dark berry tartlet
buckwheat pâte sucrée, birch syrup, apricot, mascarpone mousse
Ingredients:
Method:
buckwheat pâte sucrée:
buckwheat pâte sucrée:
½ C 6 T ¼ C
butter, room temperature sugar powdered sugar, sifted
Combine the butter, sugar, and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on a medium speed until smooth. Add the egg yolk and mix on a medium speed until combined.
egg yolk
Add the buckwheat flour and salt and mix on low speed until just incorporated, being careful not to overwork the dough.
whole-grain buckwheat flour salt
Divide the dough into two, equal balls and shape each into a disc; wrap the discs tightly in plastic wrap. Refrigerate one disc of the dough overnight, or for at least 2 hours. The other disc can be frozen for future use.
1
each
3 3/4 oz ¼ t mascarpone mousse: 2 1 1/2 3
ea T t oz
Preheat the oven to 300ºF.
eggs yolks granulated sugar vanilla extract mascarpone
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thick. Cut the dough into circles about 5 inches in diameter, large enough to fill the bottom and sides of 3-inch tart pans, or 3-inch ring molds set on a parchmentlined sheet pan. Carefully lift each circle of dough into the pans, pressing the dough into the form with your fingertips.
macerated berries: 4 C 1/3 C
berries honey
Line each unbaked tart shell with parchment paper and fill with pie weights or dried beans to hold the dough down while baking. Bake for 10 minutes. Remove the pie weights and bake for 10 minutes more, until lightly browned and firm.
apricot halves in syrup birch syrup
Allow the shells to cool before removing them from the forms.
other: 4 each
The shells can be used immediately or stored in a dry, airtight container at room temperature till you’re ready. mascarpone mousse: Combine the egg yolks, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip on high until the mixture turns a pale yellow and forms ribbons, about 5-7 minutes. Add the mascarpone and whip on a medium-high speed until the mixture begins to form stiff peaks. Take care not to over whip. Place the mascarpone mousse in a pastry bag or airtight container and refrigerate till you’re ready.
sample
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