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Fruit tart with blueberries

1. CRUST

  • 300 g butter
  • 170 g powdered sugar
  • 60 g eggs
  • 50 g egg yolk
  • 150 g almond flour
  • 475 g wheat flour
  • 150 g potato starch

2. BAKED ALMOND CREAM

  • 188 g powdered sugar
  • 188 g butter
  • 188 g almond flour
  • 188 g eggs
  • 38 g wheat flour

ROSE JAM

  • 400 g rose jam

700 g fresh blueberries for decoration

3. PATISSIERE MASCARPONE

  • 400 g milk
  • 2 vanilla canes
  • 100 g sugar
  • 35 g corn starch
  • 80 g egg yolk
  • 40 g eggs
  • 6 pcs gelatine
  • 300 g whipped cream
  • 200 g mascarpone

EXOTIC CREAM

  • 250 g mango purée
  • 250 g passion fruit purée
  • 50 g sugar
  • 50 g lemon juice
  • 5 g agar
  • 2 g gelatine leaves

Fruit Tart With Blueberries

Preparation:

  1. Mix all the ingredients together, preferably in a food processor using a mixer, then roll out the pastry between silicone mats or parchment paper. Freeze the rolled-out pastry, then cut out circles and cover the sides of a pie tray. Bake in an oven until golden.
  2. Melt the butter and combine with the rest of the ingredients by stirring using a rod. Use the resulting mass to fill the baked crust uniformly. Then bake the cream at 170°C for approx. 12 minutes.
  3. Use the first six ingredients to make a pudding in a pot, keep stirring constantly so that it does not stick to the sides. Add mascarpone and mix. Soak the gelatine, then dissolve it and add to the mass, leave aside to cool. Combine the cooled-down mass with whipped cream.
  4. Soak the gelatine. Combine and boil all the ingredients, add gelatine and cool down. After it crystallises, mix until the resulting mass will be mayonnaise-like. Decorate with blueberries.