Tarte aux myrtilles

Pitch for the batter icing sugar and butter with an electric mixer until foamy. Add the egg and mix well. Then add flour, knead in almonds and salt, and refrigerate the dough wrapped in foil 30 minutes. Preheat the oven to 180 ° C preheat. Place the dough on a floured surface, roll out 0.5 cm thick and interpret small greased baking pans with it. The pastry with a fork a bit, pour the peas and the cupcakes in the oven for 10 to 12 minutes until golden brown. Take out, remove the peas and let the cupcakes cool. The fresh blueberries wash thoroughly and drain well. For the mascarpone mousse sugar, egg yolks and the egg white until foamy with an electric mixer set up, the mixture should be firm and compact. Mascarpone in a bowl and stir with a whisk, then lift the sugar-egg mixture with the mascarpone. The mascarpone mousse 15 minutes to cool. Füle fresh blueberries baked into the cake and spread the mascarpone mousse on it.