Blueberry and Pasion Fruit Tarts
I've told you the one about “the pastry chefs' secret cream” enough times, so I won't say it again today. But that's what I used in this tart recipe… a blueberry namelaka and a passion fruit insert. Besides looking amazing, this flavor combination is incredibly good! You absolutely have to try them.
Recipe for 12 tarts:
For the Pâte Sablée (that is, the tart base… I wanted to be fancy):
250 g Flour
20 g Cornstarch
85 g Powdered Sugar
20 g Almond Flour
Mix the dry ingredients in the bowl of a stand mixer.
130 g Butter
Grate the cold butter on the largest side of the grater, over the dry ingredients, and mix with the paddle attachment until you get a mixture that looks like wet sand.
1 pc Egg
Add a slightly beaten egg and mix a little more, just until the dough "comes together." Shape it into a disc, wrap it in plastic wrap, and place it in the fridge for a few hours.
For the Blueberry Namelaka:
5 g Gelatin
25 g Cold Water
Hydrate the gelatin granules in cold water. If you’re using sheet gelatin, you’ll still need 5 g.
200 g Blueberry Purée (I use the one from Boiron or La Fruitière)
Heat the fruit purée to boiling point, then dissolve the hydrated gelatin in it.
370 g White Chocolate
Melt the chocolate and pour the fruit purée over it. Stir with a whisk to combine, then fully blend using an immersion blender.
400 g Whipping Cream
Add the cold cream and blend again with the immersion blender. Pour the mixture into a container, cover with plastic wrap, and refrigerate for at least 6 hours.
For the Passion Fruit Curd:
105 g Passion Fruit Purée
42 g Mango Purée
1 pc Egg
3 pcs Egg Yolk
50 g Sugar
Whisk the egg, yolks, and sugar, then add the warmed purées. Cook the mixture over a double boiler and stir with a spatula until it thickens.
1/2 Sheet Gelatin
64 g Butter
Add the gelatin (hydrated in cold water) and stir until dissolved, then add the butter and stir again until fully incorporated. Place in a clean bowl, cover with plastic wrap, and chill.
When the tart dough is chilled, roll it into a thin sheet of 2 mm and return it to the fridge. Cut strips as wide as the tart rings you’re using and long enough to cover the inside of a ring, plus rounds the size of the rings you’re using. Assemble the tarts, then chill them again for about 1 hour.
Bake the tarts at 140°C with fan, for 15 minutes, then let them cool and brush them with a thin layer of egg yolk mixed with whipping cream, 1:1. Bake them for another 13 minutes at the same temperature and they’re done.
If you don’t feel like going through all that… stuff, you can bake them for 25 minutes at 140°C with fan and that’s it.
Once the tarts have cooled and the creams have set, fill each tart halfway with the passion fruit insert, add a few fresh blueberries inside, then make a simple swirl of blueberry namelaka.
The final step is a simple decoration: a single blueberry placed on top.
