Blueberry tart made with
– a sweet pastry,
– an almond cream,
– a pastry cream,
– blueberry compote,
– fresh blueberries.
Material used
– Micro perforated baking mat
– Perforated silikomart tart mould
For 4 to 6 portions of blueberry tart
Sweet pastry
65 g butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together, keep the filmed pastry in a cool place for 1 hour and then roll it out between two sheets of baking paper. Line the tart tin. Place in the freezer for 10 minutes. Bake at 170°C for 10 minutes.
Almond cream
45g of butter
45g caster sugar
1 egg
45g almond powder
40 fresh blueberries
Mix the butter with the sugar. Add the almond powder and the egg. Pour into the bottom of the tart, spread the blueberries and bake for about 20 minutes. Leave to cool.
Pastry cream
100 g milk
1 vanilla pod or vanilla powder
1 egg yolk
10 g caster sugar
5 g cornflour
5 g flour
10g butter
Heat the milk and vanilla in a saucepan. In a bowl, mix the yolk, sugar, cornflour and flour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. Remove from the heat and add the butter. Strain and chill. When the cream has cooled, poach it in a thin layer on the tart and place in the fridge again.
Blueberry compote
225 g blueberries
80 g caster sugar
10 g lemon juice
2g NH pectin + 20g caster sugar
Heat the blueberries, 80g sugar and lemon juice in a saucepan over a low heat for about ten minutes. Add the pectin + 20g sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat and set aside in a cool place.
Assembly
Spread the compote over the custard. Place fresh blueberries and mint leaves on the compote. Sprinkle with a little powdered sugar at the last moment. Serve with whipped cream.
