Blueberry Buttermilk Tartlets With Apricots
Ingrediënten
Ingredients for 8 Servings
- 14 oz Basic pâte brisée dough
- 7 oz 200 g Blueberries
- 9 oz Preserved apricots
- Blueberry sauce
- Confectioner’s sugar for dusting
- Mint to garnish
- Butter for the pans
For the Buttermilk Mousse
- 1 cup 250 ml Buttermilk
- 2 tbsp 40 g Honey
- 6 tbsp 50 g Confectioner’s sugar
- Salt
- Zest of 1 orange
- 3 Sheets gelatin
- ¾ 200 ml Whipped cream
Instructies
- Preheat oven to 340 °F (170 °C).
- Prepare the basic pâte brisée dough.
- Roll the dough out 3–4mm thick and poke several times with a fork.
- Cut out circles of the right size to line the buttered tartlet pans.
- Place the pans on a baking sheet and bake for about 8–10 minutes.
- Remove tartlets from the pans and let cool.
- For the mousse, mix buttermilk with honey, confectioner’s sugar, and orange zest.
- Add water to the gelatin, remove excess water, and dissolve in warmed orange juice.
- Add to the buttermilk mixture.
- Stir in an ice water bath until the liquid begins to gel slightly, then fold in the whipped cream.
- Fill the tartlets with mousse and chill.
- Place blueberries on top of each tart.
- Pour blueberry sauce onto each plate and place a tart in the middle.
- Garnish with preserved apricots and mint and dust with confectioner’s sugar.
--------------------------------------------------------------------------------------------------
