Blueberry tartlet made with
– sweet pastry,
– mint custard,
– wild blueberries
– and mint leaves.
Materials used
– Pastry bag
– 1cm plain pastry bag
– Téfal baking tray
Ingredients
Sweet pastry
✔140 g flour
✔100 g kneaded butter
✔50 g icing sugar
✔50 g almond powder
✔1 g fine salt
✔45 g egg yolks
Mint pastry cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔Mint leaves
Assembly
✔Wild blueberries
✔Mint leaves
The recipe
Sweet pastry
✔140 g flour
✔100 g kneaded butter
✔50 g icing sugar
✔50 g almond powder
✔1 g fine salt
✔45 g egg yolks
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper and place in the fridge for at least 30 minutes.
Cut the pastry into 8cm x 15cm rectangles.
Carefully place these rectangles on your rectangular moulds, folding the pastry gently so that it doesn’t crack. Place in the freezer for at least 30 minutes.
Bake in a hot oven at 200°C, then immediately lower the temperature to 175°C until they are nicely coloured. Leave to cool completely.
Carefully slide the cooled tartlet out of its holder and set aside to assemble.
Mint pastry cream
✔250g milk
✔3 egg yolks
✔35g sugar
✔25g flour
✔30g butter
✔Mint leaves
Heat the milk.
Add the mint leaves, cover and leave to infuse for at least 20 minutes. Remove the leaves and return the milk to the heat.
In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over this. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the butter cut into pieces and stir.
Pour into a bowl, filter and chill.
Remove the cooled crème pâtissière. Loosen it slightly with a spatula. Fill a piping bag fitted with a plain tip with the cream and poach it on the tartlets.
Garnish with wild blueberries.
I decorated it with fresh mint leaves. I served with a little whipped cream on top, but you could also sprinkle a little caster sugar on top.
