Recipe blackcurrant and blueberry tart by chef Pierre-Henri Roullard

Recipe blackcurrant and blueberry tart by chef Pierre-Henri Roullard

mae-innovation.com

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!

View full recipe on mae-innovation.com

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Cooking tools:

  • Oblong fiberglass tartlet mould
  • Tart press
  • Rolling pin
  • Mixing bowl
  • Kitchen scale
  • Fine-mesh sieve
  • Pastry brush
  • Piping bag
  • Saucepan
  • Whisk
  • Blender
  • Immersion blender
  • Instant-read thermometer
  • Spatula
  • Refrigerator
  • Stand mixer
  • Hand mixer
  • Oven
  • Baking sheet
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Microplane
  • Plastic wrap
  • Parchment paper
  • Offset spatula
  • Ramekin
  • Kitchen timer
  • Stove

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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