace a line with your finger. The cream is ready when the line stays clearly visible.

5. Blueberry jelly

INGREDIENTS

150g blueberry purée
75g water
25g glucose
4g pectin NH
8g sugar

STEPS

Bring the blueberry puree, the water and the glucose to 40°C.

Incorporate the pectin and sugar mix and bring to a boil during 2 minutes.

Store away.

6. White chocolate icing

INGREDIENTS

150g white chocolate
75g grape seed oil
SQ* of natural green chocolate
SQ of grilled chopped almonds
* Sufficient quantity

STEPS

Melt the white chocolate in a bain-marie with the grape seed oil and add the chocolate before mixing thoroughly with a hand mixer.

Add the almonds.

7. Dressing

INGREDIENTS

600g blueberries

STEPS

Spread the shortbread dough to a thickness of 8mm.

Using 8cm circles, cut away disks of dough and leave the dough inside.

Poach the almond cream on each shortbread and bake for 30 minutes at 160°C.

Once cooled, add the blueberry compote, which you will have previously mixed with a mixer to obtain a smooth compote, then add the vanilla cream.

Store away in the refrigerator for 1 hour.

Take off the circles of tartlets and soak them from the bottom to the rim in icing chocolate brought to 35°C.

To finish, lay the blueberries and spread with blueberry jelly at a heat of 40°C.

BLUEBERRY TARTLETS

Informations and materials

RECIPE STEPS

1. Blueberry compote

2. Shortbread dough

3. Almond cream

4. Vanilla cream

5. Blueberry jelly

6. White chocolate icing

7. Dressing

OTHER RECIPES

ECLIPSE

FIR HONEY AND ALMONDS GINGERBREAD

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