
Blueberry & Geranium Mini Tart
3h 25m
This dessert brings a delightful burst of flavor to your palate. The surprising, but perfect combination of vanilla cream, fresh fruit, geranium, and flowers is sure to delight.
While edible flowers are less commonly used by the novice cook, they have been a staple in restaurants for decades. This recipe is a nice introduction to using these flowers at home.
Add 450 g of all-purpose flour to a stand mixer bowl
Add 180 g of powdered sugar
Add 240 g of softened, unsalted butter
Add 4 g of salt. Mix on medium speed with the paddle attachment until the butter breaks into small pieces
Add 2 eggs, one by one, on low speed. Mix until eggs are fully incorporated
Add 60 g of almond flour and 50 g of corn starch. Mix on low speed until a uniform dough is formed
Knead the dough on a clean work surface until it is smooth
Cut the dough in half and wrap it in cling film. Let the dough rest in the refrigerator for 60m until firm
Place one half of the dough between 2 sheets of acetate
Roll the dough out to 2½ mm in thickness
Use a strip of paper to measure the circumference of a perforated ring mold
Remove the sheet of acetate from the top of the rolled out dough
Make a square by cutting the edges of the dough using the strip of paper as a ruler
Use the ruler to cut strips in the dough
Cover the strips with the acetate and place in the refrigerator for 20m until firm
Place the other half of the dough between 2 sheets of acetate
Roll the dough out to 2½ mm in thickness
Carefully remove the top sheet of acetate
Punch the dough with a ring mold. Cover with the acetate and place in the refrigerator
Let chill in the refrigerator for 20m until firm
Preheat an oven to 154 °C
Spray a baking tray with cooking spray. Distribute evenly
Spray the ring molds with cooking spray
Carefully peel the acetate from the chilled, punched dough. Pull off the extra dough, leaving just the rounds
Place the rounds onto the baking tray about 1in apart
Place the ring mold on top of the rounds
Carefully peel the acetate from the chilled strips of dough
Place the strips inside of the ring mold
Press the dough to the walls and the bottom edge of the tart rings
Trim the edges with a knife
Bake at 154 °C for 23m until light golden brown. Remove from oven. Lower the oven to 121 °C
Remove the ring molds
Brush the entire tart crust with egg yolk
Bake at 121 °C for 12m until bright golden brown
The Tart Crust is ready
Add 300 ml of milk to a pot
Add 25 g of sugar
Split the vanilla bean lengthwise. Scrape the inner seeds of both sides
Add the vanilla seeds to the pot. Turn onto medium heat and mix until the sugar is dissolved
Pour the mixture into a container with a spout
Add 150 g of egg yolks to a bowl
Add 25 g of sugar
Whisk to dissolve the sugar
Add 30 g of cornstarch. Whisk to combine
Pour ¼ of the milk mixture into the egg yolks while whisking. Add the remaining mixture in 2 rounds while whisking
Pour the mixture back into the container with the spout
Pour the mixture into a heavy-bottomed pot on medium-low heat
Mix constantly, while making sure to scrape the bottom and sides of the pot. Continue to mix until reaching the consistency of pudding
Remove from the heat. Add a pinch of salt
Add 30 g of butter. Mix until fully melted and combined
Pour the pastry cream into a fine sieve
Pass the pastry cream through the sieve
Stir the pastry cream to cool to room temperature
Press cling film directly onto the surface of the pastry cream, leaving no air gaps
Place in the refrigerator for 20m to chill completely
Cut the tip of a piping back and insert a pasty tip
Fill the piping bag with the pastry cream
The Pastry Cream is ready
Add 1 cup of honey to a saucepan
Add 1 drop of geranium essential oil
Simmer on low heat, while stirring, until the honey warms and thins out
Cut 2 tbsp of blueberries in half
Place all 300 g of blueberries in a sieve over a bowl. Pour the honey over the blueberries
Fill a tart crust completely with pastry cream
Top with the honey and geranium covered blueberries
Add a few cut blueberries
Garnish with edible flowers
The Blueberry & Geranium Mini Tart is ready. Enjoy this unique and sweet treat!
Yield 10 portions
Blueberry
300 gEdible Flower
To tasteGeranium Essential Oil
0 1 dropHoney
1 cup
Tart Crust
All-Purpose Flour
450 gPowdered Sugar
180 gSoftened Butter
240 gEgg
2Egg Yolk
2Almond Flour
60 gCornstarch
50 gBaking Spray
To tasteSalt
4 g
Pastry Cream
Vanilla Powder
tsp 1Milk
300 gWhite Sugar
50 gEgg Yolk
150 gCornstarch
30 gButter
30 gSalt
a pinchRum
1 dash
Equipment
Stand Mixer
Acetate Sheet
Perforated Ring Mold
Sheet Tray
Piping Bag
Piping Tip