Milk chocolate, hazelnut and blueberry tartlets

Procedimento

Gluten-free Coeur de Guanaja 80% dark chocolate shortcrust pastry

1. Melt the dark chocolate in the microwave. 
2. Stir through the soft butter until it is completely melted and the mixture looks smooth.
3. Add in eggs and salt and stir with the spatula until the mixture looks creamy, homogeneous and silky. 
4. In the bowl of a stand mixer fitted with paddle attachment combine: Teff flour, brown rice flour, cornstarch, hazelnuts flour and icing sugar (sifted) and beat for few seconds, until you get a homogeneous mixture.
5. Add in the chocolate-butter-eggs mixture and beat at low speed until a soft dough is formed. 
6. Press the dough into a neat flat square and wrap in plastic wrap before placing into the fridge for 1h.
7. Grease with butter the external sides of 8 fluted brioche moulds (I used these ones). 
8. On a lightly floured surface, roll the dough to 1-2 mm in thickness. Cut out 8 discs with a Ø 10 cm round cookie cutter and line the brioche moulds. I recommend to take a look at this post and also at this video for better understanding the various steps.
9. Once the brioche moulds are lined with the pastry, prick the top of the pastry, using a toothpick. Freeze for 1h. 
10. Preheat the oven to 160°C, ventilation mode. Place the frozen brioche onto a micro-perforated baking tray lined with Silpat mat and bake for 20 minutes. Remove from the oven and dust with cocoa butter powder (Mycryo) while they're still hot. This prevents the pastry to get soggy. Do not worry if you don't have the cocoa butter powder, as the tartlet shells will be covered with a thin melted chocolate layer.
11. Release the tartlet shells from the brioche moulds while the tartlets are still hot, using a tweezer.  
12. Melt some Bahibé 46% milk chocolate (or the milk chocolate of choice) in the microwave to 45°C. Brush the melted chocolate all over the base and the sides of the baked tartlet shells, into a thin layer. The chocolate makes a barrier which prevents the shortcrust pastry from moisture, as making the tartlet even crispier and tastier. Allow the chocolate to harden at room temperature or in the fridge eventually.

Gluten-free hazelnut praliné and Bahibé 46% milk chocolate croustillant

1. Melt the milk chocolate in the microwave to 45°C. Stir through the hazelnut praliné to get a smooth mixture.
2. Coarsely crush the chestnut flakes into crumbs. Using a knife, chop the hazelnuts into small pieces and place them into the bowl, along with chestnut flakes and salt. Mix with a spoon.
3. Add the chocolate and hazelnut praliné mixture to the crunchy mix and stir well with a rubber spatula.
4. Divide the croustillant between the 8 tartlets, into ½ cm in thickness. Allow it to harden at room temperature. 

Crème anglaise (for the Jivara 40% milk chocolate and blueberry suprême, recipe below)

1. In a saucepan, combine milk together with fresh cream an bring to simmer. Place yolks and sugar in a bowl and mix them together, using a fine whisk. 
2. Pour the warm liquid over the yolks in 3 times, while whisking at each addition of liquids. Place everything back into the saucepan and re-heat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
   A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.
3. Filter the crème anglaise and make the suprême (recipe described below) 

Jivara 40% milk chocolate and blueberry suprême

1. Soak the gelatin sheets in cold water. 
2. Melt the milk chocolate in the microwave to 45°C. Heat the blueberry puree in the microwave, without bringing to boil.
3. Once filtered the crème anglaise, weigh 138 g and add to the lukewarm blueberry puree. Add the soaked gelatin sheets and stir until it is completely dissolved. 
4. Pour the blueberry crème anglaise to the melted chocolate in 3-4 times, while stirring with the spatula at each addition of liquid, in order to obtain a smooth crémeux.
5. Transfer the crémeux into a mixing glass and stabilize the emulsion using an immersion blender, so that the crémeux looks creamier and silkier.
6. Transfer the crémeux into a bowl and let it to cool to 35-40°C.
7. Once the crémeux is 35-40°C, semi-whip the cold fresh cream, until soft peaks are formed.
8. Gently fold the semi-whipped cream through the crémeux once it is at 35-40°C, with a scooping-and-folding motion, in order to obtain a light and shiny suprême. 
9. Divide the suprême between the tartlets, pouring it over the firmed croustillant. Place in the fridge overnight (12h).  

Egg-free blueberry crémeux

1. In a saucepan, combine blueberry puree together with lemon juice and honey. Heat to 30°C. 
2. In a small bowl, mix sugar together with pectin NH and cornstarch, using a fine whisk. Add this mix to the lukewarm blueberry puree once it is at 30°C, whisking constantly with the whisk, to let the the mix of sugar + pectin NH + cornstarch dissolve into the liquid. Bring to boil and cook for around a minute to medium heat, or until the puree begins to thicken.
3. Transfer into a mixing glass and let to cool to 50°C (you can eventually place the jug in the fridge for faster cooling).
4. At 50°C, add the soft pieces of butter and blend with the immersion blender until get a smooth, creamy and silky cream. 
5. Transfer the crémeux into a silicone mould with 8 spiral shaped cavities of Ø 6 cm x 1 H cm (I used the Top 07 Ipnosi silicone mould from Pavoni) and freeze for about 2h in a domestic freezer or for approx. 1h in a blast freezer. 
6. Once the crémeux is perfectly frozen, place it on top of the chilled and thickened suprême. Place in the fridge to defrost for approx. 1h. 

Assembly and decoration

Garnish with fresh blueberries and edible flowers.