Tarte Myrtille Vanille Amande – Dodofairy: A Gourmet Guide for Home Bakers

Tarte Myrtille Vanille Amande is a showstopping French dessert that combines the rich nuttiness of pâte sablée, the fruity tang of myrtilles (blueberries), and the smooth elegance of vanilla mousse. This refined pastry recipe from the Dodofairy blog brings together multiple techniques and textures into one harmonious and delicious creation.

This guide breaks down the recipe and steps so you can recreate this gourmet experience in your own kitchen. It’s perfect for celebrations, afternoon tea, or any time you want to impress with a pâtisserie-style tart.

Before we dive in, it’s worth exploring the history of French fruit tarts to understand how desserts like this have evolved into their modern, artistic forms. The Dodofairy version of this tart is especially striking because of its multi-layered approach, using not only traditional baking methods but also modern presentation elements such as a silicone mousse dome and glossy glaze.

One of the highlights of this tart is the stunning mirror glaze. To avoid common mistakes like air bubbles and dull finishes, take a moment to read this expert guide on how to perfect mirror glaze. Pairing technique with patience is key to mastering the aesthetic of this dessert.

What is Tarte Myrtille Vanille Amande?

• A delicate French tart made with:
  • Pâte sablée amande (almond shortcrust)
  • Crème d’amande with fresh myrtilles
  • Blueberry gelée
  • Mousse vanille in a dome shape
  • Mirror glaze made from purée de myrtille
• Developed by French pastry blogger Dodofairy
• Uses professional baking tools such as the Silikomart Ring Kit

Why This Tart Stands Out

• Multi-textured: crisp crust, creamy center, glossy top
• Rich in flavor layering – vanilla, almond, and blueberry
• Visually stunning centerpiece dessert
• Great project for advanced home bakers

Ingredients Breakdown

Here’s everything you need for this multi-layered dessert.

Key Components

• Pâte sablée amande
• Crème d’amande with myrtilles
• Gelée de myrtille
• Mousse vanille
• Blueberry mirror glaze
• Fresh blueberries for decoration

Detailed Ingredient List

For the mousse dome (prepare one day before):

• 1.5g gélatine
• 60g whole milk
• 90g white chocolate
• 137g heavy cream
• 2 vanilla beans

For the almond shortcrust:

• 130g softened butter
• 260g flour
• 90g icing sugar
• 30g ground almonds
• 2g salt
• 1 egg

For the almond cream:

• 35g butter
• 35g icing sugar
• 35g ground almonds
• 35g egg
• Handful of blueberries

For the blueberry gelée:

• 220g blueberry purée
• 48g sugar
• 3g gélatine

For the mirror glaze:

• 35g water
• 55g sugar
• 12g glucose syrup
• 35g cream
• 50g white chocolate
• 3g gélatine
• 25g blueberry purée

Step-by-Step Recipe Instructions

Preparing the Vanilla Mousse Dome (J-1)

• Whip the cream and refrigerate.
• Hydrate gélatine in cold water.
• Melt white chocolate.
• Heat milk, dissolve gélatine, then mix with chocolate and vanilla seeds.
• Fold in the whipped cream.
• Pour into dome molds and freeze overnight.

Making the Almond Shortcrust

• Mix butter, flour, icing sugar, almond powder, and salt until sandy.
• Add egg and mix until dough forms.
• Roll to 2mm thickness and chill.
• Line tart ring, trim edges, and chill again.
• Blind bake at 160°C for 15 minutes.
• Brush with egg wash for a glossy finish.

Baking the Almond Cream Layer

• Cream butter and sugar, then add almonds and egg.
• Pour into baked shell and top with blueberries.
• Bake at 160°C for 10–15 minutes.

Creating the Blueberry Gelée

• Heat blueberry purée with sugar.
• Add hydrated gélatine off heat.
• Let cool and pour into tart shell.
• Refrigerate overnight.

Making the Mirror Glaze

• Soak gélatine.
• Combine water, glucose, sugar and heat to 103°C.
• Pour over chocolate and cream. Add gélatine and blueberry purée.
• Blend carefully to avoid bubbles.
• Use glaze at 35–38°C.

Assembling the Tart

• Remove dome from freezer.
• Glaze and place on chilled tart.
• Decorate with whole blueberries around the edge.
• Let sit in fridge for 2–3 hours before serving.

Expert Tips for Perfect Execution

• Use a thermometer to get the glaze temperature just right.
• Avoid overmixing the glaze to prevent bubbles.
• Chill components thoroughly before assembling.
• Freeze mousse overnight for clean unmolding.

FAQ

Can I make this tart without gélatine?
Yes, but the texture of the mousse and glaze will be compromised. Consider using agar-agar as a substitute, though it behaves differently.

What’s the best way to store the tart?
Store in the fridge in an airtight container. It’s best eaten within 24–48 hours.

Can I substitute other berries?
Absolutely. Raspberries or blackberries work well. Just adjust the sugar based on their tartness.

What kind of white chocolate should I use?
Use high-quality couverture white chocolate with at least 30% cocoa butter for smooth melting and texture.

Variations & Customizations

• Seasonal Fruit Twist: Use raspberries, strawberries, or even lemon curd.
• Vegan Version: Replace cream with coconut cream and use agar-agar.
• Simplified Home Version:
  • Skip mousse dome and glaze.
  • Add a layer of whipped cream and fresh berries on top.

Conclusion & Serving Suggestions

Tarte Myrtille Vanille Amande is more than a dessert—it’s a journey through textures, flavors, and the joy of creation. While it does require precision, the result is worth the effort. Serve it as the grand finale of a special meal, paired with Earl Grey tea or sparkling wine. Once you’ve mastered this, your dessert game will never be the same.

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