Blueberry and frangipane tartlets with caramel shards, diplomat crème and fruit
Superb tartlets encased in a crispy shell.
|250 g||flour — cake|
|100 g||icing sugar|
|1 c||almond flour|
|1/2 c||sugar — granulated|
|30 g||butter — unsalted|
|2||eggs — large|
|50 g||castor sugar|
|2||eggs — just the yolks|
|10 g||cornflour — maizena|
|300 ml||cream — fresh, whipped|
For the sweet crust:
Cream the butter and sugar together. Incorporate the flour into the mix and agitate until you have a consistency similar to breadcrumbs. Slowly add the egg until the mix forms a pastry. Chill before use.
For the frangipane:
Cream the butter and the sugar, add the egg, mix until light and fluffy. Add in the flour and almond flour to the mix. And lastly add the vanilla. Chill until needed. Keep blueberries until needed.
For the caramel:
Boil water and sugar together, without stirring the pot (just swirl) until a caramel colour is reached. Pour out onto baking paper. Once cooled, break into chards for garnish.
For the diplomat creme:
Scald milk. Mix vanilla, egg yolks and sugar together well. Liaise the milk into the egg mixture, slowly simmer the mix until it becomes thick. Add the corn flour to the milk, add it into the mix. Boil until thick.
To make Diplomat crème, whip 300ml cream to medium peaks, fold into the crème patisserie and store in fridge until needed.
To assemble the tartlet:
Line the tartlet mold with the sweet crust pastry and chill in the fridge for 20 minutes. Blind bake halfway.
Into the cooled, blind baked pastry, fill ¾ way with frangipane mix and place blueberries into the mixture. Bake in 180°C oven for 15-20 minutes.
Once the tartlet has cooled, garnish with fresh fruit, caramel shards, Diplomat créme and fresh berries, as desired.
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