Almond Tartlets with Blueberry Curd and Mascarpone Mousse

Kooking
Almond Tartlets with Blueberry Curd and Mascarpone Mousse Recipe
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You do not have to spend a ton of money to have a five star dinner. Try this recipe for Almond Tartlets with Blueberry Curd and Mascarpone Mousse. This rich and flavorful appetizer combines a hearty meal on a budget. Be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving. We hope you and your loved ones enjoy this dish as much as we do.

Ingredients

  • 1 teaspoon flax seeds (golden)
  • 2 teaspoons warm water
  • 5 tablespoons almond flour
  • 4 tablespoons sugar
  • 150 grams flour
  • 1/2 teaspoon salt
  • 4 tablespoons butter (cold)
  • 1 teaspoon vanilla extract
  • 125 grams blueberries
  • 5 tablespoons water
  • 1 egg
  • 1 egg yolk
  • 90 grams sugar
  • 40 grams butter
  • 1 egg white
  • 100 grams mascarpone
  • 30 grams sugar
  • 2 tablespoons cream
  • powdered gelatin (optional)

Directions

  1. For the tartlets, preheat oven to 200°C (approximately 400°F).
  2. Soak flax seeds in a bowl of water.
  3. In a bowl, mix flour and sugar.
  4. Add butter and mix with fingers or pastry blender until mixture reaches consistency of coarse sand.
  5. Add the drained, hydrated flax seeds and vanilla extract and mix well.
  6. Divide dough evenly into tartlet shell molds and press firmly into place, so that a thin layer of crust covers the base and sides.
  7. With a fork, pierce base of crust. Bake in preheated oven for about 11-13 minutes.
  8. Remove tartlet shells from molds and let cool completely on a wire rack.
  9. For the blueberry curd, heat blueberries and water in a saucepan.
  10. Simmer until blueberries are tender.
  11. Remove some blueberry juice and reserve.
  12. Blend the remaining juice with the blueberries.
  13. Strain through mesh sieve or cheesecloth and return to the pan.
  14. Add butter, sugar and beaten eggs to pan.
  15. Cook over low heat and stir constantly until mixture thickens, about 10 minutes.
  16. Let cool.
  17. For the mascarpone mousse, beat egg white until soft peaks form.
  18. Mix mascarpone with sugar and cream.
  19. Fold egg whites into mascarpone mixture.
  20. If desired, prepare gelatin with reserved blueberry juice and powdered gelatin (or agar).
  21. To serve, assemble tartlets. Fill tartlet shells with curd, top with mascarpone mousse and decorate with blueberry gelatin.
  22. Serve immediately.
  23. Tip: Assemble tartlets just before serving, so that shell remains crispy.
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