Blue Berry Tart - Puratos

Ingredients

Working Method

Tart Base

Add the soft butter, salt, and icing sugar until combined well.
Add almond flour, and mix well, followed by eggs.
Lastly, add in all-purpose flour and mix well.
Keep the tart dough in the chiller and rest for 2 hours.
Flatten the tart dough using a rolling pin or sheeter until 3mm thick.
Cut strips and round sizes that fit into the tart ring.
Bake it at 160°C-180°C for 10-15 minutes.

Golden Cake Base

Mix all the ingredients together for 1-2 minutes until homogeneous.
Spread the cake batter on a tray lined with parchment paper.
Bake at 180°C for 15-20 minutes depends on size.

Strawberry Filling

Fill 70gm of Topfil Strawberry into each tart.

Butterfly Pea Sea Salt Cream

Heat up whipping cream (1) to 70°C; pour into Belcolade Selection Blanc CT and mix well using hand blender, followed by butterfly pea powder, sea salt and melted gelatine mass.
Add cold whipping cream (2) into the mixture and mix well.
Keep in the chiller overnight.
The next day, whip the mixture until stiff peak, use #235 nozzle, pipe on top the tart, and decorate it as desired.

About this recipe

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