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This is a super tasty strawberry tart - fairly complex but worth the time and effort. It starts with a tart shell, followed by almond cream. You then lay out a thin layer of strawberry confit and basil whipped cream. Finally, you have fresh strawberries with white wine jelly.
0:00 Intro
1:03 Almond cream
2:30 Egg wash & adding the almond cream
3:28 Basil Whipped Ganache
5:07 Strawberry Confit
6:18 White wine jelly
7:42 Putting everything together
▶Strawberry Tart◀
§Tart Crust§
Please watch my detailed “how to make a tart shell” video. Link is here:
• How to make a perfect ...
§Almond Cream§
Butter 16g
Powdered Sugar 16g
Almond Powder 16g
Eggs (room temp) 14g
Rum 2g
① Beat the butter lightly.
② Sift in powdered sugar, almond powder and mix.
③ Add the eggs gradually and mix.
④ Finally, add in the rum and mix.
⑤ Rest in the fridge overnight.
§Strawberry Confit§
Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar) 110g
Sugar 11g
Pectin 2g
Lemon juice 2.5g
① Mix sugar & pectin.
② Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat. Store in the fridge until use.
§Basil Whipped Cream§
Basil 1.5g
Gelatin 0.5g
Heavy cream 70g
White chocolate 19g
① Bloom gelatin in ice cold water.
② Heat the heavy cream with basil. Blend it to infuse fully.
③ Strain the hot basil heavy cream and add it to white chocolate.
④ Squeeze the bloomed gelatin, add it in and blend.
⑤ Wrap it and let it cool/rest in the fridge overnight (at least 12hrs)
§White Wine Jelly (optional)§
Wine 100ml
Water 25ml
Sugar 13g
Agar Agar 1.5g
① Mix sugar & agar agar.
② Heat wine & water and add in the sugar/agar agar.
③ Boil for another minute and pour it into a tray.
④ Let it cool down in the fridge.
§Assembly§
① Pipe the almond cream in the tart shell and bake for 10~12mins at 160℃. (The almond cream is thinner than usual so I’m baking it for a shorter time)
② Pipe the strawberry confit and smooth it out flat.
③ Whip the basil whipped cream and pipe it above the strawberry confit.
④ Place sliced strawberries on top.
⑤ Place white wine jelly.
How to store: This tart would last up to 3days in the fridge but the tart shell will become soggy after a day.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
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#strawberrytart #tart #sugarlane #조한빛 #슈가레인
16 авг 2024
