By Matt Adlard


  • Vanilla Chantilly
    - 500g Double/Heavy Cream
    - 3g Gelatin Powder + 18g Water
    - 100g Melted White Chocolate
    - ½ Fresh Vanilla Pod
  • Sweet Pastry
    - 100g Unsalted Butter, Cold 
    - 75g Icing/Powdered Sugar
    - 65g Ground Almonds
    - 210g Plain Flour
    - 35g Whole Egg
    - Zest ½ Lemon
  • Almond Cream
    - 60g Soft Unsalted Butter 
    - 60g Icing Sugar
    - Zest ½ Lemon
    - 1 Large Eggs
    - 60g Ground Almonds
    - 10g Plain Flour
    - Fresh Blueberries
  • Blueberry Compote
    - 250g Blueberries
    - 2 Tbsp Water
    - 1 Tsp Sugar
    - 2 Tsp Cornflour 
    - Zest ½ Lemon


Vanilla Chantilly

1. Add the gelatin and cold water into a small saucepan and allow it to bloom for 5 minutes
• 3g Powdered Gelatin + 18g Cold Water
2. Add the white chocolate to a bowl and melt it over a pan of gently simmering water. Set it to one side.
• 100g White Chocolate
3. Next, add the cream and vanilla to a medium saucepan, and bring to a gentle simmer.
• 500g Double/Heavy Cream
• ½ Fresh Vanilla Pod
4. Once hot, turn off the heat, scoop in the bloomed gelatin. Stir the gelatin in until it has completely dissolved. 
5. Slowly pour the hot cream over the melted chocolate in three parts, stirring in small circles in the centre of the bow to create an emulsion.
6. Once you have added all the cream, ensure it is fully combined with the melted chocolate, cover the surface with cling film, and then refrigerate for a minimum of 6 hours or ideally overnight.

Sweet Pastry

If you want - you can re-roll the scraps to make extra tart shells. Just increase the quantity of almond cream as this only fills 4 tarts.

1. Cut the cold butter into cubes and add this into a stand mixer. Add in the dry ingredients, making sure to sift the flour and icing sugar to prevent any lumps. 
• 100g Unsalted Butter, Cold 
• 75g Icing/Powdered Sugar
• 65g Ground Almonds
• 210g Plain Flour
• Zest ½ Lemon
2. Mix on a low speed until the butter has broken down into smaller pieces. 
3. Pour in the egg and continue to mix until it pulls together into a dough.
• 35g Whole Egg
4. Split the dough into 4 pieces.
5. Working quickly, place a ball of dough onto a lightly floured surface and roll it out into a rough circle. Note - if the dough seems like it is becoming too warm, wrap it up and pop it in the fridge for 10m then start rolling again. 
6. Lift the circle of dough into your tart tin and use your fingers to press it into the corners. Trim off any excess dough. Lift the dough into the fridge and repeat with the remaining 3 tarts. Pre-heat the oven to 175C Non-Fan Assisted. 

Almond Cream

1. Into a large bowl, add the soft butter, icing sugar and lemon zest. Beat the mixture with electric beaters until it is smooth.
• 60g Soft Unsalted Butter 
• 60g Icing Sugar
• Zest ½ Lemon
2. Next pour in the egg and beat again to combine. It may initially look slightly curdled, no need to panic. Scrape down the sides to ensure it is all fully incorporated.
• 1 Large Egg
3. Finally, add in the dry ingredients and mix on low speed until they have mixed in completely.
• 60g Ground Almonds
• 10g Plain Flour
4. Add the mixture into a piping bag fitted with a round tip nozzle. 
5. Remove the chilled tarts from the fridge and place them on a baking tray. Pipe a thin layer of almond cream into the base of each tart.
6. Press some fresh blueberries into the almond cream.
7. Place the tarts in the oven and bake for around 15-20m or until lightly golden brown on top. Remove from the oven and allow to cool.

Blueberry Compote

1. Take ⅔ of the blueberries and place them into a bowl. Add the cornflour and toss the blueberries around to ensure they are completely coated. 
• 185g Blueberries
• 1 Tsp Cornflour
2. Add the blueberries to a small saucepan, along with the water, sugar & lemon. Place the pan on a low heat and stir until the blueberries have broken down, about 2-3 minutes. You may need to add more water as you are cooking it, if you find it is getting too thick so just keep a little pot nearby and keep adding extra water as needed.
• 2 Tbsp Water
• 1 Tsp Sugar
• Zest ½ Lemon
3. Remove the blueberries from the heat and pour them into a bowl. Take the remaining blueberries and stir them through the mixture. 
• 65g Blueberries
4. Let the mixture cool in the fridge for 1 hour. 


Chocolate Decoration

1. Take a tray and lightly oil the back of it.

2. Cut a square of acetate and press this firmly onto the lightly oiled tray (use a scraper and press it against the tray, removing any air bubbles)

3. Next, take your tempered chocolate and pipe a dollop, about 1.5-2” in diameter onto a silicon mat.

4. Take the tray lined with acetate, and press it down onto the dollop of chocolate, then slowly lift it back up.

5. Keeping the tray perfectly horizontal, rest it on two tall items so that it can completely set - it should take anywhere from 30m - 1 hour at room temperature.
Note - You can either repeat this technique with a few trays, or simply pipe 4 dollops at once and create multiple spikes on one tray.

6. Once set, carefully peel the chocolate spike off of the acetate ready to add onto your tart.


1. Once the blueberry compote has cooled and thickened slightly, take a few tbsp and scoop this onto the top of the cooled tarts.
2. Use an offset spatula to spread the mixture out so you have a smooth even surface on the top of your tart. 
3. Remove the vanilla cream from the fridge, and add it into a stand mixer fitted with a whisk attachment. Whisk on a medium speed for 1-2 minutes until the mixture reaches a medium peak.
4. Add the cream into a piping bag fitted with a St honore piping nozzle.
5. In a zigzag motion, pipe the cream all over the top of the tart. Repeat this with the remaining tarts. 
6. Allow to come to room temperature for 30m before serving.