The Strawberry tart is a classic spring dessert, fresh and gorgeous.
This strawberry tart has been prepared with a red Pâte sucrée, flavored with strawberry powder, a lime biscuit, a strawberry compote and a strawberry chantilly.
Fresh strawberries on top, brushed with neutral glaze.
Surprise your friends with the strawberry tart, perfect to be shared.
Strawberries tart
Ingredients
Short crust pastry
- 1 1/3 cup + 1.5 tbsp (180 g) pastry flour
- 3 tbsp (18 g) almond meal
- 1/3 cup + 1.5 tbsp (55 g) icing sugar
- 7 tbsp (102 g) soft unsalted butter
- a scant small (30 g) whole egg
- a pinch of salt
- 1 tsp strawberry powder (optional)
- red food colour
Lime biscuit
- 1.5 medium (75 g) whole eggs
- 2 tbsp (30 g) superfine granulated sugar
- 4 tbsp (20 g) honey
- ¼ cup (25 g) almond meal
- ¼ cup (35 g) all purpose flour
- 2.3 g baking powder
- a pinch of salt
- 2 tbsp (30 g) heavy cream
- zest from 1 lime
- 1.5 tbsp (20 g) melted hot unsalted butter
Strawberries compote
- 5.5 oz (150 g) washed and hulleds strawberries
- 4 tbsp (60 g) water
- 2 tbsp (30 g) superfine granulated sugar
- 2.25 g NH pectine (0.95%)
Strawberries chantilly
- 1/8 cup (30 g)
- ½ cup + 1 tsp (125 g) heavy cream
- 1 tbsp + 1 tsp (22 g) superfine granulated sugar
- 1 tbsp (5 g) Mycryo cocoa butter
- 0.95 g gelatin sheets
Extra
- Halved fresh strawberries (about 30)
- Neutral glaze
Instructions
Short crust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar, food colour and strawberry powder.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
To line the pastry ring
Brush the interior of your square ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 2mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
To bake
Heat fan oven to 330 F - 165°C.
Bake the tart shell for 21 minutes and let completely cool.
Lime biscuit
Heat fan oven at 300F-150°C.
Place an 8 inches (20 cm) square ring on a perforated baking sheet lined with silpat and set aside.
With a whisk, beat eggs with sugar and honey.
Then, add all the other ingredients, but melted butter.
Combine the mixture with a hand blender until smooth.
Then add the melted butter and combine with a rubber spatula.
Pour the mixture into the square ring and bake for 12-15 minutes until pale gold (it is not necessary to butter the ring).
Once cooled, even the edges of the biscuit and place into the tart shell.
Strawberries compote
In a small bowl, combine sugar with pectine and set aside.
Cut the strawberries and place in a small saucepan with the water.
Heat until 104F-40°C, then add sugar/pectine mixture.
Stir well, then bring the mixture to a boil.
Cook stirring constantly for about 2 minutes.
Out of the heat, blend quickly with a hand blender and let cool until 140F-60°C.
Pour the compote over the biscuit and refrigerate (or freeze).
Strawberries chantilly
Soak gelatin sheets in cold water.
Heat the cherries puree with sugar until 145F - 60°C.
Remove from the heat, add wringed gelatin sheets, melted cocoa butter and cold heavy cream.
Blend the mixture with a hand blender, cover with plastic wrap and refrigerate for at least 12 hours.
To assemble
In the bowl of a stand mixer, fitted with with whisk attachment, whip the chantilly until you get a smooth a shiny mixture.
Spread the Chantilly in an even layer over the strawberries compote.
Place the halved strawberries on the tart as you like.
To serve
Glaze the strawberries with neutral glaze and garnish with sugar paste flowers.
(if you have frozen the tart, refrigerate for 4 hours before serving).
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