RECIPES
All recipesBlueberry tartlets
Par Bernard BESSE
FOR THIS RECIPE
- 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
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/ Pâte sablée
INGREDIENTS
- 120 g de beurre
- 235 g de farine
- 2 g de sel
- 90 g de sucre glace
- 30 g de poudre d’amandes
- 1 œuf
Le jour même
Sabler rapidement le beurre à température ambiante avec la farine, le sel, le sucre glace et la poudre d’amandes.
Ajouter l’œuf entier et mélanger délicatement du bout des doigts sans écraser le sablage.
Réserver au réfrigérateur.
3/ Shortbread dough
INGREDIENTS
- 120g butter
- 235g flour
- 2g salt
- 90g icing sugar
- 30g almond powder
- 1 egg
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.
4/ Almond cream
INGREDIENTS
- 100g butter
- 100g icing sugar
- 100g almond powder
- 2 eggs
Mix the butter at room temperature with a whip, adding the icing sugar, and incorporate the almond powder and finish with the eggs.
5/ Gelée de myrtilles
INGREDIENTS
- 150 g de purée de myrtilles
- 75 g d’eau
- 25 g de glucose
- 4 g de pectine NH
- 8 g de sucre
Chauffer à 40 °C la purée de myrtilles, l’eau et le glucose.
Incorporer le mélange pectine-sucre à la purée puis porter à ébullition pendant 2 minutes.
Réserver.
6/ 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)
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.
7/ Blueberry jelly
INGREDIENTS
- 150g blueberry purée
- 75g water
- 25g glucose
- 4g pectin NH
- 8g sugar
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.
8/ White chocolate icing
INGREDIENTS
- 150g white chocolate
- 75g grape seed oil
- SQ* of natural green chocolate
- SQ of grilled chopped almonds
- * Sufficient quantity
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.
9/ Dressing
INGREDIENTS
- 600g blueberries
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.
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