Deser

Crispy Strawberry and Vanilla Tart

4 godz.Porcje: 8Nutri-Score D€€€

4 godz.

Deser

przepis od

@larchitectepatissier

czego potrzebujesz

8 osób

croissant dough (laminated, cold)Produkty świeże500 g
almond powderOrzechy i nasiona100 g
butter (softened)Nabiał100 g
sugarSpiżarnia100 g
eggNabiał2 kawałki
strawberries (hulled, half blended for the coulis, half sliced)Warzywa i owoce500 g
lemon juiceWarzywa i owoce15 ml
milkNabiał125 ml
flourProdukty zbożowe75 g
vanillaSpiżarnia10 ml
cream (cold, divided)Nabiał400 ml
white chocolate (chopped)Spiżarnia150 g
gelatin (bloomed in cold water)Spiżarnia4 g

na porcję

463kcal

czego użyjesz

krok po kroku

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