Blueberry tart with muscat cream

In its simplicity, this tart is rich in flavors and textures: the crust and lattice are made with a reverse-crust pastry made with rice flour, which, in addition to being gluten-free, allows the dough to be more crumbly; the soft and velvety cream is enriched with the fruity notes of Moscato, and since I wanted a dessert for everyone, I decided to make it with rice milk, which is therefore lactose- and gluten-free (to make the recipe lactose-free, simply replace the butter in the pastry with an equal amount of margarine and sunflower oil). The acidity comes from the blueberry compote, obviously organic and gluten-free, and the fresh blueberries.

• 125 g rice milk
• 37 g egg yolks
• Half a teaspoon of Moscato
• 37 g granulated sugar
• 15 g corn starch

• 125 g rice flour
• 75 g Butter
• 50 g icing sugar
• qb Vanilla powder
• 1 pinch fine salt
• 20 g egg yolks

• 90 g blueberry compote
• 2 tablespoons of icing
• 50 g fresh blueberries

Tools needed to get started:

• 15 cm diameter micro-perforated ring, or tart mould
• Grill mold
• Planetary mixer with leaf whisk
• Rolling pin

Let's prepare the Moscato cream

Bring the rice milk to the boil, meanwhile in a bowl mix the egg yolks with the sugar, once combined add the cornstarch.

Pour the hot milk over the eggs, stir and put back on the heat, bring to the boil and cook for 1 minute, until the mixture thickens.

Remove from the heat, allow the cream to cool quickly to 35°C, add the Muscat wine.

Let's prepare the rice pastry

In a stand mixer fitted with a paddle attachment, mix the butter, flour, sugar, and seasonings until the mixture becomes smooth and sandy.

Lightly beat the egg yolks with the salt and add them to the flours, working until the mixture is smooth.

Work the dough with your hands to form a ball, wrap it in cling film and leave to rest in the refrigerator at +4°C for at least two hours.

Assemble the blueberry tart

Preheat the fan oven to 180°C.

Roll out the pastry to a thickness of 5 mm, cut out the tart base using the ring, prick the bottom with a pastry wheel or a fork, line the edge of the ring and refrigerate.

Meanwhile, roll out the remaining pastry and use the appropriate mold to create a grid. Cut out two grids about half the size of the circle and refrigerate for 10 minutes.

Lower the oven to 160°C and insert the ring and grill and cook for 20 minutes.

Let the shell cool, fill halfway with the blueberry compote, cover the compote with the Muscat cream.

Cover the edge of the shell with icing to ensure one of the two grids, dusted with powdered sugar, adheres, place the fresh blueberries in the other half of the tart, once the blueberries are in place, place the second grid upright on the tart.

Spread a thin layer of icing over the entire outer edge of the tart and serve.