STRAWBERRY TART

Strawberry Tart
 

STRAWBERRY TART

An original recipe by L'École Valrhona
Makes 2 tarts for 6 people
Category: Cakes and Tarts
 
 

INGREDIENTS

ALMOND SHORTCRUST PASTRY:
135g butter
2.5g salt
102g confectioner’s sugar
35g almond flour
55g eggs
68g + 195g all-purpose flour

IVOIRE 35% & VANILLA PRESSED SHORTCRUST PASTRY:
300g ALMOND SHORTCRUST PASTRY
30g raw cane sugar
40g wheat flake cereal
150g IVOIRE 35%
50g butter
1 bean NOROHY Vanilla Bean (optional)

IVOIRE 35% & STRAWBERRY WHIPPED GANACHE:
200g Heavy cream 36%
20g corn syrup
200g IVOIRE 35%
250g strawberry purée

STRAWBERRY & PASSION FRUIT COMPOTE:
115g strawberry purée
135g passion fruit purée
25g corn syrup
3g pectin NH
28g sugar
1g gelatin (rehydrated in 5g of cold water)

 

INSTRUCTIONS

 
ALMOND SHORTCRUST PASTRY:
  • Mix the creamed butter, salt, confectioner’s sugar, almond flour, eggs, and the smaller portion of flour. Do not beat the mixture.
  • Once the mixture is well incorporated, add the remaining flour.
  • Store in the refrigerator or spread out immediately to a thickness of 2-3mm.
  • Bake on a perforated tray at 310°F (155°C).
 
IVOIRE 35% & VANILLA PRESSED SHORTCRUST PASTRY:
  • Use a rolling pin to break the shortcrust pastry into large pieces, then add in the raw cane sugar and wheat flake cereal. Melt the butter and the IVOIRE separately at 100-120°F (45-50°C). Use the back of a knife to score the vanilla bean.
  • Use a spatula to delicately mix the ingredients together.
  • Immediately put the mixture in a ring and press down with a spoon.
  • Store in the freezer.
 
IVOIRE 35% & STRAWBERRY WHIPPED GANACHE:
  • Heat the smaller portion of cream and glucose to immersion blend, then make a ganache by gradually combining the hot cream with the melted IVOIRE. Add the larger portion of chilled cream and strawberry purée to the ganache to immersion blend. Leave to set in the refrigerator for at least 3 hours before whisking.
 
STRAWBERRY & PASSION FRUIT COMPOTE:
  • Heat the strawberry and passion fruit purées and glucose together at 105°F (40°C).
  • Add the pectin and sugar mixture, bring to a boil, and finish off by adding the rehydrated gelatin. Boil again for 1-2 minutes. Pour into a silicone mold of the same diameter as your tart, to a depth of 5mm. Store in the freezer.
Assembly
  • Arrange the strawberry and passion fruit compote on the pressed shortcrust base. Add a few cubed fresh strawberries. Pipe the IVOIRE and strawberry whipped ganache onto the compote using a 12mm plain round nozzle. Decorate with a few halved strawberries.