Blue Berry Tart


Working Method

Tart Base
  • Add the soft butter, salt, and icing sugar until combined well.
  • Add almond flour, and mix well, followed by eggs.
  • Lastly, add in all-purpose flour and mix well.
  • Keep the tart dough in the chiller and rest for 2 hours.
  • Flatten the tart dough using a rolling pin or sheeter until 3mm thick.
  • Cut strips and round sizes that fit into the tart ring.
  • Bake it at 160°C-180°C for 10-15 minutes.

Golden Cake Base
  • Mix all the ingredients together for 1-2 minutes until homogeneous.
  • Spread the cake batter on a tray lined with parchment paper.
  • Bake at 180°C for 15-20 minutes depends on size.

Strawberry Filling
  • Fill 70gm of Topfil Strawberry into each tart.

Butterfly Pea Sea Salt Cream
  • Heat up whipping cream (1) to 70°C; pour into Belcolade Selection Blanc CT and mix well using hand blender, followed by butterfly pea powder, sea salt and melted gelatine mass.
  • Add cold whipping cream (2) into the mixture and mix well.
  • Keep in the chiller overnight.
  • The next day, whip the mixture until stiff peak, use #235 nozzle, pipe on top the tart, and decorate it as desired.

About this recipe

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