For 3 tarts, 20 cm diameter
300g
T65 flour
150g
Refined coconut oil
96g
Icing sugar
48g
Blanched almond powder
2g
Fine salt
96g
Coconut cream
692g
Total weight
In a mixer fitted with a paddle attachment, mix the flour, coconut oil, icing sugar and almond powder until sandy in texture. Add the coconut cream and salt (pre-mixed), and combine. Roll out between two sheets to approximately 3 mm. Refrigerate.
120g
Blanched almond powder
120g
Icing sugar
30g
Cornstarch
60g
Refined coconut oil
72g
Water
0.5g
INGREDIUM Emul A414.5g
Total weight
Temper the coconut oil to 35°C. In a mixer with paddle attachment, combine the almond powder, cornstarch, icing sugar and Natur Air Ingredium. Add the oil and mix. In a separate bowl, combine the water and Emul A Ingredium, then add and emulsify. Refrigerate.
Thaw the Ponthier wild blueberry compotée. Add Coldtex+ at room temperature. Mix and use.
(Adjust texture: remove 5-10% for a softer consistency / add 5-10% for a firmer texture.)
In a saucepan, heat the Ponthier coconut purée to 80°C. Mix the cornstarch and sugar together, then add to the purée and cook at a boil for 2 minutes. Cool quickly. Blend and use immediately.
Line tart rings with the sweet pastry. Refrigerate. Bake at 170°C for about 15 minutes.
Fill each tart with 120g of plant-based almond cream and bake again at 160°C for about 20 minutes.
Top each tart with 225g of wild blueberry compotée. Chill quickly.
Pipe the coconut crémeux with a Saint-Honoré nozzle.
Decorate with halved blueberries and coconut flakes.
