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For the hazelnut rich shortcrust pastry: Before making the hazelnut rich shortcrust pastry, make sure you have organised all the necessary ingredients.
Place the soft butter in the stand mixer recipient.
Add the salt, ground hazelnuts...
... and icing sugar.
Place in the food mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground hazelnuts and icing sugar are thoroughly combined, stop the food mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Stop the mixer and remove the pastry that is stuck from the flat beater.
Mix the flour and baking powder, then sift...
... over the preparation. It is essential to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the pastry onto a baking sheet lined with cling film. The pastry should be quite smooth.
Cover with cling film...
... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin. I recommend making this rich shortcrust pastry the day before.
For the mascarpone Chantilly cream: Before making the mascarpone whipped cream, make sure you have organised all the necessary ingredients.
Soak the gelatine sheets in a bowl filled with cold water.
In a saucepan, place 100 grams of whipping cream, castor sugar and seeds from the vanilla pod (scraped with the tip of a knife beforehand).
Combine with a whisk and bring to a boil.
When the gelatine sheets are soft, take them out and drain.
When the cream starts boiling...
... add the soft gelatine sheets.
Gently whisk until the gelatine is completely dissolved. Set aside.
Combine the mascarpone with 200 grams of whipping cream.
Combine well with a whisk.
Add the cream and gelatine preparation.
Mix with a hand mixer.
Cover the bowl with cling film.
The following day: Pour the cream (it should be slightly jellified) into the stand mixer recipient.
Beat on high speed for a few minutes...
... until you obtain the desired consistency.
Using a rolling pin, roll out the hazelnut rich shortcrust pastry...
... into the shape of a square, to the same dimensions as the cake frame (17 x 17cm).
Line the cake frame with the pastry.
Using a knife, remove the pastry excess on the edges.
Bake at 170°C (gas 3) for about 30 minutes.
When cooked, take the pastry shell out of the oven.
Gently remove the cake frame.
Place the pastry shell on a cold baking sheet.
Spread some blueberry jam at the bottom of the pastry case.
Make sure you spread the jam into a thin layer.
Fill the pastry shell up to the top with Chantilly cream.
Gently spread with a stainless steel spatula and even the surface.
Arrange the blueberries one at a time so that they form regular lines...
... and cover the whole surface of the tart.
Pipe four swirls of mascarpone Chantilly cream in the four corners of the tart. Sprinkle with icing sugar before serving. Enjoy!
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