Crispy blueberry tart
Automatically translated from Romanian. See the Romanian original
A crispy tart with a buttery shortcrust base and a panna cotta blueberry filling, a refreshing dessert with a contrasting texture between the crunchy crust and creamy center.
Ingredients
Method
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Make the dough by mixing all the ingredients very well, ensuring the butter is at room temperature.
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Form the dough into a ball and leave it in the refrigerator for approximately 30 minutes.
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Spread the dough into the tart pan, cover it with parchment paper, and place raw beans or rice on top.
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Bake in a preheated oven for 15 minutes at 180 degrees, then remove the paper with the rice/beans and bake for another 10 minutes at the same temperature.
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While the crust cools, prepare the panna cotta: simmer the blueberries with 50 g of sugar and lemon juice over low heat for 10 minutes.
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Pass the blueberry mixture through a sieve to remove the seeds and skins.
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In a separate saucepan, heat the heavy cream and the remaining sugar.
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Hydrate the gelatin in cold water for 5 minutes.
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When the cream and sugar mixture is hot, but not boiling, add the gelatin and the blueberry sauce, whisking vigorously, then remove from heat.
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Let both the crispy crust and the cream cool down completely, then combine them.
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Leave the tart in the refrigerator for about 2 hours before serving.
The story behind this recipe
Besides its fairytale color, this tart is a delicious combination of crispy and creamy, which will surely make you sigh and reach for another slice.
It takes a little bit of effort, and while it could be made with store-bought dough, it's better to know exactly what goes into it by making it at home.
For one tart, we need:
• Dough
150 g flour
70 g sugar
2 egg yolks
90 g butter
Lemon zest
A pinch of fine salt
• Cream (panna cotta)
100 g fresh/frozen blueberries
150 g sugar
Juice from 1/2 a lemon
500 ml heavy cream
4 gelatin sheets
We start by making the dough, mixing all the ingredients very well (the butter should be at room temperature).
We form a ball that we leave in the refrigerator for about 30 minutes.
Remove the dough from the fridge, stretch it into the tart pan, and cover it with parchment paper over which we should place raw beans; however, I didn't have any, so I used rice.
Place in the preheated oven for 15 minutes at 180 degrees, then remove the paper with the rice/beans and leave it for another 10 minutes at the same temperature.
While the crust cools, we take care of the panna cotta.
Simmer the blueberries with 50 g of sugar and lemon juice in a saucepan for 10 minutes over low heat.
Strain the whole mixture through a sieve to get rid of the seeds and skins.
In another saucepan, put the cream and the remaining sugar to heat up.
Hydrate the gelatin in cold water for 5 minutes.
When the cream and sugar mixture is hot (be careful, it should not boil), add the gelatin and the resulting blueberry sauce. Whisk vigorously and remove from the heat.
Let both the crispy base and the cream cool down completely, then combine them.
You have to be patient for about 2 hours while it chills in the refrigerator!
