Blackberry-Lemon Tartelettes
Crafted with a buttery pastry base, a layer of sweet blackberry jelly and blackberry mousse, and a topping of white chocolate and lemon ganache, these tartelettes offer a charming treat for any occasion.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| unsalted butter | 225g |
| icing sugar | 150g |
| whole eggs | 75g |
| all-purpose flour | 390g |
| salt | 3g |
| baking powder | 3g |
| blackberry puree | 100g |
| granulated sugar | 60g |
| blackberry puree | 150g |
| gelatine | 6g |
| cream | 185g |
| white chocolate | 170g |
| lemon puree | 18g |
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Pastry
225g unsalted butter - 150g icing sugar - 75g whole eggs - 390g all-purpose flour - 3g salt - 3g baking powder
Whip the butter in a stand mixer fitted with a paddle attachment until it becomes a thick, smooth paste. Add the icing sugar and mix well. Add the eggs and mix until combined. Add the sieved flour, salt, and baking powder and mix again. Press the pastry into a flat square and cover in plastic wrap and put it in the fridge for 1-2 hours. Roll out to 2-3 mm and cut out round disks of 8cm. Line each ring and set aside in the fridge for 30 min. Trim the excess pastry and bake at 170°C for 20 min.
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Blackberry jelly
100g blackberry puree - 30g granulated sugar - 3g gelatine
Soak the gelatine in a bowl of cold water. Add the sugar and blackberry puree to a saucepan and bring it to a boil. Add the gelatine and mix until fully combined. Pour a thin layer of the jelly into the tartelette and put them in the fridge.
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Blackberry mousse
150g blackberry puree - 30g granulated sugar - 3g gelatine - 100g cream
Soak the gelatine in a bowl of cold water. Add the blackberry puree and sugar in a saucepan and bring it to a boil. Add the gelatine and whisk. Whip the cream and add cream carefully to the puree. Pour the mousse on top of the thin jelly layer. Set aside in the fridge.
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White chocolate and lemon ganache
170g white chocolate - 85g cream - 18g lemon puree
Add the cream and lemon puree in a saucepan and heat until the mixture boils. Let it cool for 30 min. Melt the white chocolate au bain-marie and boil the cream again. Pour the boiling cream over the white chocolate and whisk until smooth. Add the ganache to a piping bag and it cool down in the fridge for at least 3 hours. Pipe the ganache on top of the tartelettes and decorate with fresh blackberries and mint leaves.
