Blueberries and mascarpone cheese tart

Ingredients

Lemon short crust pastry

• 1 cup + 2.5 tbsp (150 g) pastry flour
• 2.5 tbsp (15 g) almond powder
• 6 tbsp (85 g) soft unsalted butter
• 1/2 (25 g) whole medium egg
• 1/3 cup (45 g) icing sugar
• A pinch of salt
• zest from 1 lemon (organic)

White chocolate and mascarpone cheese mousse

• 3 tbsp + 1 tsp (45 g) full fat milk
• 2.86 g gelatin, 200 bloom
• 2.5 oz (70 g) white chocolate, 33% cocoa solids, Opalys Valrhona
• 1/3 cup + 1 tsp (85 g) mascarpone cheese
• 6 tbsp (85 g) whipping cream

Blueberries confit

• 3/4 cup + 2 tbsp (210 g) blueberries flesh
• 3 tbsp + 2 tsp (53 g) superfine granulated sugar (I)
• 1 tbsp + 1 tsp (20 g) superfine granulated sugar (II)
• 2.5 g Nh pectin
• 1 tbsp (15 g) sifted fresh lemon juice

Lemon sponge

• 1 large (62 g) whole egg, room temperature
• 1 tbsp + 2 tsp (25 g) superfine granulated sugar
• 1 tbsp (15 g) honey
• 3 tbsp (20 g) almond powder
• 4 tbsp (30 g) pastry flour
• 1.7 g baking powder
• A pinch of salt
• 1 tbsp + 2 tsp (25 g) whipping cream
• 1.5 tbsp (20 g) unsalted butter
• Zest from 1/2 lemon (organic)

Extra

• Fresh blueberries
• Silver leaves

Instructions

Lemon short crust pastry

In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar, lemon zest and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Roll the dough gently until you have an even 2.5 mm thickness.

Refrigerate for 8 hours.

The day after, place a 18 cm tart ring on a perforated baking tray with perforated baking sheet.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.

Refrigerate for 2 hours, then freeze.
Then, heat fan oven at 320F - 160°C.
Bake the pastry ring for 12/13 minutes.
Remove the pastry ring from the oven, low the temperature at 302F - 150°C and prepare the sponge.

Lemon sponge

Melt the butter with honey until 104F - 40°C

Add the sugar, lemon zest and mix with a whisk.

Add the eggs and mix to combine.

Then, add the whipping cream and at the end, the sifted powders, in 2 batches.

Pour 160 g of the sponge inside the pre baked tart shell and bake for 13/15 minutes (302F - 150°C).

Out of the oven, let the shell cool down, remove the pastry ring and let the tart cool completely at room temperature.

Set aside to assemble.

White chocolate and mascarpone cheese mousse

Soak gelatin in cold water.

On a medium heat, heat the milk with mascarpone cheese until 130F - 55°C, mixing with a small whisk.

Out of the heat, add the gelatin and stir to combine.

Pour the mixture over the chopped chocolate and stir to combine with a rubber spatula.

Then pour into a jug and mix with a hand blender until smooth and silky.

Whip the cream and combine with the mascarpone and chocolate ganache.

Pour 220 g of the mousse inside the mould (Kit bubble crown by Silikomart - Ø 17,5 cm H 2,5 cm).

Refrigerate for about 3 hours, then, freeze.

Blueberries confit

In a small bowl, combine sugar (II) with pectine Nh.

Heat blueberries flesh with sugar (I) and lemon juice until 104F - 40°C, add sugar/pectine mixture and bring to a boil.

Continue boiling for about 2 minutes, stirring constantly.

Cover with cling film touching the surface and let cool at room temperature.

Refrigerate for almost 3 hours (I suggest to prepare the day before).

To assemble

Whit a small whisk, soften the blueberries confit and pour into a pastry bag.

Pipe 145 g of the confit on the top of the sponge and spread with a small spatula.

Refrigerate for about 10 minutes to set.

With a white velvet spray (Cocoa butter-based spray), spray the mousse and place it on the top of the tart.

Refrigerate for about 3 hours for the mousse to be thawed.

To serve

Fill the center of the mould with fresh blueberries.

Garnish with silver leaves to serve.