Recipe blackcurrant and blueberry tart by chef Pierre-Henri Roullard
Experience the elegance and indulgence of Chef Pierre-Henri Roullard's blackcurrant and blueberry tart recipe, made easy with an innovative fiberglass mold. Perfect for pastry enthusiasts!
Ingredients
- Laminated butter: 190g
- Icing sugar: 130g
- Almond powder: 48g
- Salt: 3g
- Flour: 290g
- Cornflour: 30g
- Lemon zest: 1
- Eggs: 62g
- Butter: 70g
- Sugar: 70g
- Raw almond powder: 70g
- Eggs: 70g
- Frozen blueberries: sufficient quantity
- Blueberry pulp: 300g
- Glucose: 35g
- Sugar: 20g
- NH Pectin: 5g
- Cream: 236g
- Vanilla beans: 2
- Sugar: 54g
- Gelatin: 4g
- Water: 24g
- Ivoire couverture: 90g
- Cream: 390g
- Blackcurrant pulp: 360g
- Sugar: 50g
- Pectin: 7.5g
- Egg yolks: 51g
- Butter: 80g
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