Cream the butter and icing sugar until smooth; add the egg gradually.
Sift the flour, cinnamon and salt; mix in just until a dough forms.
Wrap and chill for at least 2 hours. Roll to 2 mm and line 12 tart rings.
Freeze the lined shells, then bake at 160°C fan for 14–16 minutes until golden.
Cool completely before filling.
Cream the butter, sugar and almond flour until evenly combined.
Add the egg in 2–3 additions, mixing smooth between additions.
Mix in the ube paste until the colour is even.
Pipe approximately 19g into each tart shell.
Bake at 160°C fan for 10–12 minutes, until just set; cool.
Mix the sugar and pectin NH thoroughly.
Warm the blueberry purée and berries to approximately 40°C.
Whisk in the sugar mixture; bring to a full boil and cook for 1 minute.
Remove from the heat and stir in the lime juice; blend briefly if a smoother confit is preferred.
Cover at contact and chill. Pipe approximately 10–12g into each tartlet.
For 18g gelatine mass, bloom 3g gelatine in 15g cold water.
Warm 60g cream with the sugar; dissolve the gelatine mass in it.
Pour over the mascarpone and blend smooth; add the lime juice and zest.
Cool the base to 28–30°C, then fold in 120g softly whipped cream.
Pipe into 12 ring moulds and freeze until solid.
Mix the sugar and pectin NH thoroughly.
Warm the blueberry purée and berries to approximately 40°C.
Whisk in the sugar mixture; bring to a full boil and cook for 1 minute.
Remove from the heat and stir in the lime juice; blend briefly if a smoother confit is preferred.
Cover at contact and chill. Pipe approximately 10–12 g into each tartlet. Decoration: Dobla curl purple and Lace flower purple.