Blueberries, mascarpone, honey, breton dough, vanilla
This wonderfully simple blueberry tart was so delicious that we made it again while visiting family this past week. The hardest part of making this tart was the waiting! We started with the parts of the recipe that required time to sit overnight–the mascarpone vanilla cream, and the breton dough.
For the mascarpone cream, we combined the mascarpone, vanilla seeds, honey, and heavy cream and set the mixture in the fridge to rest overnight.
In another bowl, we combined eggs and sugar for the breton dough.
To this mixture, we added some butter that we infused with even more vanilla seeds.
Next, we added flour and worked the dough until it was just combined, wrapped it in cellophane, and placed it in the fridge to rest overnight.
The next day, we removed the dough from the fridge and rolled it out. This started out as a surprisingly hard task as the dough was rock solid. After a short while, the dough eventually became so soft that it became increasingly difficult to un-stick from the rolling-pin.
To fix this problem, we rolled the dough between parchment paper sheets and carefully placed it in a large tart mold. The recipe is for a blueberry tartlet, but we already had a large tart mold and decided to make one large tart instead of 4 tartlets. While the recipe didn’t specifically mention weighting down the dough, we added some dried kidney beans on top of the dough as we had experienced some problems with shrinking dough in the past. We must have left the beans on for too long, because the edges of the tart shell turned golden brown well before the center!
After the tart shell had some time to rest, we evenly spread the mascarpone vanilla cream inside.
The last step of this recipe involved lightly warming fresh blueberries in honey for a few minutes.
Finally, we placed the beautiful purple berries on top of the mascarpone cream. We exercised a little bit of restraint in order to capture photos of the constructing of the dessert–it was really hard to resist!
We sprinkled some caster sugar on top as a finishing touch right before we cut a piece.
There really is nothing not to like about this dessert! The tart shell was crunchy and sweet and embodied all of the flavours of a butter cookie (biscuit sablé), the mascarpone vanilla cream added some richness and a light sweet flavour, and the blueberries were juicy and delicate. The simplicity of this delicious blueberry tart will make it a favourite for us to serve at dinner parties or to enjoy at home on a Saturday night!