Blueberry tart with sesame and whipped cream

  • 9 pcs.
Rated 4 out of 5


  • Pie crust with sesame:
  • 50 g Svansø Cane sugar
  • 125 g wheat flour
  • 130 g butter
  • 3 tbsp. Svansø Sesame seeds
  • 1 tsp. vanilla paste
  • 1 egg yolk
  • Blueberry chocolate:
  • 1 husblas
  • 130 g blueberries (frozen or fresh)
  • 2 tbsp. sugar
  • juice of 1/2 orange or other citrus fruit
  • 100 g white chocolate
  • Whipped cream:
  • 225 g sugar
  • 2 tbsp. glucose syrup
  • 2 tsp. vanilla paste
  • 1 dl water
  • 3 egg whites (equivalent to approx. 90 g)
  • 1,5 tbsp. sugar
  • Garnish:
  • Flowers from Red wood sorrel


Pie crust with sesame:

  1. Put the cane sugar, flour, vanilla and sesame in a bowl and mix together.
  2. Then add the cold butter in cubes and let the ingredients stir together until they reach a crumbly consistency.
  3. Add the egg yolk and stir until the dough has come together.
  4. Put the dough between two pieces of baking paper lightly sprinkled with flour.
  5. Roll out the dough to a thickness of about 0.5 cm and chill for 10-15 minutes.
  6. Cut out the dough for the tart rings and line the sides by cutting small strips to fit the height of the ring (cut off any excess after the dough has been placed in the tin).
  7. Bake the tart bases (if necessary, core the base with baking paper to prevent the base from popping) at 200°C for approx. 10-12 minutes - until golden.
  8. Repeat with everyone. Then cool the bottoms and make blueberry chocolate in the meantime.

Blueberry chocolate:

  1. In a saucepan put the blueberries, orange juice and sugar, which boil until the blueberries are completely soft and cooked.
  2. Meanwhile, soak the husk in a bowl of water.
  3. When the blueberries have cooked well for 10-15 minutes, remove them from the heat.
  4. Add the blueberry cream.
  5. Place the chocolate in a new bowl and pour over the hot blueberry porridge.
  6. Mix blueberry porridge and chocolate together.
  7. Allow the blueberry chocolate to cool slightly before filling the tart tins.
  8. Fill each pie crust with blueberry chocolate with a few millimeters to the pie edge.
  9. Refrigerate the pies until the blueberry chocolate has set (1-2 hours).

Whipped cream:

  1. When the tart bases are completely cooled, you can make the whipped cream.
  2. Put the sugar, glucose syrup, water and vanilla paste in a saucepan.
  3. Let the sugar mixture boil over medium heat until it reaches a temperature of 117°C.
  4. Meanwhile, beat the egg whites with 1.5 tbsp sugar until light and fluffy (2-3 minutes).
  5. When the syrup is at the right temperature, add it to the egg whites, beating vigorously.
  6. Whip the whipped cream until it is chilled and has a stiff consistency.
  7. Put the whipped cream in a piping bag with a round tip.
  8. Drizzle the blueberry tarts with whipped cream and garnish with a red sorrel flower.
  9. Serve immediately or refrigerate before serving.

You're welcome.


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