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Blueberry & Hazelnut tartelette

Updated: Dec 26, 2023

Required recipes

It's recommended to have the preparations above ready before starting with this recipe. Thanks to the coating the tart shells can be prepared even more than 1 week in advance and kept in a air-tight container. Hazelnut praline can be prepared even 1 month in advance, while marquise and neutral glazing can be prepared 1 day in advance.


  • Tart ring. Here I'm using ⌀ 5.5cm from DeBuyer

  • Piping bag with nozzle. Here I'm using round nozzle ⌀ 5mm

  • Stand mixer (optional) for the shortcrust pastry

  • Blender for the praline

  • Electric coffee grinder for the blueberry gel

  • Molds for the dome. Here I'm using Semisfera from Sikilomart, respectively ⌀ 2cm and ⌀ 3.5 cm.


Day 1

Blueberry ganache & gel

250g Frozen blueberry (fresh ones are also fine but you can find frozen ones more easily in the whole year)

25g Caster sugar

  1. Put the frozen blueberry into a pot together with the sugar and cover with kitchen film so that the pot is properly sealed. This will allow to keep the humidity, avoiding the liquid to evaporate.

  2. Cook in water bath at low heat for around 1 hour. Target is to separate the juice from the pulp.

  3. Remove from the heat and filter with a sieve. You can do that in the fridge overnight.

Blueberry gel

100g Blueberry juice

1g Agar agar

  1. In a small pot warm up the blueberry juice.

  2. When it starts to simmer gradually add the agar agar and stir for 2 minutes.

  3. Remove from the heat and let it rest in the fridge in a container covered with kitchen film.

  4. Once the juice has set, cut it in small pieces and blend with an electric coffee grinder (or a hand blender) till smooth.

  5. Filter through a sieve to remove eventual lumps.

Blueberry dome pt. 1

You need two different molds with the same half sphere shape, but one of them should be smaller.

  1. Pour some blueberry gel into the smaller mold and let it freeze until completely set.


Day 2

Blueberry ganache

100g Blueberry pulp

25g Heavy cream

125g White chocolate

1g Salt

  1. Put all the ingredients in a saucepan on a low heat and stir until the white chocolate has melted.

  2. Remove from the heat and filter with a sieve.

  3. Emulsify with a hand blender.

  4. Let it rest in the fridge in a container covered with kitchen film or in a piping bag.

Blueberry dome pt. 2

As mentioned in pt. 1, you need two different molds with the same half sphere shape, but one of them should be smaller.

  1. Pour some blueberry ganache into the bigger mold and push inside the frozen gel.

  2. Adjust the ganache level with a spatula and let it freeze overnight.

Hazelnut ganache

65g Heavy cream

65g White chocolate

2g Salt

  1. Add hazelnut praline, salt and heavy cream to a saucepan on a low heat

  2. Remove from the heat, then add the white chocolate and stir until fully incorporated

  3. Optionally pass through a sieve depending on the texture that you wish to get

Whipped vanilla ganache (by Antonio Bachour)

90g Heavy cream (35% fat)

10g Invert sugar (or honey)

10g Glucose (or corn syrup)

1/2 Vanilla pod

70g White chocolate

125g Heavy cream (35% fat) cold

1.25g Gelatine sheet

  1. Rehydrate the gelatine in cold water for 5-10 minutes.

  2. Put the 90 g heavy cream, invert sugar, glucose and vanilla pod into a small pot and bring to simmer.

  3. Add the rehydrated gelatine, then gradually pour on the chocolate and stir until fully incorporated.

  4. Add the cold cream and mix with a hand blender. Target is just to incorporate (and not to emulsify) so a few seconds are enough.

  5. Let to set in the fridge overnight.

  6. Whip to medium peak when you want to use it.


Day 3


  1. Whip the ganache to medium peak and pour it into a piping bag with ⌀ 5 mm round nozzle.

  2. Fill the tartelette shell by evenly distributing the hazelnut praline, the chocolate marquise and the blueberry ganache on 3 layers.

  3. Insert a wooden skewer into the outer part of the frozen blueberry dome and stick it gently into the melted neutral glazing. Use the border of the glazing container to remove the glazing eccess from the bottom of the dome and place it gently at the center of the tart.

  4. Pipe the whipped ganache all around the glazed dome, like to create small pearls.

  5. Add some small leaves of mint on the whipped ganache. They might look just decorative but they actually give an extra flavor that combines perfectly with the blueberry ganache and gel.

  6. Add a golden leave / flake on top of the dome (this is really optional).


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