Blueberry tartlet
Recipe by Jurgen Koens - Pastryclub
Ingredients
Sponge
300 g egg white
2 g salt
15 g lemon juice
500 g sugar
200 g egg yolk
460 g flour
25 g custard powder
55 g olive oil
Blueberry yoghurt mousse
900 g Prestige blueberries
3650 g sugar
20 g gelatine + 100 g cold water
750 g whipped cream
250 g yoghurt
Blueberry mirror glaze
500 g natural mirror glaze
45 g blueberry puree
Sablé dough for tartlet (ø 8 cm)
250 g butter, room temperature
125 g sugar
100 g almond flour
5 g lemon zest
1 g salt
375 g flour, sifted
25 g egg
Vanilla crémeux
17 g gelatin powder or 10 sheets
400 g sugar
600 g eggs
480 g egg yolks
600 g milk
1 vanilla pod
560 g butter
Preparation
Sponge
Beat the egg white, salt and lemon juice until light and fluffy.
Add the sugar in three parts.
Whisk gently for a few minutes at setting 1.
Whisk the yolks loosely, not until fluffy.
Sieve the flour and custard powder.
Mix the yolk with the egg white and fold in the flour-custard mix.
Finally, add the oil.
Pour into 60 x 40 cm tins to 1 cm depth. Bake for about 8 to 12 minutes at 200˚C.
Cool on a wire rack.
Cut out slightly smaller circles than the desired bombe shape.
Blueberry yoghurt mousse
Heat the berries with the sugar and blend until smooth.
Dissolve the soaked gelatine in this.
Whip the cream to soft peaks and mix with the yoghurt.
When the puree mixture has cooled down to 25˚C, stir through the whipped cream.
Fill bombe moulds three-quarters full with mousse, close with a cut-out circle of sponge and freeze.
Blueberry mirror glaze
Warm the mirror glaze and blackberry puree to 35°C.
Blend/mix until smooth and dip the frozen bombes into this, giving them a thin layer.
Place directly on a sheet and freeze.
Sablé dough for tartlet (ø 8 cm)
Stir the butter, sugar, almond flour, zest and salt into a creamy mixture.
Add the egg and flour and mix briefly into a smooth dough.
Wrap the dough in cling film and leave to rest in the refrigerator for at least 4 hours.
Roll out the dough between two baking sheets.
Cut out circles larger than your tartlet ring (ø 8 cm) and line the ring with dough.
Lay a sheet of baking paper on the dough and fill it with dry rice. Bake the rings blind for 16 minutes in a 170˚C oven.
Remove the rice and take the tartlets out of the rings while warm. Cool on a wire rack.
Vanilla crémeux
Soak the gelatin in cold water.
Mix the sugar, eggs, yolks, milk and vanilla seeds.
Heat to 84°C while stirring until the mixture thickens. Remove from the heat and allow to cool to 35°C.
Blend the butter through the mixture using a hand blender.
Pipe this into the tartlets and set aside to stiffen.
Decoration
Place the bombe on the tartlet.
Finish with blueberries and dots of meringue.
