Blueberry & Geranium Mini Tart

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!