Pairs well with Strawberry Tart Entremet
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Strawberry Tart Entremet
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A delicate strawberry tart featuring a sugar dough crust baked with almond cream and strawberries, topped with a soft strawberry jelly and decorated with vanilla ganache Chantilly. This dessert combines a fruit pie base with a luscious mousse-like topping for a visually stunning and delicious treat.
01:10:00 total
Serves 8
medium
Dessert Various
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Ingredients
- sugar dough - watch the video to see (enough for a tart shell)
- almond cream - watch the video to see (made from soft butter, vanilla sugar, almond meal, starch, and eggs)
- strawberries - watch the video to see (halved for jelly and some whole for topping)
- strawberry or raspberry puree - watch the video to see (for soft strawberry jelly)
- sugar - watch the video to see (for jelly and almond cream)
- pectin - watch the video to see (for jelly)
- lime zest - watch the video to see (for jelly)
- lemon juice - watch the video to see (for jelly)
- gelatin powder - watch the video to see (used in jelly and vanilla ganache Chantilly)
- white chocolate - watch the video to see (for vanilla ganache Chantilly)
- heavy cream - watch the video to see (half heated and half chilled for ganache Chantilly)
- vanilla - watch the video to see (for almond cream and ganache Chantilly)
- egg wash - watch the video to see (for glossy and brown finish on tart shell)
Instructions
- Prepare Soft Strawberry Jelly: Heat strawberry or raspberry puree with sugar and pectin. Add strawberry halves, lime zest, and lemon juice. Bring to a boil and cook for 2 minutes. Remove from heat and add gelatin. Pour into a mold slightly smaller than the tart and freeze for a few hours.
- Make Vanilla Ganache Chantilly: Mix white chocolate with half of the hot heavy cream and vanilla. Add gelatin and then the remaining chilled cream. Chill overnight.
- Prepare Almond Cream: Process soft butter with vanilla sugar and almond meal, add starch, then eggs. Mix until smooth.
- Blind Bake Tart Shell: Roll out sugar dough and line tart pan. Blind bake at 350°F (180°C) for 25 minutes. Apply egg wash halfway through baking for a glossy brown finish.
- Bake Tart with Almond Cream and Strawberries: Pipe almond cream into the baked tart shell, add a few strawberries on top, and bake again for 35 minutes.
- Whip Ganache Chantilly: Whip the chilled ganache to medium-firm peaks.
- Assemble Tart: Spread a thin layer of whipped ganache Chantilly on the cooled tart. Place the soft strawberry jelly on top. Decorate with fresh strawberries and Chantilly rosettes.
- Chill and Serve: Refrigerate the assembled tart for a couple of hours until the center is completely set.
