Home Recipes Strawberry tart 2.0

Strawberry tart 2.0

A decadent strawberry tart with Breton shortbread, whipped vanilla ganache, and a vibrant red fruit coulis.

Fruit Cakes and tarts Spice

Strawberry tart 2.0

Debic Professionals

Debic

Ingredients

For 2 servings

Breton shortbread

2 g fine salt

250 g sugar

125 g egg yolks

250 g Debic Cake Butter

350 g T55 flour

10 g baking powder

Whipped vanilla ganache

300 g Debic Cream Plus Mascarpone (1)

1 vanilla pod

125 g white chocolate

300 g Debic Cream Plus Mascarpone (2)

30 g gelatin mass

Red fruit coulis

200 g mixed red fruit

50 g strawberry purée

20 g lemon juice

50 g brown sugar

12 g gelatin mass

Debic products used

Cake Butter 4x2.5KG

Cream Plus Mascarpone 1L

Preparation

Breton shortbread

In a mixing bowl, whisk the salt, the sugar, and the egg yolks.

Add the softened butter.

Fold in the flour and baking powder.

Set aside to chill.

Roll out the shortbread to 1 cm then then cut circles 20 cm in diameter.

Bake at 175°C for 20 minutes in buttered and sugared circular moulds.

Remove from the moulds and leave to cool to ambient temperature.

Whipped vanilla ganache

Warm 300 g Cream Plus Mascarpone (1) with the scraped vanilla pod then pour onto the white chocolate.

Fold in the melted gelatin mass.

Mix then set aside to chill for at least 8 hours.

Red fruit coulis

Heat the fruit with the purée and the lemon juice.

Mix then add the sugar and the pectin NH.

Bring to a boil then add the gelatin mass.

Leave to cool for at least one hour.

Assembly

Whip the vanilla ganache gently.

Pipe the cream in flowers around the edges with a 14 mm plain nozzle then cover the centre.

Pipe the coulis then decorate with strawberries and small mint leaves.

Recipe tags Fruit Cakes and tarts Spice

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