Dessert

Crispy Strawberry and Vanilla Tart

4 uVoor 8Nutri-Score D€€€

4 u

Dessert

recept van

@larchitectepatissier

wat je nodig hebt

8 personen

croissant dough (laminated, cold)Vers500 g
almond powderNoten en zaden100 g
butter (softened)Zuivel100 g
sugarVoorraadkast100 g
eggZuivel2 stukken
strawberries (hulled, half blended for the coulis, half sliced)Groente en fruit500 g
lemon juiceGroente en fruit15 ml
milkZuivel125 ml
flourGranen75 g
vanillaVoorraadkast10 ml
cream (cold, divided)Zuivel400 ml
white chocolate (chopped)Voorraadkast150 g
gelatin (bloomed in cold water)Voorraadkast4 g

per portie

463kcal

wat je gebruikt

stap voor stap

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