Blueberry Tart Almond Cream Filling
1.
Tapi: After the butter has softened at room temperature (whitening and volume becomes larger), add fine sugar and salt, whipping and mixing evenly. The eggs are broken up and added in 3 times. Each time, wait for the egg liquid to be completely absorbed before adding the next time. It’s okay if there is oil-water separation
2.
Add low-gluten flour
3.
Stir until there is no dry powder, and let the mixed dough stand for 10 minutes
4.
Transfer to the kneading table and use the pressing technique to form a round ball and squash it
5.
Use a rolling pin to roll it out in all directions, and finally roll it into a circle slightly larger than the mold. Use a rolling pin to roll up the tapioca and transfer it to the mold.
6.
Press the tapie into the mold and roll out the excess tapie on the top
7.
Pinch a circle with your hands to make the surrounding tapers slightly higher than the mold (the tapers will retract after baking)
8.
Poke small holes in the tapioca with a fork (so as not to bulge the tapioca during baking), and refrigerate for 2 hours
9.
Almond butter: use the oven to soften the butter at 45 degrees, add fine sugar and whipped until white. The eggs are scattered and added in 2 times. Each time, wait until the egg liquid is completely absorbed before adding the next
10.
Add almond flour, turn off the blender and mix roughly (otherwise the almond flour will splash) and then stir evenly at low speed
11.
Take out the refrigerated tart, fill it with almond cream filling, spread blueberries evenly, and press the blueberries into the almond cream slightly
12.
Preheat the oven at 170 degrees and bake the middle and lower layers for 30-40 minutes (the surface can be colored), then release the mold after cooling
13.
Add caster sugar to the whipped cream, beat for 8 minutes, add mascarpone cheese
14.
Whipped evenly
15.
Mount the zigzag pattern on the completely cooled tower
16.
Garnish with blueberry mint lemon zest
17.
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