Crème patissière + almond cream
0 Cream butter and sugar using the paddle attachment until light.
2 Add eggs and mix just until incorporated.
3 Add flours and salt, mix on slow until incorporated.
4 Add flavors of interest, if using
5 Add the milk, and half the sugar to a saucepan. Bring to light boil.
6 While the mixture is heating, place the egg yolks, the other half of sugar and cornstarch in a bowl, whisk until well combined and when it reaches a ribbon consistency.
7 Temper the two mixtures: slowly add the heated milk to the eggs while whisking vigorously.
8 Pour the mixture back into the saucepan.
9 Bring to boil over medium heat, while constantly whisking. Do not exceed 180F. Boil approximately 1-2 min. It is important to whisk well to avoid having scrambled eggs
10 Strain, cover with plastic and cool completely.
Short crust pastry
12 Preheat oven to 350F
13 Cut the butter into small uniform pieces (1 inch),
14 In the bowl of a stand mixer fitted with a paddle, add flour, sugar, salt and cold butter. Mix butter into flour on low speed until almost incorporated, it should look like sand texture.
15 Add eggs and egg yolks all at once but slowly.
16 Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
17 Form a disc, cover with plastic film, and let rest in the fridge.
18 Roll onto desired tart pan, score the dough with a fork or a paring knife.
19 Freeze the tart mold for about 15-30min.
20 Place the frozen mold directly in the oven and partially bake at 350F for about 15min.
21 Remove from the oven, let cool and fill ¾ with the frangipane.
22 Place back in the oven and bake for another 15, until the frangipane is cooked, use a toothpick to check by poking the frangipane, the toothpick should be clean.
Blueberry compote:
23 Wash and pat dry the blueberries.
25 Add blueberries, sugar, salt and lemon juice to a saucepan, cook at low-low medium heat until very soft.
26 Puree the mixture using an immersion (hand) blender.
27 Taste and add more lemon juice and/or sugar to balance the flavors.
Mousseline:
29 Whip the cream and prepare right before assembling the tart. Weight the crème patissiere that was put aside. Weight the same amount of cold heavy cream and place in the bowl of a mixer
30 Whip at medium speed using a whisk attachment until medium peaks are reached.
31 Fold the whipped cream into the crème patissiere in two additions.
Tart Assembly:
33 Once the tart shell with frangipane is cool place a layer of the blueberry compote.
34 Prepare the mousseline cream, place in a piping bag fitted with a St. Honore tip (Ateco). Other piping tips work as well if you would like to do your own piping designs.
35 Pipe the mousseline.
36 Keep in the fridge, until serving.
