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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 godz.Porcje: 8Nutri-Score D€€€
od @jules_cooking2 importyugotowano 0 razy
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Składniki

8 osób
  • flourProdukty zbożowe200 g
  • almond flourOrzechy i nasiona50 g
  • butter (cold, cubed)Nabiał120 g
  • powdered sugarSpiżarnia80 g
  • egg (for the glaze)Nabiał1 kawałek
  • egg yolk (for the glaze)Nabiał1 kawałek
  • cream (for the glaze)Nabiał30 ml
  • white chocolate (melted)Spiżarnia150 g
  • strawberries (hulled, for the compote and decoration)Warzywa i owoce500 g
  • lilac flowers (for the compote, meringue and decoration)Warzywa i owoce30 g
  • sugarSpiżarnia250 g
  • long pepper (ground)Przyprawy3 g
  • egg whites (for the meringue)Nabiał3 kawałki
  • anise leaves (for decoration)Warzywa i owoce8 kawałki

na porcję

Wartości odżywcze

431kcal

Węglowodany
60 g
Białko
6 g
Tłuszcz
19 g
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Przybory

  • tartlet pan
  • microplane
  • Pędzelek kuchenny
  • Rękaw cukierniczy
  • Miska
  • Rondel
  • Piekarnik

krok po kroku

Przygotowanie

  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
    Krok 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
    Krok 2

  3. Cook the strawberry and lilac compote

    • Simmer the strawberries, lilac flowers and sugar
    • Cook down until thick and jammy, then cool
    Krok 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
    Krok 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
    Krok 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
    Krok 6

  7. Shape the meringue with the frozen stamp

    • Press the frozen stamp at -196 °C into the meringue to shape it
    Krok 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
    Krok 8

  9. Decorate and serve

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