Dessert

Crispy Strawberry and Vanilla Tart

4 hPour 8Nutri-Score D€€€

4 h

Dessert

recette de

@larchitectepatissier

ce qu’il vous faut

8 personnes

croissant dough (laminated, cold)Produits frais500 g
almond powderFruits à coque et graines100 g
butter (softened)Produits laitiers100 g
sugarÉpicerie100 g
eggProduits laitiers2 morceaux
strawberries (hulled, half blended for the coulis, half sliced)Fruits et légumes500 g
lemon juiceFruits et légumes15 ml
milkProduits laitiers125 ml
flourCéréales75 g
vanillaÉpicerie10 ml
cream (cold, divided)Produits laitiers400 ml
white chocolate (chopped)Épicerie150 g
gelatin (bloomed in cold water)Épicerie4 g

par portion

463kcal

ce que vous utiliserez

pas à pas

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
Étape 1
Make the almond cream
- Cream the softened butter with the sugar
- Beat in the eggs, then fold in the almond powder
Étape 2
Bake the almond cream layer
- Spread the almond cream over the cooled shell
- Bake until set and lightly golden
Étape 3
Cook the strawberry coulis
- Blend part of the strawberries with the lemon juice
- Cook down until slightly thickened, then cool
Étape 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
Étape 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
Étape 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
Étape 7
Finish and serve
- Arrange the sliced strawberries on top
- Coat with the remaining strawberry coulis
- Chill before slicing
Étape 8

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