Blueberry Mini Tart Petit Four

Ingredients

• 250 g All-Purpose Flour (sifted)
• 125 g Unsalted Butter (cold, cut into cubes)
• 30 g Powdered Sugar (for the tart dough)
• 1 Egg Yolk (room temperature)
• 300 g Fresh Blueberries (divided: 200g for puree, 100g for garnish)
• 150 g Granulated Sugar (100g for jelly, 50g for ganache)
• 2 tsp Gelatin (powdered gelatin, soaked in cold water for 10 min)
• 200 g White Chocolate (Couverture) (chopped)
• 150 ml Heavy Cream (full‑fat, for ganache)
• 1 drop Violet Food Coloring (use less than a drop for a subtle hue)
• 1 pinch Salt (for the dough)

Instructions

1. Prepare Tart Dough

   Combine flour, powdered sugar, and salt in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add the egg yolk and mix just until a smooth dough forms. Wrap in plastic and chill for 30 min.

   Time: PT35M

2. Cut and Bake Mini Tart Shells

   Preheat oven to 350°F (180°C). Roll the chilled dough to about 3 mm thickness. Use a 5 cm round cookie cutter to cut circles, then press each circle into the outside of a silicone tart mold (upside‑down) to form a shallow cup. Place on a parchment‑lined baking sheet and bake for 12 min until lightly golden.

   Time: PT22M

   Temperature: 350°F

3. Make Blueberry Jelly

   Soak gelatin in 2 Tbsp cold water for 10 min. Meanwhile, blend 200 g blueberries into a smooth puree and heat in a saucepan to 65°C. Add 100 g sugar and stir until dissolved, then stir in the softened gelatin until fully incorporated.

   Time: PT15M

   Temperature: 65°C

4. Set the Jelly

   Pour the hot blueberry jelly into the baked tart shells, filling each about halfway. Transfer the shells to the freezer and freeze until completely solid (about 2 h).

   Time: PT2H5M

5. Prepare Blueberry Whipped Ganache

   Melt white chocolate in a saucepan over low heat to 50°C. In a separate saucepan, heat heavy cream to 50°C, then add 50 g sugar and stir until dissolved. Heat 100 g blueberry puree to 50°C. Combine the melted chocolate, warm cream, and warm puree; whisk until smooth. Add the remaining gelatin (pre‑soaked) and a single drop of violet food coloring. Mix well.

   Time: PT15M

   Temperature: 50°C

6. Chill Ganache

   Cover the ganache and refrigerate for at least 8 hours or overnight until firm enough to pipe.

   Time: PT8H5M

7. Whip Ganache

   Using a whisk or hand mixer, whip the chilled ganache for 2‑3 minutes until light and airy. Transfer to a piping bag fitted with a small round tip.

   Time: PT5M

8. Final Assembly

   Remove the frozen jelly‑filled shells from the freezer. Pipe a generous ring of whipped ganache around the edge of each tart, then top with a few fresh blueberry halves for garnish. Serve immediately or keep refrigerated until serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

1 g