Blueberry Lime Tartlet
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Ingredients
For the sweet pastry:
- 180g T55 flour
- 20g almond powder
- 55g icing sugar
- 100g butter
- 30g beaten egg
- A pinch of salt
For the almond cream :
- 65g soft butter
- 65g almond powder
- 65g sugar
- 65g whole beaten egg
- Zest of 1/2 lime
For the blueberry filling :
- 300g frozen blueberries
- 100g blueberry-lime jam
- Zest of 1/2 lime
Instructions
- The day before, place 180g flour, 20g almond powder and 55g icing sugar in the bowl of a food processor fitted with the sheet of paper.
- Add 100g softened butter, a pinch of salt and mix at low speed until you obtain a sandy mixture.
- Form a ball by hand, wrap and leave in the fridge for at least 4 hours or overnight.
- Prepare the almond cream. In a bowl, mix 65g soft butter, 65g almond powder, 65g sugar, 65g beaten egg and the zest of half a lime. Set aside in the fridge.
- The next day, preheat the oven to 160°C.
- Roll out the pastry to a thickness of 2 mm on a floured work surface.
- Line the tartlet circles and place them on a perforated mat on a perforated baking sheet.
- Prick the tart shells with a fork and bake the pastry for 10 minutes at 160°C.
- Remove the tartlets from the oven
- Mix the almond cream to soften it and spoon 1/3 of the mixture into the tartlets, no more as the almond cream will swell.
- Bake in the oven for a further 15 minutes
- Once the tart has cooled, use a microplane to smooth the edges of the tart by gently grating
- Heat 100g of the blueberry-lime jam in a saucepan over a low heat.
- Place 300g of frozen blueberries in a salad bowl.
- Pour the hot jam over the frozen blueberries and mix well
- Divide the blueberries between the tartlets
- Zest 1⁄2 lime over the tartlets and serve immediately
