Raspberry & Blueberry Tartlets

Raspberry & Blueberry Tartlets

Whether you prefer blueberries or raspberries, these tartlets combine almond sweet shortcrust pastry, almond cream packed with berries, raspberry confit, and a whipped vanilla ganache topped with fresh fruit.

Yield: 6 tartlets (8.5 cm / 3.3 inches diameter)

Almond Sweet Shortcrust Pastry (Pâte Sablée)

 * 260g All-purpose flour

 * 90g Powdered sugar

 * 30g Almond flour

 * 110g Softened butter

 * 1 Medium egg

Almond Cream

 * 40g Softened butter

 * 40g Powdered sugar

 * 40g Almond flour

 * 40g Egg (approx. 1 small/medium egg)

 * Fresh raspberries and blueberries

Instructions: Mix all ingredients together until smooth. Pipe into pre-baked and egg-washed tart shells. Press fresh blueberries and raspberries into the cream. Bake at 160°C (320°F) for about 15 minutes.

Raspberry Confit

 * 300g Raspberries

 * 30g Sugar

 * 3g Pectin NH

Instructions: Cook the raspberries for a few minutes over medium heat. Mix the sugar and pectin NH together, then whisk into the warm raspberries. Bring to a boil for 2 minutes. Pour evenly over the baked almond cream layer in the tart shells.

Whipped Vanilla Ganache

 * 204g Heavy whipping cream (35% fat), divided

 * 100g White chocolate

 * 8g Acacia honey

 * 1g Gelatin (powder or sheet)

 * 1g Vanilla caviar or bean paste

Instructions:

 * Bloom the gelatin in cold water.

 * Heat 54g of the heavy cream with the honey.

 * Melt the white chocolate, then combine it with the hot cream mixture, vanilla, and bloomed gelatin until smooth.

 * Stir in the remaining 150g of cold heavy cream.

 * Cover with plastic wrap touching the surface (film contact) and refrigerate overnight.

 * The next day, whip the ganache until soft peaks form, pipe onto the tartlets (using a French star nozzle/PF16), and decorate with fresh raspberries and blueberries.