Restaurants›Bistro de Margot›Tartelette Aux Myrtilles & Crème D’amande, Sorbet Fraise/groseille, Coulis De Fraise Recipe

Tartelette Aux Myrtilles & Crème D’amande, Sorbet Fraise/groseille, Coulis De Fraise Recipe

Inspired by Bistro de Margot
Time1h 30m
Serves6

Blueberry & almond cream tartlet, Strawberry/red currant sorbet, strawberry sauce

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Ingredients

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Tartelette

Sorbet

Strawberry Sauce

Method

Tartelette

1

Prepare the Tart Shell

In a bowl, mix the flour, powdered sugar, and cold butter until crumbly. Add the egg yolk and mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

2

Bake the Tart Shell

Preheat the oven to 350°F (175°C). Roll out the dough and place it in a tartlet pan. Prick the bottom with a fork and bake for 15 minutes until golden.

3

Prepare the Almond Cream Filling

In a bowl, whisk together almond flour, sugar, heavy cream, and vanilla extract until smooth. Pour the mixture into the baked tart shell and top with blueberries.

4

Bake the Tart

Return the tartlet to the oven and bake for an additional 20 minutes until set. Let cool before serving.

Sorbet

5

Make the Sorbet

Blend strawberries, red currants, sugar, and lemon juice until smooth. Strain if desired. Freeze the mixture in an ice cream maker according to manufacturer's instructions.

Strawberry Sauce

6

Prepare the Strawberry Sauce

In a saucepan, combine strawberries, sugar, and water. Cook over medium heat until the strawberries break down and the mixture thickens. Blend if desired for a smoother sauce.