Recipe blackcurrant and blueberry tart by chef Pierre-Henri Roullard

Pierre-Henri Roullard, Best Craftsman of France Pastry 2023, reveals his blackcurrant and blueberry tartlet recipe: a creation that is both elegant and indulgent.

To create this recipe, Pierre-Henri Roullard relied on a tool he knows well: the oblong fiberglass mould (ref. 014433), which he co-developed with Maé as part of the Instant Tarte range.

This innovative range was born from a need expressed by many professionals: making consistent and uniform tart bases remains a challenge without a mechanical tart press. To meet this need, we designed moulds that improve precision and efficiency, whether you are a seasoned artisan or a passionate amateur.

Discover the full recipe now, designed to make 15 delicious tartlets.

 
 
 

Step 1: Sweet Pastry

Ingredients:

• Laminated butter: 190g
• Icing sugar: 130g
• Almond powder: 48g
• Salt: 3g
• Flour: 290g
• Cornflour: 30g
• Lemon zest: 1
• Eggs: 62g

Rub the butter and powders together. Finish by adding the eggs. Roll to 2.5mm and line the tartlet mats.

Step 2: Almond Cream

• Butter: 70g
• Sugar: 70g
• Raw almond powder: 70g
• Eggs: 70g
• Frozen blueberries: sufficient quantity

Cream the butter, add the powders, then gradually add the eggs.

Pipe into the tartlets, sprinkle with blueberries, and bake at 150°C.

Step 3: Blueberry Marmalade

• Blueberry pulp: 300g
• Glucose: 35g
• Sugar: 20g
• NH Pectin: 5g

Heat the pulp with glucose to 40°C.

Add the sugar-pectin mixture and bring to a boil.

Step 4: Vanilla Whipped Ganache

• Cream: 236g
• Vanilla beans: 2
• Sugar: 54g
• Gelatin: 4g
• Water: 24g
• Ivoire couverture: 90g
• Cream: 390g

Bloom the gelatin in water. Heat the cream with vanilla. Add the gelatin and pour over the white chocolate. Blend and add the remaining cream. Refrigerate for 24 hours and whip before use.

Step 5: Blackcurrant Crémeux

• Blackcurrant pulp: 360g
• Sugar: 50g
• Pectin: 7.5g
• Egg yolks: 51g
• Butter: 80g

Mix the sugar and pectin, then bring to a boil with the blackcurrant purée.

Add the yolks off the heat and cook to 85°C.

Add the butter and blend.

You can then proceed with assembly.

Discover the other shapes in the Instant Tarte range:

Ingredients

Equipment and ustensils

• Oblong tart base mould

Recipe steps

• Step 1: sweet pastry

• Step 2: almond cream

• Step 3: blueberry marmalade

• Step 4: vanilla whipped ganache

• Step 5: blackcurrant crémeux

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