Summer Cake with Yoghurt Mousse & Blueberries

Crumble butter, icing sugar, almond flour and flour together. Add beaten egg gradually, just enough for the dough to come together. Chill the dough in the fridge for 30 minutes. Roll out the dough on a floured surface to about 3 mm thick. Divide the dough into the 10 rectangular tart rings. Bake the tarts at 180 degrees Celsius for 13 minutes or until golden brown. Allow the tarts to cool completely before removing them from the moulds.

Soak gelatine in cold water. Boil water and sugar to make a syrup at 118 degrees Celsius. Whisk the egg whites and slowly pour in the syrup while whisking. Continue whisking until the mixture reaches room temperature. Gently melt the gelatine in a saucepan. Mix it with a little of the meringue, then pour the entire mixture back into the meringue and stir well. Quickly mix in the yoghurt. Spread the mousse into the baked tart shells, leaving some space at the top for the blueberry purée. Place them in the freezer.

In a saucepan, heat frozen blueberries, sugar, and the lime juice and zest. Once the blueberries are tender, blend the mixture. Add the Texturas products and cook thoroughly. The purée should have the consistency of thick jam. Chill the purée.

Soak gelatine in cold water. Heat the cream in a saucepan just until boiling. Pour the warm cream over the white chocolate and blueberry purée, and add the gelatine. Mix everything until smooth, and refrigerate until the next day.

Place the oil in the freezer in a tall container. Soak gelatine in cold water. Heat lime juice, water, and sugar until warm and dissolve the gelatine in it. Pour the mixture into a dressing bottle and let it cool to room temperature. Once cooled, and the oil is cold, slowly drip one drop at a time into the cold oil. A sphere will form around each drop. Let the drops sit in the oil for at least 1 hour before gently draining off the oil. Now they can be used as decoration.

Blend the blueberry purée and spread it on the tarts with yoghurt mousse. Whip the Sarah Bernhardt mixture until lightly whipped cream and place it in a piping bag with a St Honoré tip. Pipe the cream onto the bases in a wavy motion. Garnish with lime pearls and edible flowers as desired.