In a suitable bowl, mix the pectin and granulated sugar.
In a heavy-bottomed saucepan, heat the blueberry puree to 50°C. Once it reaches this temperature, add the pectin mixed with the sugar, whisk vigorously, and bring to a high boil.
Pour the resulting mixture into a large bowl and chill in a blast chiller, covered with plastic wrap, until it reaches 4°C. Once it reaches this temperature, regenerate the coulis with an immersion blender. Add the halved blueberries, stirring with a whisk. Store at 4°C, covered with plastic wrap.
Rehydrate the gelatin with water.
In a stand mixer fitted with a semi-whisk attachment, whip the 35% fat cream. Cover with plastic wrap and refrigerate.
Whisk the Italian meringue at medium speed. Meanwhile, melt the rehydrated gelatin at 60°C, slowly pour it into the meringue, and whip for 3 minutes.
Mix the blueberry puree with the meringue, add the cream, and pour into silicone molds. Freeze until it reaches -20°C. Store in the freezer.
Place a 12cm dacquoise disc on the bottom of the tarts, then pour in 150g of blueberry compote and smooth with a suitable spatula.
Fold the blueberry mousse, previously glazed with a glossy purple glaze.
Serve at 4°C.
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