Description
An elegant French-style tart with a blueberry mousse dome, almond shortcrust, almond cream filling, blueberry gelée, and a shiny mirror glaze. A show-stopping dessert with balanced textures and vibrant flavors.
Ingredients
Scale
🔹 For the Mousse Dome (prepare 1 day before):
- 1.5g gelatin (powder or sheet)
- 60g whole milk
- 90g white chocolate
- 137g heavy cream (whipped and chilled)
- 2 vanilla beans (seeds scraped)
🔹 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 (approx. ¾ of a medium egg)
- Handful of blueberries
🔹 For the Blueberry Gelée:
- 220g blueberry purée
- 48g sugar
- 3g gelatin
🔹 For the Mirror Glaze:
- 35g water
- 55g sugar
- 12g glucose syrup
- 35g cream
- 50g white chocolate
- 3g gelatin
- 25g blueberry purée
Instructions
- Mousse Dome (Prepare 1 day before): Whip the heavy cream and refrigerate. Soak gelatin in cold water. Melt white chocolate gently. Heat milk with scraped vanilla seeds, then add softened gelatin to dissolve. Pour over melted chocolate and mix well. Fold in whipped cream. Pour into silicone dome molds and freeze overnight.
- Almond Shortcrust: Combine butter, flour, icing sugar, almond powder, and salt until mixture resembles sand. Add egg and form into a dough. Roll out to 2 mm thickness and chill. Line a tart ring and chill again. Blind bake at 160°C (320°F) for 15 minutes. Optionally brush with egg wash for shine.
- Almond Cream: Cream butter and icing sugar. Add ground almonds and egg, mixing until smooth. Spread into the cooled tart shell and press in blueberries. Bake at 160°C (320°F) for 10–15 minutes until set.
- Blueberry Gelée: Heat blueberry purée with sugar. Remove from heat and add softened gelatin. Stir to dissolve. Let cool slightly and pour over the baked almond layer. Refrigerate overnight to set.
- Mirror Glaze: Soak gelatin in cold water. Heat water, glucose syrup, and sugar to 103°C (217°F). Pour over chopped white chocolate and cream. Add softened gelatin and blueberry purée. Blend with immersion blender, avoiding bubbles. Let cool and use between 35–38°C (95–100°F).
- Assembly: Unmold frozen mousse domes and glaze them with the mirror glaze. Carefully place the glazed dome in the center of the tart. Decorate the edge with fresh blueberries. Refrigerate for 2–3 hours before serving to thaw and set.
Notes
For a cleaner glaze, strain after blending and avoid incorporating air. You can prepare each component in advance and assemble the day of serving.
- Prep Time: 2 hours (over 2 days)
- Cook Time: 40 minutes (various steps)
- Category: Dessert / Pâtisserie
- Method: No-bake + Baking + Freezing
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 85mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg