Romanova
Novokuznetsk
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
MINI TART WITH BLUEBERRY CONFIT AND LEMON MOUSSE
Ingredients
for 10 servings
-
Assembling the dessert
- Shortbread dough for tart crusts 400 g
- Cream cheese 150 g
- White chocolate ganache 150 g
- Cream 33%+ fat 100 g
- Lemon essential oilto taste
- Blueberry confit 300 g
- Shortbread dough for tart crusts
- GRANDPRO Tart margarine at room temperature 300 g
- Wheat flour 500 g
- Salt 1 г
- Polydextrose 100 g
- Vanilla in the form of essential oil 1–2 drops
- Almond flour 120 g
- Erythritol 200 g
- Eggs 128 g
- Bilberry confit
- Erythritol 100 g
- Pectin NH 8 g
- PrebioSweet Fitness concentrated sweetener 5 g
- Bilberries (fresh or frozen) 200 g
- Water 200 g
- Citric acid 0,5 g
- White chocolate ganache
- Cream 33–35% fat 136 g
- White chocolate 280 g
- GRANDPRO Cake margarine 39 g
cooking
Assembling the dessert
- Form and bake 10 shortbread tart crusts. Let them cool completely.
- Make lemon mousse: combine cream cheese, ganache, cream and lemon essential oil in a bowl of a mixer, whisk until fluffy.
- Put 20 g of bilberry confit on the bottom of each tart crust.
- Fill the remaining space with lemon mousse.
- Put the tarts in a refrigerator for 1 hour to stabilize.
- Before serving, you make garnish the tarts the way you like.
Shortbread dough for tart crusts
- Add wheat flour, salt the softened GRANDPRO Tart margarine; knead it with your hands until fine crumbs.
- Mix polydextrose, vanilla, almond flour and erythritol and mix into the flour crumbs. Make a hole in the center of the mixture and add eggs. Gently knead the dough; it should turn out soft and pleasant. It is important not to knead the dough for too long! Work fast.
- Roll the dough in a ball, wrap it in cling film and put it in a refrigerator for at least 4 hours to stabilize./li>
Bilberry confit
- Mix erythritol, pectin and sweetener.
- Add water and citric acid to the berries, put on fire in a heavy-bottomed saucepan.
- Warm up to 35—40°C and then sprinkle sweetener with pectin in.
- Stirring continuously, bring the mixture to a boil and cook for one minute.
- Let the compote cool slightly and mix with an immersion blender until smooth.
- Put the confit into an airtight container or pastry bag and let it stabilize in a refrigerator for 1–2 hours.
White chocolate ganache
- Cook ganache by thermomix method. Preheat cream to 50°C; melt chocolate with short pulses in a microwave. NB: do not overheat the chocolate above 45°C.
- Combine cream and chocolate into an emulsion.
- When the chocolate emulsion has cooled to 35—40°C, add softened GRANDPRO Cake margarine and whip the ganache with an immersion blender.
- Cover the finished ganache tightly with cling film and place it in a refrigerator to stabilize for at least 6 hours.
- After stabilization, you may the ganache as a filling or as a semi-finished product for creams and mousses.