Violet and blueberry tartlets … a simple but tasty recipe.
Perfect for a delicious snack or an original dessert.
Michalak’s pate sucrée is always wonderfully greedy, also yellow colored and lemon flavored.
Almonds and fresh blueberries filling … .and then a delicious and gorgeous violets namelaka.
I decorated Violet and blueberries tartlets with fresh blueberries and lots of colorful flowers … … spring has arrived.
Violet and blueberry tartlets
Yield:
8
Ingredients
Pate sucrée
- 1 1/3 cups (170 g) pastry flour
- 4 tbsp (18 g) potato starch
- 2/3 cup less 1 tsp (80 g) icing sugar
- ½ cup + 1 tsp (117 g) soft unsalted butter
- 1/3 cup (32 g) almond meal
- a generous pinch of salt
- 1 small (45 g) whole egg
- zest from 1 lemon
- a pinch yellow food color
Almond, blueberries and lemon filling
- 2.5 tbsp (35 g) soft unsalted butter
- 2 tbsp + 1 tsp (35 g) superfine granulated sugar
- 1/3 cup (35 g) almond meal
- 1 extra small (35 g) whole egg
- 1 tbsp (7 g) pastry flour
- zest from 1 lemon
- fresh blueberries, halved
White chocolate and violet namelaka
- 4 oz (110.5 g) white chocolate, chopped or melted
- 4 tbsp + 1 tsp (65 g) whole fat milk
- 1 tsp (3.25 g) glucose syrup
- 1.3 g gelatin sheets (0.44%)
- ½ cup + 2 tsp (130 g) heavy cream
- purple food colour
- violet arome
Instructions
Pate sucrée
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almomd meal, sifted icing sugar, lemon zest and yellow food colour.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour and salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 12 hours
To line the pastry rings
Brush the interior of your rings with butter (2.7. inches) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 2mm thickness.
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.
Prick the base with a fork and refrigerate for 2 hours.
Almond, blueberries and lemon filling
In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.
Add all other ingredients (but blueberries) and mix to combine until well incorporated.
To bake
Heat fan oven to 320 F - 160°C.
Bake the tart shells for 18 minutes and let cool a few minutes.
Pour the almond filling in a pastry bag and fill about 8 g, place halved blueberries and bake for 10 minutes.
Let completely cool.
White chocolate and violet namelaka
Soak gelatin sheets in cold water.Heat the milk with glucose until 160F - 70°C, add wringed gelatin sheets and stir to combine.
Pour the hot mixture over the chocolate in 3 batches and mix well after each addiction.
Add cold heavy cream, colour and violet arome and blend with a hand blender.
Pour the namelaka over the almond filling and refrigerate for at least 8 hours.
To serve
Garnish the tarts shells as you like and enjoy.
Notes
you can buy violet aroma here:
https://www.meilleurduchef.com/fr/rech?kw=arome+violette
Delizioso! Didn’t follow the recipe exactly :-] but everyone loved them! Thank you!
Dear Claire….thank you so much.
Hi! What powder did you use on the top?
To garnish I used meringue and violet colored coconut powder
Muchas gracias Claire, voy a probar varias de tus recetas, yo he estado haciendo entremets pero los tuyos se ven deliciosos. Te aviso en cuanto los vaya haciendo
mucche gracias.
hasta luego.
Arianna