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Strawberry Tart with Lilac Compote, Long Pepper Sponge and Strawberry Cremeux
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Strawberry Tart with Lilac Compote, Long Pepper Sponge and Strawberry Cremeux

4 hPara 8Nutri-Score D€€€
de @jules_cooking2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • flourCereales200 g
  • almond flourFrutos secos y semillas50 g
  • butter (cold, cubed)Lácteos120 g
  • powdered sugarDespensa80 g
  • egg (for the glaze)Lácteos1 pieza
  • egg yolk (for the glaze)Lácteos1 pieza
  • cream (for the glaze)Lácteos30 ml
  • white chocolate (melted)Despensa150 g
  • strawberries (hulled, for the compote and decoration)Frutas y verduras500 g
  • lilac flowers (for the compote, meringue and decoration)Frutas y verduras30 g
  • sugarDespensa250 g
  • long pepper (ground)Especias3 g
  • egg whites (for the meringue)Lácteos3 piezas
  • anise leaves (for decoration)Frutas y verduras8 piezas

por ración

Nutrición

431kcal

Carbohidratos
60 g
Proteínas
6 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • tartlet pan
  • microplane
  • Pincel de cocina
  • Manga pastelera
  • Bol
  • Cazo
  • Horno

paso a paso

Preparación

  1. Make the almond tartlet base

    • Mix the flour, almond flour, powdered sugar and cold butter into a dough
    • Rest the dough, then roll it thin and line the tartlet pans
    • Grate the edges with a microplane to tidy the outside
    Paso 1

  2. Glaze and bake the base

    • Brush the tartlet with a glaze of cream and egg yolk
    • Bake until thin and crispy
    • Brush the inside with melted white chocolate to prevent sogginess
    Paso 2

  3. Cook the strawberry and lilac compote

    • Simmer the strawberries, lilac flowers and sugar
    • Cook down until thick and jammy, then cool
    Paso 3

  4. Bake the long pepper sponge

    • Whip the eggs with sugar until pale and airy
    • Fold in the flour and ground long pepper
    • Spread thin and bake, then cut to fit the tartlet
    Paso 4

  5. Prepare the strawberry cremeux

    • Blend the strawberries with sugar and egg yolks
    • Cook gently until thickened, then whisk in the butter
    • Cool and set in the fridge
    Paso 5

  6. Pipe the lilac meringue

    • Whip the egg whites with sugar into a meringue
    • Fold in the lilac flowers
    • Pipe a dot of meringue onto a white chocolate disc
    Paso 6

  7. Shape the meringue with the frozen stamp

    • Press the frozen stamp at -196 °C into the meringue to shape it
    Paso 7

  8. Assemble the tart

    • Fill the tartlet with the strawberry and lilac compote
    • Add the long pepper sponge and the strawberry cremeux
    • Top with the shaped meringue disc
    Paso 8

  9. Decorate and serve

    • Decorate with strawberries, lilac flowers and anise leaves
    Paso 9
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