Blueberry Tartlets
Domed blueberry mousse tartlets: a frozen blueberry compote insert set over a lemony yogurt cream on an almond sponge base, finished with a homemade fruit glaze. Adapted from a German blog.
Ingredients
| 100 g | blueberries (frozen or fresh) | |
| 30 g | blueberry or forest-fruit jam | |
| 1 1/2 sheets | white gelatine sheets | |
| 1 | egg white | |
| 20 g | sugar | |
| 30 g | ground almonds | |
| 20 g | icing sugar | |
| 1 | egg | |
| 1 | egg yolk | |
| 35 g | flour | |
| 10 g | melted butter | |
| 150 g | natural yogurt 3.8% | |
| 50 g | icing sugar | |
| 2-3 tbsp | 30–45 ml | lemon juice |
| 120 g | whipped cream | |
| 1 1/2 sheets | white gelatine sheets |
Instructions
First prepare the blueberry compote.
- Soak the gelatine in ice-cold water for 5 minutes. Cook the blueberries and jam in a saucepan. Remove from the heat and stir in the gelatine.
- Fill this compote into the silicone mould. (I made a little more.) Then freeze the mould for about 3-4 hours.
Almond sponge:
- Heat the oven to 180°C. Whip the single egg white with 20 g sugar and set aside. Put the almonds and icing sugar in a bowl and mix well with the blender together with the egg yolk and the whole egg. Then fold in the egg whites, the flour and the liquid butter. Spread the dough with a palette knife, not too thin, onto a sheet of baking paper and bake for about 8 to 10 minutes.
- After baking, turn out hot onto another sheet of baking paper and peel off the back paper. Leave to cool.
- Then cut out 6 circles with a biscuit cutter or glass that have roughly the same diameter as the large hemisphere mould. By the way, if you don't bite them in between, you can make a very good cake pop from the biscuit base.
Yogurt mass:
- Soak the gelatine in ice-cold water for 5 minutes. Mix the yogurt, icing sugar and lemon juice. Dissolve the gelatine in a small saucepan. Smooth it out with a tablespoon of the yogurt cream and then add it to the rest of the yogurt mixture. Stir well. Then carefully fold in the whipped cream.
- Now fill this yogurt cream into the silicone hemisphere mould. Please only to about one centimetre below the rim!
- There, carefully push in the frozen blueberry compote. Not too deep, otherwise you will see it later from the outside! Now spread the prepared biscuit circles with a little jam, place them on the cream and press gently.
- Cover with film and freeze, ideally overnight, or as long as necessary.
- Once the tartlets are frozen, they can easily be released from the silicone moulds.
Theoretically you can now serve them (after thawing, of course). But I covered them (still frozen) with a homemade fruit glaze, which gives them shine and durability. The recipe can be found here: click.
It appeals to me, not only visually. Because the taste is wonderfully lemony. I also coloured the garnish a little, so the blueberries shine beautifully.