Strawberry almond tart

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Fluted tart mould

28 cm removable bottom

Round cake pan

22 cm Springform

Decorating nozzle tips

For pipping bag

1. Sablé Pastry

   • 230 g plain flour
   • 150 g butter
   • 90 g icing sugar
   • 50 g ground almonds
   • 50 g egg (1 piece)
   • 2 g salt

   • In the bowl of a stand mixer, place the flour, ground almonds, salt, icing sugar, and cold butter cut into small cubes.
   • Mix on medium-low speed just until all the ingredients are combined and no butter pieces remain. The texture should resemble coarse sand, similar to crushed biscuits.
   • Then, add the egg and mix just until incorporated.
   • Tip the dough onto a sheet of baking paper and place another sheet on top.
   • Next, using a rolling pin, roll out the dough between the two sheets until it reaches a thickness of about 3 mm.
   • Place the dough in the freezer for about 20 minutes to firm up and make it easier to handle.
   • Once chilled, remove the dough from the freezer, peel off the baking paper and cut out a circle approximately 33 cm in diameter. Grease a 28 cm tart tin with butter and carefully line it with the pastry, pressing it gently into place and trimming the excess.
   • Finally, place a sheet of baking paper inside the tart case and fill it with baking weights (such as dried beans, chickpeas, lentils, etc.) to prevent the pastry from puffing up during baking.
   • Bake for 15 minutes with the weights, then remove them and bake for a further 20 minutes at 170º C.

2. Almond Cream

   • 120 g ground almonds
   • 120 g butter
   • 100 g icing sugar
   • 50 g egg (1 piece)
   • 35 g plain flour
   • 30 g rum

   • In a bowl, mix the sugar and room-temperature butter with a rubber spatula until smooth and combined.
   • Next, add the ground almonds and blend with the previous mixture.
   • Now, add the egg along with the rum and stir until fully incorporated.
   • Then, sift the flour and fold it in with the rubber spatula.
   • Finally, transfer the cream into a piping bag fitted with a 2 cm plain nozzle and leave it at room temperature until ready to use.

3. Strawberry Insert

   • 700 g fresh strawberries
   • 100 g vanilla sugar or white sugar
   • 10 g lemon juice
   • 8 g gelatine
   • 5 g vanilla

   • First, soak the gelatine in cold water for about 10 minutes.
   • Thoroughly wash the strawberries, dry them, and remove the tops.
   • Set aside 300 g of strawberries and cook them in a saucepan along with the sugar, lemon juice, and vanilla for about 10 minutes until the texture resembles a jam.
   • Then, remove from the heat, add the soaked and drained gelatine, and blend the mixture using a hand blender.
   • Dice the remaining strawberries into cubes of about 5 mm and fold them into the strawberry purée.
   • Line a 22 cm round mould with cling film and pour in the mixture, spreading it evenly over the surface.
   • Freeze until ready to use, for at least 4 hours or until completely set.

4. Vanilla Ganache

   • 400 g double cream (35% fat)
   • 100 g white chocolate
   • 5 g vanilla
   • 2 g gelatine

   • Start by soaking the gelatine in cold water for at least 10 minutes.
   • Meanwhile, place 100 g of cream and the vanilla in a saucepan and heat over medium heat until it comes to a boil.
   • Remove from the heat and add the soaked gelatine.
   • Next, pour the cream over the pre-melted white chocolate and stir to combine.
   • Then, add the remaining cold cream and emulsify the mixture using a hand blender.
   • Finally, cover with cling film in contact with the surface and refrigerate for at least 4 hours until ready to use.

5. Assembly

   • 300 g fresh strawberries
   • Neutral glaze (optional)

   • Start by piping the almond cream over the sablé pastry base and smooth it out with a spatula.
   • Next, bake with top and bottom heat at 180º C for 15 minutes. Once done, allow it to cool at room temperature.
   • When completely cooled, remove the strawberry insert from the freezer, unmould it and place it in the centre of the tart on top of the almond cream.
   • Now, wash the strawberries thoroughly, remove the tops and cut them in half.
   • Arrange the strawberry halves around the insert, alternating one facing inwards and the next facing outwards.
   • Finally, take the vanilla ganache from the fridge, whip it to medium peaks and transfer it to a piping bag fitted with a 2 cm star nozzle.
   • Pipe the whipped vanilla ganache over the strawberry insert as desired and decorate with a few more fresh strawberries. Optionally, brush the fresh strawberries with a little neutral glaze.
   • Allow the strawberry insert to fully defrost. Store in the fridge until serving and let it sit at room temperature for about 20 minutes before serving.

Discover the history of strawberry almond tart.

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