Dessert

Crispy Strawberry and Vanilla Tart

4 Std.Für 8Nutri-Score D€€€

4 Std.

Dessert

rezept von

@larchitectepatissier

was Sie brauchen

8 Personen

croissant dough (laminated, cold)Frischeprodukte500 g
almond powderNüsse & Samen100 g
butter (softened)Milchprodukte100 g
sugarVorräte100 g
eggMilchprodukte2 Stücke
strawberries (hulled, half blended for the coulis, half sliced)Obst & Gemüse500 g
lemon juiceObst & Gemüse15 ml
milkMilchprodukte125 ml
flourGetreide75 g
vanillaVorräte10 ml
cream (cold, divided)Milchprodukte400 ml
white chocolate (chopped)Vorräte150 g
gelatin (bloomed in cold water)Vorräte4 g

pro Portion

463kcal

was Sie verwenden

Schritt für Schritt

Prepare the crispy croissant dough shell
- Line the tart pan with the cold croissant dough, pressing it into the edges
- Prick the base and chill until firm
- Bake blind until deeply golden and crispy
Schritt 1
Make the almond cream
- Cream the softened butter with the sugar
- Beat in the eggs, then fold in the almond powder
Schritt 2
Bake the almond cream layer
- Spread the almond cream over the cooled shell
- Bake until set and lightly golden
Schritt 3
Cook the strawberry coulis
- Blend part of the strawberries with the lemon juice
- Cook down until slightly thickened, then cool
Schritt 4
Bake the vanilla choux biscuit
- Bring the milk and butter to a boil, then beat in the flour
- Dry the paste, then beat in the eggs and vanilla
- Spread thinly and bake until set
Schritt 5
Make the vanilla whipped ganache
- Heat part of the cream and pour it over the white chocolate with the gelatin
- Emulsify, add the remaining cold cream and the vanilla
- Chill, then whip to a light ganache
Schritt 6
Assemble the tart
- Spread the strawberry coulis over the almond cream
- Lay the vanilla biscuit on top
- Pipe the whipped ganache inside the shell and over the biscuit
Schritt 7
Finish and serve
- Arrange the sliced strawberries on top
- Coat with the remaining strawberry coulis
- Chill before slicing
Schritt 8