Blueberry tartlet made with
– sweet pastry,
– pastry cream,
– blueberry compote,
– blueberries,
– mascarpone whipped cream.
Materials used
– Micro-perforated silicone baking mat
– Silikomart rectangular tart ring kit
– Micro-perforated strip
– Pastry bag
Ingredients
Pastry cream
✔130g milk
✔1 yolk
✔15g sugar
✔8g cornflour
✔1 capful rum
Blueberry compote
✔75g blueberries
✔15g sugar
✔1g pectin NH
Sweet dough
✔35 g soft butter
✔65 g flour
✔22g sugar
✔1 pinch salt
✔1 egg yolk
✔Fresh mint leaves
✔Wild blueberries
Mascarpone whipped cream
✔50 g liquid cream
✔50 g mascarpone cheese
✔10g sugar
The recipe
For 3 tarts
Pastry cream
✔130g milk
✔1 yolk
✔15g sugar
✔8g cornflour
✔1 capful rum
Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the yolks. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.
Sweet dough
✔35 g soft butter
✔65 g flour
✔22g sugar
✔1 pinch salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then chill in the fridge for at least 30 minutes. Press the dough into individual rectangular ring tart molds (optional, I’ve added micro-perforated strips). Place on a baking sheet fitted with a microperforated mat. Place in the freezer for at least 15 minutes. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.
Blueberry Compote
✔75g blueberries
✔15g sweetener
✔1g NH pectin
Place the blueberries in a saucepan and heat over low heat, stirring regularly, for about 5 minutes. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.
Assembly
Remove the crème pâtissière from the fridge. Loosen a little and spread inside the tartlets. Spread the blueberry compote over the top.
Mascarpone whipped cream
✔50 g liquid cream
✔50 g mascarpone cheese
✔10g sugar
Whip crème fraîche liquide 30% MG minimum with mascarpone and powdered sugar using an electric mixer. Poach the whipped cream onto the tartlet.
