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Blueberry Buttermilk Tartlets With Apricots

Deel op Facebook Print Recipe

Ingredients

Ingredients for 8 Servings

  • 14 oz Basic pâte brisée dough
  • 7 oz 200 g Blueberries
  • 9 oz Preserved apricots
  • Blueberry sauce
  • Confectioner’s sugar for dusting
  • Mint to garnish
  • Butter for the pans

For the Buttermilk Mousse

  • 1 cup 250 ml Buttermilk
  • 2 tbsp 40 g Honey
  • 6 tbsp 50 g Confectioner’s sugar
  • Salt
  • Zest of 1 orange
  • 3 Sheets gelatin
  • ¾ 200 ml Whipped cream

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Prepare the basic pâte brisée dough.
  • Roll the dough out 3–4mm thick and poke several times with a fork.
  • Cut out circles of the right size to line the buttered tartlet pans.
  • Place the pans on a baking sheet and bake for about 8–10 minutes.
  • Remove tartlets from the pans and let cool.
  • For the mousse, mix buttermilk with honey, confectioner’s sugar, and orange zest.
  • Add water to the gelatin, remove excess water, and dissolve in warmed orange juice.
  • Add to the buttermilk mixture.
  • Stir in an ice water bath until the liquid begins to gel slightly, then fold in the whipped cream.
  • Fill the tartlets with mousse and chill.
  • Place blueberries on top of each tart.
  • Pour blueberry sauce onto each plate and place a tart in the middle.
  • Garnish with preserved apricots and mint and dust with confectioner’s sugar.
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Course; Fruit / Tarts
Cuisine; Austria / European