Mont Blanc tartlet blueberry confit

A creation of Gaëtan Fiard

Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)

Ingredients

Sweet vanilla pastry

Butter 225 g

Almond powder 45 g

Icing sugar 145 g

Vanilla 0.5 pods

Eggs 75 g

T55 flour 380 g

Almond dacquoise

Egg whites 60 g
Sugar 20 g
Almond powder 60 g
Icing sugar 20 g
Egg whites 48 g
Cream 8 g

Swiss meringue

Egg whites 50 g
Sugar 100 g

Chestnut cream

Chestnut cream 100 g
Chestnut paste 200 g
Butter 50 g

Blueberry confit

Blueberry purée 200 g
Sugar 5 g
Pectin NH 2 g
Agar agar 1,2 g
Dextrose 9 g

Chantilly

Cream 120 g

Mascarpone 80 g

Icing sugar 15 g

Decoration

Semi-candied blueberries Sq

Sweetened blueberry puree

The sweetened blueberry puree is a blend of wild varieties from Canada. This puree is 100% natural, with no added flavoring, offering a slightly thick texture and a taste that is perfectly balanced in acidity and astringency. Packaged in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

Sweet vanilla pastry

Mix the cold butter, icing sugar, vanilla and almond powder until there are no more pieces of butter. Then add the cold eggs, scrape. Add the flour, mix at first speed, as little as possible. Bake at 160°C in a fan-assisted oven for about 6 minutes.
Almond dacquoise

Whisk the first white eggs with the sugar. In a mixing bowl, put the rest of the ingredients and mix until a dough is obtained. Stir in the whites into the dough and mix without letting it fall. Poach into the pre-baked tart shells. Place a few blueberries on the poached dacquoise and bake for about 10’ at 180°C.
Swiss meringue

In a bain-marie, mix the whites and the sugar up to 50°C. Whisk the mixture. Let cool. Pipe sticks to place inside the tartlet. Also pipe drops for decoration.
Chestnut cream

Mix all the ingredients together until the mixture is smooth Pipe with the desired nozzle.
Blueberry confit

Mix together the powders, then add them to the blueberry purée before 40°C is reached. Bring to the boil. Blend and place in a gastro. Let cool overnight in a cold room. Blend again to obtain a gel. Place in a vacuum bag.
Chantilly

Whip together the ingredients at low speed, then firm, though not too firm, towards the end. Garnish the tartlet, before drizzling with chestnut cream.
Decoration

Decorate with semi-candied blueberries.