Blueberry Crown Tartlets with Cassis Mousse & Lemon Curd – Elegant Glazed Mini Cakes
Delicate blueberry-cassis mousse tartlets topped with lemon curd cream and a vibrant mirror glaze. A stunning dessert to impress!These Blueberry Crown Tartlets are a celebration of elegance and flavor, combining the refreshing tang of cassis and blueberry mousse with the zesty creaminess of lemon curd. Topped with a shiny two-tone mirror glaze and nestled on a crisp almond shortcrust base, each tartlet resembles a royal crown. Whether you're creating them for a special event or simply want to showcase your pastry artistry, these beauties are sure to leave an impression.
Ingredients
Blueberry-Cassis Mousse
- 100 g blueberry purée
- 75 g blackcurrant cassis purée
- 85 g white chocolate couverture
- 3 gelatin sheets approx. 5 g
- 160 g heavy cream
- Approx. 150 g fresh blueberries
Lemon Curd
- Zest of 1 organic lemon
- 50 ml lemon juice
- 60 g sugar
- 5 g cornstarch
- 27 g butter cubed
- 1 egg size M
- ½ sheet gelatin
Mirror Glaze
- 4 sheets gelatin approx. 6.8 g
- 80 g milk
- 144 g cream
- 192 g sugar
- 52 g glucose syrup
- 14 g cornstarch Maizena
- Gel food coloring violet and pink
Almond Shortcrust Pastry
- 75 g soft butter
- 50 g powdered sugar
- 125 g flour Type 550
- 15 g ground almonds
- Pinch of salt
- 30 g beaten egg approx. ½ a large egg
Final Assembly
- Zest of 1 organic lemon
- Edible flowers and petals
- 30 g lemon curd from above
- 80 g whipped cream
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Instructions
Blueberry-Cassis Mousse
- Soak gelatin in cold water.
- Melt the white chocolate and set aside.
- Heat the fruit purées to about 45°C. Stir in the wrung gelatin.
- Gradually fold the warm fruit mixture into the melted chocolate in three stages.
- Whip the cream to soft peaks and gently fold into the mixture once it cools to 35–40°C.
- Fill ¾ of each cavity in the "Truffle Crown" silicone mold with mousse. Press one blueberry into each extension and smooth the tops.
- Freeze overnight, covered with plastic wrap.
Lemon Curd
- Mix sugar and cornstarch with lemon juice and zest in a saucepan.
- Bring to a boil, stirring constantly, then add butter cubes gradually.
- Remove from heat, reduce temperature, and whisk in the egg.
- Cook until the mixture thickens but does not exceed 82°C.
- Blend briefly with a hand mixer.
- Store in a sterilized jar or with plastic wrap touching the surface in the fridge.
Mirror Glaze
- Soak gelatin in cold water.
- In a saucepan, combine milk, cream, glucose syrup, and 180 g of sugar.
- Mix remaining sugar with cornstarch and stir into the pot.
- Bring to a boil, stirring constantly, then remove from heat.
- Add gelatin and coloring. Blend with an immersion blender.
- Cool to 30–32°C before use, stirring occasionally.
- Tip: Can be made the day before and gently reheated before glazing.
Almond Shortcrust
- Cream butter and powdered sugar. Add ground almonds, salt, flour, and beaten egg. Mix into a smooth dough.
- Shape into a block, wrap in cling film, and chill for 1 hour.
- Preheat oven to 180°C. Roll out dough to 3–4 mm thickness using guide sticks.
- Use the cutters from the silicone mold to make 6 large and 6 small rings.
- Bake on a perforated mat (like AirMat) for 12 minutes. Cool completely.
🎉 Final Assembly
- Bring the mirror glaze to 30–32°C.
- Unmold 3 tartlets at a time and glaze them over a rack to catch the excess.
- Place each glazed tartlet on a wide pastry ring. Top with a smaller ring.
- Whip cream to soft peaks, fold in lemon curd, and pipe small dots around the top ring.
- Decorate with edible petals, herbs, and lemon zest.
- Let the tartlets defrost before serving.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.