Chocolate blueberry tarts with berries

• Bring the cream and scraped vanilla bean seeds to a boil, pour over the chopped chocolate, and prepare a ganache.
• Let cool to 35°C, then gently fold in the whipped cream.
• Pipe the mousse into the chocolate tartlets and chill for 4 hours.

• Warm the Blueberrynosa to 40°C.
• Warm the milk, egg yolk, and vanilla to 40°C as well, then homogenize with an immersion blender.
• Add the warm egg-milk mixture to the hot Blueberrynosa and blend again until smooth.
• Add the bloomed gelatin and gently fold in the lightly whipped cream.
• Pipe into quenelle molds and freeze in a blast freezer.
• Unmold and spray the blueberry crémeux with purple chocolate.
• Place the sprayed blueberry crémeux on the tartlet filled with chocolate mousse.

Serving suggestion

• Decorate with fresh berries, leaves, and edible flowers