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This is a super tasty blueberry tart – if you have fresh blueberries then this would be the best tart ever. It look so pretty!
It starts with a tart shell, followed by almond cream. You then lay out a layer of blueberry confit. Finally, you place fresh blueberries and brush blueberry glaze.
▶Blueberry Tart◀
Quantity: 1 tart of 16cm diameter (2cm height)
⊙Tart Crust⊙
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
*To be honest, you will get more than 1 tart crust out of this quantity.
Please watch my detailed “how to make a tart shell” video. Link is here:
[ Ссылка ]
⊙Almond Cream⊙
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs (room temp) 25g
Rum 3g
① Beat the butter lightly.
② Sift in powdered sugar, almond powder and mix.
③ Add the eggs gradually and mix.
④ Finally, add in the rum and mix.
⑤ Rest in the fridge overnight.
⊙Blueberry Confit⊙
Blueberry Puree (if self-made, then just blend your blueberries with 10% sugar) 110g
Sugar 15g
Pectin NH 2g
Lemon juice 2g
① Mix sugar & pectin.
② Heat the blueberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat. Store in the fridge until use.
⊙Blueberry Glaze⊙
Absolu Cristal (Valhrona) 50g
Blueberry Puree 5g
⑤ Heat the absolut cristal in the microwave and mix in the blueberry puree.
⑥ Strain it if you wish.
⊙Assembly⊙
① Pipe the almond cream in the tart shell and bake for 13~14mins at 160℃.
② Pipe the blueberry confit and smooth it out flat.
③ Place fresh blueberries on top.
④ Pipe the glaze on the blueberry glaze.
How to store: This tart will be good in the fridge up to 2 days (although the tart crust will become soggy quickly)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
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