Blueberry Stone Tartlets - 2 Variants

Day 1

Matcha-lime layer

1. Preheat the oven to 170°C top/bottom heat. Line a 23×23 cm square pan or a 24 cm springform with parchment paper.
2. Melt the butter. In a bowl combine icing sugar, flour, baking soda and matcha. Add the ground almonds and lime. Just stir the egg whites with a fork, add to the dry ingredients and stir. Finally fold in the melted butter with a rubber spatula. Place the dough in the mold (about 1/2 cm thick) and bake 15-20 minutes. Let cool and cut out eight 5 cm circles.

Banana-ginger-hibiscus insert 3. Soak the gelatine in ice-cold water. Bring the milk and sugar with hibiscus to a boil, remove from heat and leave at least 10 minutes, then strain. It should now be at least 35 g. Mix the pureed banana with grated ginger and lime juice. Combine the fruit mix with the hibiscus sauce. Whip the cream until creamy and mix in. 4. Fill the silicone mold with the cream to 1 cm below the rim and place a circle of the cut-out sponge (a little cream remains). Cover everything with cling film and freeze overnight.

Day 2

Blueberry mousse 5. Soak the gelatine in ice-cold water. Heat the fruit purees in a small saucepan. In a separate bowl whisk the egg yolk and sugar. Stir the hot fruit puree into the yolk mass. Return to the pot and heat to 80°C over gentle heat, stirring constantly. Remove from heat and stir in the drained gelatine. Let the mass cool to 25°C, then fold into the cream. 6. Fill the mousse into the "stone" molds, only about 2/3 full. Then remove the frozen banana inserts from the tray and press into the blueberry mousse. The matcha surface should finish flush. Freeze everything covered with film overnight.

Mirror glaze (enough for 8 tartlets; the preparation is skipped if using Velvet Spray) 7. Soak the gelatine in ice-cold water. Bring the glucose syrup, water and sugar to a boil in a pot (about 100°C). Remove from the plate and add, stirring, the sweetened condensed milk, then let the gelatine dissolve in it and immediately add the white couverture. Wait a minute, then stir again until no lumps of couverture remain. Now stir in the food coloring. Blend the glaze with a hand blender and pour it through a sieve to remove the last lumps and bubbles. Keep well covered overnight.

Day 3

Chocolate-almond crumble "Sand" (stored in a well-sealed jar; can be made the day before) 8. Mix the dry ingredients in a large bowl, add the diced butter and rub all ingredients with your hands or the dough hook of the mixer until a crumble forms. Put the crumble in the fridge for half an hour. Preheat the oven to 170°C top/bottom heat. After chilling, spread on a sheet of baking paper and bake about 10-15 minutes, then let cool.

Finishing 9. For the grey tartlets, prepare black and white velvet spray according to the instructions (heated and shaken). Remove the frozen tarts from the mold and place on a foil-lined tray. First spray with black spray, then lightly with white spray from a distance. To serve, scatter the chocolate-almond sand on the plates and place a tart on each. Garnish with edible gold, blueberries, flowers and mint leaves or as desired. 10. For the purple tartlets, heat the mirror glaze in the microwave or a water bath until liquid again, then let cool to about 32°C. Place the frozen tarts on a rack over a dish to catch excess glaze. Evenly pour the warm glaze over the icy tarts. Put a pea-sized amount of liquid white food coloring on a plate, lightly moisten a toothbrush and spatter the glazed pastries with the white paint by running your finger over the brush (wear gloves). To serve, scatter the chocolate-almond sand on the plates and lightly sift with matcha tea powder. Place a purple tart and decorate with blueberries or as desired.