![]() Leave to cool at room temperature for 30 minutes before serving. Straight from freezer, remove all packaging and unmould the tart. To make it a little sweeter, our chefs suggest serving it with some cinnamon-flavoured Chantilly cream, slivered almonds and a red berry coulis!įree from preservatives, artificial flavourings or colourings, our blueberry tart will meet the expectations of all your guests. The wild blueberries on our tart are held in place by a delicious frangipane cream that is sure to impress your guests. Bake for 15 to 20 minutes, remove the paper with the pie weights or dry beans and bake for another 10 minutes. Add in the flour and process until the dough forms coarse crumbs. In a food processor, process the sugar and butter until fluffy. Our tart is made up of all butter shortcrust pastry, filled with frangipane cream, a blueberry purée and topped with glazed blueberries. Preheat the oven to 200C (400F), and grease a shallow 22-cm (9-inch) tart pan with butter or line it with parchment paper. For this reason, our blueberry tart has a tasty combination of different textures that combines the melt-in-the-mouth, whole blueberries with the smoothness of the frangipane. The origins of this tart lie in the mountainous regions of France where blueberries grow there in hundreds.Īt Boncolac, we take great care to enhance traditional desserts that bring those with a sweet tooth together. The blueberry tart is a traditional, seasonal dessert, set apart by its abundance of fruit, as sweet as it is tart. Make sure there are no gaps in the folded crust where the filling could escape. Pour this mixture over the berries and bake for another 30 minutes, or until the tart filling is fairly firm and. Sugar adds a bit of sweetness, lemon juice adds a brightness of flavor, and an unexpected ingredient adds a little heat. Meanwhile, make a custard by mixing the double cream, icing sugar, eggs and vanilla extract in a bowl. Nothing says summer quite like a frozen blueberry treat, and this refreshing sorbet is perfect for those hot days in June. Press the dough into the tart pan and up the sides until firmly packed. Photo 10: Pick up the edges of the pastry and fold them over, slightly covering the blackberries. Sprinkle the pastry with ground almonds, then add the berries and bake for 15 minutes. In a food processor, combine flour, bran, sugar, salt, and butter process until large moist crumbs form. An authentic, must-have alpine dessert recipe Photo 9: Pour the blackberry mixture in the centre of the pastry, spreading it slightly to get an even layer.
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