Blueberry tartlet made with
– sweet pastry,
– pastry cream,
– blueberry compote,
– a vanilla dome,
– wild blueberries.
Material used
– Silikomart 70mm perforated tart moulds
– Micro-perforated baking mat
– Silikomart pomponette mold
Ingredients
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk
Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1.5g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min
Pastry cream
✔125g milk
✔30g caster sugar
✔12g cornflour
✔2 eggs yolk
✔1 capful rum
Blueberry compote
✔150g blueberries
✔25g sugar
✔2g NH pectin
Montage
✔Wild blueberries
✔Mint leaves
✔Edible gold leaf
La recette
Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1.5g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min
Soften the gelatine in a bowl of cold water. In a saucepan, heat the cream and vanilla. Remove from heat and add the gelatine and melted white chocolate. Mix well. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart pomponette mold. Freeze for 2 to 3 hours.
Pastry cream
✔125g milk
✔30g caster sugar
✔12g cornflour
✔2 eggs yolk
✔1 capful rum
Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the capful of rum. Mix well. Pour into a bowl, strain and chill.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk
Mix all ingredients. Roll out the dough thinly between 2 sheets of parchment paper and chill in the fridge for 30 mins. Line the circles and freeze for 10 minutes. Preheat oven to 170°C. Bake for about ten minutes, then brush with egg yolk. Continue baking for a few minutes. Leave to cool.
Blueberry compote
✔150g blueberries
✔25g sugar
✔2g NH pectin
Place the blueberries in a saucepan and heat over low heat, stirring regularly, for around 5 minutes. Turn up 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 it a little and spread it inside the tartlets. Spread the blueberry compote on top.
Place the vanilla dome in the middle, then add the wild blueberries around it.
I then decorated with mint leaves and a small sheet of edible gold.
