Almond pâte sablée

110g butter for croissants - 2g salt - 70g powdered sugar - 25g almond powder - 1g vanilla powder - 35g whole egg - 190g flour

METHOD. Mix the butter, salt and powder sugar in a kitchen machine. Add the whole egg. Add all other ingredients. Store overnight in the fridge. Roll out at 2mm. Cut out a round disk of 10cm and bake in a round inox ring of 8cm. Bake for 17min at 170°C.

Frangipane

165g butter - 165g sugar - 165g almond powder - 185g whole egg - 17g flour - QS frozen blueberries

METHOD. Soften the butter and add the sugar. Mix in the almond powder together with the whole egg. Add the flour and pipe the frangipane into the almond pâte sablée tartlet. Top with frozen blueberry pieces. Bake at 170°C for 17min.

Blueberry and strawberry balsamic crémeux

50g frozen blueberry puree - 50g strawberry puree - 40g whole egg - 30g egg yolk - 30g sugar - 9g gelatine mass - 40g butter - QS balsamic vinegar

METHOD. Heat the fruit puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine mass and cool down until 38°C. Add the butter (at room temperature) and mix. Add the balsamic vinegar to taste, mix it in, and set aside.

Blueberry and strawberry mouse

500g frozen blueberry puree - 500g strawberry puree - 250g sugar
80g pudding powder - 100g whole egg - 200g white chocolate - 110g gelatine mass - 1000g cream

METHOD. Heat the fruit puree and sugar. In a separate bowl, mix the whole egg with the pudding powder. Add the boiling mixture to the pudding powder mixture and stir until it thickens. Cool down by adding the chocolate and gelatine mass. Cover with plastic wrap and allow to cool down until 30°C before folding in the whipped cream.

Assemblage

METHOD. Pipe the crémeux and mousse onto the tartlet and garnish accordingly.