Blackberry mousse tart with amaretti biscuits

Ingredients for 1 servings:

• 50 g amaretti biscuits, ground
• 55 g butter, cold
• 1 egg yolk, preferably size M
• 75 g spelt flour type 630
• ½ tbsp water, cold
• ¼ tsp vanilla, ground
• 2 sheets of gelatin (organic), alternatively 2.8 g agar-agar mixed according to package instructions
• 300 g blackberries, frozen
• 60 g raw cane sugar
• ½ tsp vanilla, ground
• 100 g yogurt, 1.5% fat
• 100 g whipped cream
• 2 tbsp orange juice from one organic orange, freshly squeezed
• 1 tsp orange zest
• 150 g blackberries, fresh
• Blueberries, mint leaves or flowers
• Flour for the mold and the work surface
• Fat for the mold
• Legumes for the mold, e.g. lentils

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 40 minutes

for a rectangular tart tin of 34 x 11 cm

For the dough, place the amaretti biscuits in a freezer bag, seal it, and lightly smash them with a rolling pin until they form fine crumbs. Place them in a bowl with all the other dough ingredients and quickly knead them into a shortcrust pastry with your fingers. Roll out the dough into a rectangle on a well-floured work surface. Place the dough in a lightly greased and floured, rectangular tart tin with a lift-off base (10 x 34 cm), pressing up the edges. Place the dough in the tin in the freezer for about 15-20 minutes. This will keep the dough nice and cool and prevent it from shrinking during baking. Preheat the oven to 175°C (top/bottom heat). Place a piece of baking paper on the base of the pastry and spread the pulses on it. Blind bake in the preheated oven on the second shelf from the top for about 20-25 minutes. Then remove and allow to cool completely. For the filling, soak the gelatine leaves in cold water. Whip the heavy cream until stiff and refrigerate. Heat the frozen blackberries and raw cane sugar slowly and gently in a saucepan, stirring constantly, until all the blackberries have thawed but the mixture does not boil. Puree the blackberries finely with a hand blender and pass through a sieve. Dissolve the well-squeezed gelatine completely in the still-warm blackberry puree, stirring constantly. Allow the mixture to cool to room temperature. Then add the yogurt, vanilla powder, orange zest and juice, and refrigerate the mixture until it begins to set. You’ll know this is happening when a furrow forms when you hold a spoon through it for about 3 seconds. Now fold in the stiffly whipped cream. Pour the mixture onto the tart base and refrigerate the tart for about 2 hours. Decorate the tart surface as desired with fresh blackberries, blueberries, amaretti biscuits, flowers and/or mint leaves.