{"id":22701,"date":"2026-08-25T11:52:02","date_gmt":"2026-08-25T09:52:02","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/blueberry-tartlet\/"},"modified":"2026-08-25T11:52:23","modified_gmt":"2026-08-25T09:52:23","slug":"blueberry-tartlet","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/blueberry-tartlet\/","title":{"rendered":"Blueberry Tartlet"},"content":{"rendered":"\n

A pastry creation that combines the intense flavor of FROTZ blueberry pulp<\/strong> with the mildness of almonds and a white sabl\u00e9e crust.<\/p>\n\n

The recipe plays with different textures thanks to the blueberry compote, the almond cream, and a crispy tulip, creating a balanced combination of fruity, sweet, and toasty notes.<\/p>\n\n

A tartlet in which FROTZ blueberry pulp<\/strong> adds intense fruit flavor and color, balanced by the mild, toasty flavor of almonds.<\/p>\n\n

The contrast between the compote, the almond cream, the sabl\u00e9e, and the crispy tulip allows for the incorporation of different textures within a single creation, resulting in a dessert designed for professional pastry chefs.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

A pastry creation that combines the intense flavor of FROTZ blueberry pulp with the mildness of almonds and a white sabl\u00e9e crust. The recipe plays with different textures thanks to the blueberry compote, the almond cream, and a crispy tulip, creating a balanced combination of fruity, sweet, and toasty notes. A tartlet in which FROTZ … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22699,"template":"","recipe-category":[],"class_list":["post-22701","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"White Shortcrust Pastry for Tartlets\n240 g butter (82% fat)\n130 g powdered sugar\n60 g almond flour\n100 g egg\n4 g fine salt\n530 g soft wheat flour\n10 g Madagascar vanilla paste\n\nAlmond Cream\n100 g butter (82% fat)\n100 g almond flour\n100 g powdered sugar\n15 g all-purpose flour\n50 g egg\n15 g Frangelico\n\n\nBlueberry Compote 340 g of FROTZ blueberry pulp\n40 g of invert sugar\n10 g of cornstarch\n22 g of sucrose\n6 g of Jaune pectin\n0.5 g of citric acid\n200 g of blueberries\n\n\nGluten-Free Crispy Tulipa 25 g cornstarch\n25 g rice flour\n50 g sucrose\n50 g pasteurized egg white\n50 g butter (82% milk fat)","recipe_steps":"

Making the White Sabl\u00e9e<\/h3>\n

Cream the butter together with the powdered sugar.<\/p>\n

Add the solid ingredients and mix gently. Add the egg and knead until the dough is smooth. <\/p>\n

Set aside, roll out to 2 mm<\/strong> using a pasta machine, and freeze.<\/p>\n\n

Prepare the Almond Cream<\/h3>\n

Mix all the ingredients until the mixture is completely smooth and well emulsified.<\/p>\n

Set aside until ready to use.<\/p>\n\n

How to Make Blueberry Compote<\/h3>\n

Mix the cornstarch, citric acid, and 10 g of the sucrose. In a separate bowl, mix the pectin with the remaining sucrose. <\/p>\n

Place the FROTZ blueberry pulp<\/strong> in a saucepan along with the chopped blueberries and the invert sugar.<\/p>\n

Add the first mixture of solids and heat the mixture to 40 \u00b0C<\/strong>.<\/p>\n

Remove from the heat, stir in the pectin and sucrose mixture, and bring back to a boil for 1 minute<\/strong>.<\/p>\n

Remove and let cool.<\/p>\n\n

How to Make Crispy Tulip<\/h3>\n

Mix the cornstarch, rice flour, and sucrose in a bowl. Fold in the egg whites. <\/p>\n

Melt the butter in a separate pan and stir it into the mixture while it's still hot.<\/p>\n

Mix well to avoid lumps, then let it rest in the refrigerator, covered with plastic wrap.<\/p>\n

Bake for 11 minutes at 160 \u00b0C<\/strong>.<\/p>","recipe_related_product":[20846],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nBlueberry Tartlet - Frotz<\/title>\n<meta name=\"description\" content=\"A pastry creation that combines the intense flavor of FROTZ blueberry pulp with the mildness of almonds and a white sabl\u00e9e crust. 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