Blueberry Chocolate Tartlets “Mirtillo” – Autumn Dessert with Ganache, Mousse & Mirror Glaze
These refined blueberry chocolate tartlets feature mousse domes, fruity jelly inserts, and a glossy violet mirror glaze – the perfect elegant autumn dessert.These Mirtillo Tartlets are a tribute to autumn’s cozy indulgence. Built with a crisp cocoa tart shell, almond-chocolate sponge, creamy milk chocolate–blueberry ganache, and topped with blueberry mousse domes and fruit inserts, they offer both texture and flavor harmony. Finished with a deep purple mirror glaze and delicate tuile decorations, these tarts are as elegant as they are comforting. Whether for a seasonal tea table or a special dessert course, this creation embraces the richness of chocolate and the brightness of late-year berries.
Ingredients
Blueberry Jelly Insert
- 100 g: Blueberry purée
- Juice from 1 orange
- 1 sheet: Gelatin
- Sugar: to taste
Blueberry Mousse
- 113 g: Blueberry purée
- 35 g: Orange juice
- 10 g: Sugar
- 2.5 sheets: Gelatin
- 70 g: White chocolate chopped
- 120 g: Whipping cream 35%
Chocolate Shortcrust (Tart Shells)
- 200 g: Cake flour
- 24 g: Almond flour
- 80 g: Sugar
- 120 g: Soft butter
- 2 : Egg yolks
- 12 g: Cocoa powder
- 1 pinch: Salt
Chocolate Almond Sponge
- 35 g: Almond flour
- 35 g: Sugar I
- 1 : Egg
- 2 : Egg whites
- 22 g: Sugar II
- 30 g: Cake flour
- 10 g: Cocoa powder
- 1 pinch: Grated tonka bean optional
Blueberries: as needed
- Milk Chocolate–Blueberry Ganache
- 30 g: Cream
- 30 g: Whole milk
- 1 : Egg yolk
- 6 g: Brown sugar
- 62 g: Blueberry purée
- 100 g: Milk chocolate chopped
- 35 g: Cream whipped
- 0.5 sheet: Gelatin
Mirror Glaze
- 100 g: Glucose syrup
- 100 g: Sugar
- 50 g: Water I
- 6.7 g: Powdered gelatin
- 40 g: Water II
- 100 g: White chocolate
- 67 g: Sweetened condensed milk
- Gel food color: Violet + black
Chocolate Discs (Optional)
- 150 g: Dark chocolate
- 1.5 g: Cocoa butter Mycryo
- Acetate sheets
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Instructions
Prepare the Blueberry Jelly Inserts
- Soak gelatin in cold water.
- Heat blueberry purée, orange juice, and sugar.
- Dissolve the gelatin in the warm mixture.
- Pour into “Pomponettes” silicone mold and freeze.
Prepare the Blueberry Mousse
- Soak gelatin in cold water.
- Melt white chocolate gently.
- Heat purée, orange juice, and sugar.
- Add gelatin and stir to dissolve.
- Mix into the melted chocolate in three additions.
- Cool to 30°C, then fold in whipped cream.
- Fill “Goutte” molds nearly to the top, insert frozen jelly, top with mousse. Freeze overnight.
Make the Chocolate Tart Shells
- Mix soft butter, sugar, and salt until creamy.
- Add yolks, then almond flour, flour, and cocoa. Mix and knead.
- Chill for 2 hours.
- Line 8 cm tart rings with the dough, trim edges.
- Prick with a fork and freeze 15 minutes.
- Bake at 180°C for 13 minutes. Let cool.
Bake the Almond Sponge
- Whip almond flour, sugar (I), and egg until pale and fluffy.
- Whip egg whites and sugar (II) to stiff peaks.
- Sift together flour and cocoa.
- Fold meringue and dry ingredients into egg mixture.
- Spread 1 cm thick on tray, add blueberries.
- Bake at 170°C for 20 minutes. Cool, cut 7 cm discs, and place in tartlets.
Prepare the Ganache
- Soak gelatin in cold water.
- Heat cream + milk. Whisk yolk and sugar, temper with hot milk, return to heat, cook to 82°C.
- Separately melt chocolate, warm blueberry purée.
- Add purée into chocolate in 3 additions, emulsify.
- Mix in custard base. Cool to 30°C, fold in whipped cream.
- Pour over sponge in tartlets. Chill to set.
Mirror Glaze
- Bloom gelatin in cold water (II).
- Heat glucose, sugar, and water (I) to 103°C.
- Remove from heat, stir in condensed milk and gelatin.
- Pour over white chocolate. Add coloring. Blend.
- Cover and refrigerate overnight. Reheat to 34°C before use.
Chocolate Discs (Optional)
- Temper chocolate with cocoa butter.
- Spread thinly on acetate, let set, cut 8 cm discs.
- Press gently under parchment and let crystallize overnight.
Final Assembly
- Unmold mousse domes and glaze at 34°C.
- Place domes on tartlets.
- Decorate with tuile and optional chocolate disc.
- Chill until serving time.
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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.