This exceptional berry tart is a real feast for the palate, consisting of layers of juicy berries, delicate almond and vanilla creams and airy chantilly cream.
This combination of harmonious flavours and textures makes it the perfect choice for a variety of occasions - from summer parties to family gatherings.
Preparing this dessert may seem complicated, but thanks to our step-by-step recipe, it will be easier than you might think.
Chantilly Cream: This velvety cream, known as a custard cream, is a unique complement to a tart, giving it a light and sweet note. Made with a few simple ingredients, it is also suitable for storing in the refrigerator before decorating the tart.
Vanilla Cream: Vanilla cream is one of the stars of this dessert, enriching the tart with a deep vanilla flavor. It takes a few steps to make, but the effect is worth it. The richness of the flavor and texture of the cream make it the perfect backdrop for juicy berries.
Almond Cream: The almond cream is another essential layer to the tart, giving it not only an almond flavor but also a nice, slightly crunchy texture. This cream combines with the vanilla cream and berries to create a complex and balanced combination of flavors.
Making the Tart: The first step in creating this exquisite tart is to prepare the shortcrust pastry base, which acts as a base for all the delicious layers. Next comes the almond cream, which is delicate yet full of almond flavor. After spreading the almond cream on the base, the berries are placed on top of the cream, adding intense flavor and color. The vanilla cream, which is one of the main elements of the tart, is carefully spread over the berries, creating another layer of rich flavor.
At the very end comes the moment for the chantilly cream, which decorates the top of the tart and gives it lightness and elegance. Flaked almonds, roasted until crisp, are a decorative element, emphasizing the texture and flavor of the dessert.
This blueberry tart with almond cream, vanilla cream and chantilly is a true masterpiece of taste and aesthetics that is sure to delight every palate and eye. Here is a recipe that will allow you to conjure up this exceptional work of culinary mastery in the comfort of your kitchen.
You can find the recipe below:
Blueberry tart with almond cream, vanilla cream and chantilly. 😉
Chantilly cream
YOU NEED:
Cream 34% | 150g
Powdered sugar | sifted | 10g
Vanilla pod | ¼
HOW TO DO IT?
Pour the well-chilled cream into a mixer, add vanilla seeds and sugar. Beat until stiff. Keep in the fridge until you're decorating the tart.
Vanilla cream
YOU NEED:
Milk | 100g
Butter | 7g
Fine sugar | for milk | 12g *
Fine sugar | for yolks | 12g **
Wheat flour | sifted | 6g
Cornstarch | sieved | 6g
Vanilla pod | 1/3
A pinch of salt
HOW TO DO IT?
Boil milk with sugar*, butter, split vanilla pod, and salt in a pot.
In a bowl, beat the egg yolks with the sugar**, starch and flour.
Remove the vanilla pod from the boiled milk, scrape out the seeds from inside and add to the milk.
Pour half of the hot milk over the yolks with additives and mix.
Add the eggs and the scalded part of the milk to the pot with the remaining milk.
Cook everything, stirring constantly, until the cream thickens.
Place the resulting cream in a bowl, cover with foil and place in the refrigerator to cool.
Then we whip the cold cream with a whisk until it has a creamy consistency. We add 30 g of chantilly cream and mix again until the ingredients are combined.
Almond cream
YOU NEED:
Butter | 30g
Ground almond | 30g
Powdered sugar | 30g
Eggs | ½
Wheat flour | 10g
Berries | 50g | to dip in cream
Berries for decoration | 300g
Almond flakes | roasted in a pan or in the oven | for decoration
HOW TO DO IT?
Cream the butter with the sugar. Then add the eggs and mix.
Add the almond, mix, and finally the flour, mix again.
Line the rim with shortcrust pastry (ours is 18 cm in diameter / 2.5 cm high)
Place the almond cream on the lined and perforated raw dough and spread it evenly. Place the berries on the cream and, pressing gently, sink them into the cream.
Cool the whole thing for about 30 minutes before baking.
Bake the base with cream until golden brown
In my oven it took about 20 minutes at a temperature of about 170 degrees Celsius.
Cool the baked base with cream at room temperature.
Spread the vanilla cream and a generous portion of berries onto the cooled base.
Decorate the whole thing with chantilly cream and sprinkle with toasted almond flakes.
You can find a video of the tart being made on Caroline’s Instagram:
https://www.instagram.com/carolineradziszewska/
Delicious,
Caroline
