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

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

4 hServes 8Nutri-Score D€€€
from @jules_cooking2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flourGrains200 g
  • almond flourNuts & seeds50 g
  • butter (cold, cubed)Dairy120 g
  • powdered sugarPantry80 g
  • egg (for the glaze)Dairy1 piece
  • egg yolk (for the glaze)Dairy1 piece
  • cream (for the glaze)Dairy30 ml
  • white chocolate (melted)Pantry150 g
  • strawberries (hulled, for the compote and decoration)Produce500 g
  • lilac flowers (for the compote, meringue and decoration)Produce30 g
  • sugarPantry250 g
  • long pepper (ground)Spices3 g
  • egg whites (for the meringue)Dairy3 pieces
  • anise leaves (for decoration)Produce8 pieces

per serving

Nutrition

431kcal

Carbs
60 g
Proteins
6 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • tartlet pan
  • microplane
  • Pastry brush
  • Piping bag
  • Mixing bowl
  • Saucepan
  • Oven

step by step

Method

  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
    Step 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
    Step 2

  3. Cook the strawberry and lilac compote

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

  7. Shape the meringue with the frozen stamp

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

  9. Decorate and serve

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