Plant-based blackberry & raspberry tartlet

Mix the Ponthier blackberry puree, coconut sugar, coconut oil, sunflower oil, and Emul A Ingredium. Emulsify thoroughly with an immersion blender for 1 minute. Place all ingredients in a mixer and mix at low speed until a homogeneous texture is obtained. Roll out between two silicone mats to a thickness of 3 mm. Freeze.

Remove the silicone mats, cut out 20 discs of 8 cm. Place the PCB Creation ‘Palet’ silicone molds upside down and lay the pastry discs on top. Press the edges of the pastry discs so they fit well onto the molds and freeze. Bake at 150°C for 20 minutes in a convection oven (vent open).

Mix the Ponthier raspberry puree, coconut sugar, raw almond paste, and Emul A Ingredium, and emulsify intensively with an immersion blender for 1 minute. Place all ingredients in a mixer and mix at medium speed until a homogeneous texture is obtained. Refrigerate until the mixture slightly hardens.

Pipe 20g into the tartlets and smooth the surface. Add blackberry slices. Bake at 170°C for 7 minutes in a convection oven (vent open). Let cool.

After baking, use a brush to apply coconut oil to the edges of the tarts, and sprinkle with finely blended blueberry powder. Let crystallize.

Toast the raw almonds. Make a dry caramel with the sugar, then add the almonds, sea salt, and vanilla pod. Coat everything and spread on a baking sheet. Let cool, then blend until smooth praline is obtained.

Mix the inulin, sugar, pectin, and guar gum. Heat the Ponthier blackberries and puree in a saucepan to 30°C. Incorporate the inulin mixture and heat to 85°C, stirring constantly. Pipe 20g into each ‘Palet’ PCB Creation mold and freeze. Once fully frozen, unmold the compotées and keep frozen.

Mix the sugar, pectin, and guar gum. Heat the water to 30°C in a saucepan and add the sugar mixture while whisking. Heat to 45°C, add the Ponthier purees, then bring to 85°C while stirring constantly. Mix the coconut oil, Natur Agrum Ingredium, and the previous mixture, then emulsify intensively with an immersion blender for 1 minute. Let cool to 40°C, add the lime zest, and blend with the immersion blender.

Pipe the blackberry/raspberry crémeux along the edges of the tartlet using a round tip n°10. Fill the center with almond praline and slices of whole blackberries. Place the glazed compotée disc in the center. Decorate with flowers.