Recipe:​

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Blueberry and Chestnuts Tarts
 

Ingredients

Gluten-free Chestnuts Shortcrust Pastry

• 120 g chestnuts flour

• 120 g cornstarch

• 120 g butter, cold and cubed

• 90 g icing sugar

• 30 g almonds flour

• 2,5 g (½ tsp) Maldon salt

• 5 g (1 tsp) vanilla powder

• zest of 1 lemon

• 50 g eggs
   

Gluten-free Chestnuts and Blueberry Financier (Cake)

• 40 g chestnuts flour

• 55 g almonds flour

• 99 g icing sugar

• 44 g Mascobado raw cane sugar

• a pinch (⅛ tsp) Maldon salt

• 100 g brown butter (starting with 150 g butter)

• 154 g egg whites, to room temperature

• 55 g chestnuts cream

• fresh blueberries
   

Blueberry and Vanilla Ganache

• 240 g Waina 35% white chocolate

• 40 g heavy cream 35% fat content

• 40 g unsweetened almond milk

• 80 g blueberry puree

• 24 g lemon juice

• 8 g acacia honey

• 8 g glucose syrup

• 16 g soft butter, to room temperature (20-25°C)

• 2,5 g (½ tsp) Indigo Blueberry (natural food coloring)

• 2,5 g (½ tsp) Blue Butterfly pea (natural food coloring)

• 1 vanilla bean
   

Assembly and decoration 

• white chocolate crispy pearls

• fresh blueberries

• edible flowers
   

Directions

Gluten-free chestnuts shortcrust pastry

1. In the bowl of a freestanding mixer fitted with paddle attachment combine together chestnuts flour, cornstarch,  butter, icing sugar, tigernuts flour, salt, vanilla powder and lemon zest and work until the mix resembles fine breadcrumbs.

2. Add to wire the eggs continuing to beat on low speed until the dough comes together.

3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge overnight.

4. Line a perforated baking tray with perforated silicone mat and 4 greased 15,5 x 2 cm perforated tart rings.

5. Roll out the shortcrust pastry to a thickness of 3/4 mm and line the tart rings. Chill in the freezer for 1h. In the meantime, preheat the oven to 160°C (ventilation mode).

6. Pre-bake the tarts to 160°C for 15 minutes, until the edges of the shortcrust begin to retreat from the ring and the shortcrust is starting to get golden-brown color. Remove from oven and allow to cool down, without removing the tart rings. Make the financier.

Gluten-free chestnuts and blueberry financier

1. To make the Beurre Noisette, boil 150 g butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and weight the butter to obtain 100 g. Allow the brown butter to cool down to 45 ̊C at room temperature. Store the leftover brown butter in an airtight container in the fridge (you can use it for greasing the tart rings, for example).

2. In a bowl sift the chestnuts flour, the tigernuts flour and the icing sugar. Add the Mascobado sugar and salt and mix by hand with a fine whisk.

3. Add the egg whites and mix until combined. Add the chestnuts cream and combine. Add the lukewarm brown butter and mix until fully incorporated.

4. Divide the financier into the 4 pre-baked tart shells, without reaching the top of the shortcrust and ensuring to leave a gap for the ganache. Lay some fresh blueberries on top of the financier and press them gently and slightly down into the financier.

5. Bake for about 15 minutes, until the financier is firm, puffy and golden-brown in color and the shortcrust pastry is golden-brown. Remove from the oven and allow to cool down before removing the tart rings.

Blueberry and vanilla ganache

1. Melt the white chocolate in the microwave to 45°C.

2. Heat together heavy cream, almond milk, blueberry puree, lemon juice, acacia honey and glucose syrup in the microwave without boiling.

3. Pour the hot mix over the chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.

4. Pour the ganache into a mixing glass or a measuring cup, add the natural food colorings and the vanilla seeds and mix with a hand blender to obtain the best and most silky smooth consistency and possibly without adding air bubbles.

5. Add the soft butter and emulsify once more.

6. Pour the ganache over the financier and chill in the fridge for about 3h.

Assembly and decoration 

1. Once the ganache is firm, decorate one side of each tart with some fresh "flowers" blueberries and whole blueberries, white chocolate crispy pearls and edible flowers.

2. How to cut blueberries into flower designs: hold a quite big blueberry upright between two fingers, and cut into the centre of the blueberry in a zig-zag pattern, all the way around. Then gently pull apart to reveal two blueberry flowers.