Nutrition Facts
8 servings
8
Strawberry Tart with Pastry Cream and Vanilla Ganache
This strawberry tart is excellent. Made with pastry cream and vanilla ganache on a shortcrust pastry, deliciously decorated with fresh strawberries, it's a pure delight! I recommend this recipe (very detailed) that has been tested several times.
Sweet shortcrust pastry
85 Sugar
300 Flour
150 Butter
2 Egg
1 pinch Salt
Pastry cream
500 Milk
100 Sugar
5 Egg yolk
60 Cornstarch
1 Vanilla bean
1 pinch Salt
Vanilla ganache
80 Liquid cream
120 White chocolate
2 Gelatin
Fruits
500 Strawberry
Decoration
5 Basil
Directions
1
Mix the flour, sugar, and salt.
2
Then add the butter and mix with the paddle attachment of your mixer, or with your fingers if you don't have a mixer.
3
Add the egg and mix again.
4
Shape into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes (ideally 1 hour).
5
Take the dough out of the refrigerator and let it come to room temperature for 15 minutes.
6
Roll out the dough on a floured work surface using a non-stick rolling pin.
7
To finish, bake your dough in the oven at 180°C for 17 minutes. Allow it to cool.
8
Soak the gelatin sheets in a little water to soften them.
9
Scrape the seeds and place the seeds and the pod in a saucepan with 800 ml of liquid cream until it boils.
10
Remove the pod from the pot and pour everything over the white chocolate and gelatin sheets.
11
Next, add the 800 ml of cold liquid cream in two batches. We could have heated everything, but since the goal is to cool the ganache later in order to whip it, we save time by doing it this way.
12
Cover directly (by sticking the film to the ganache) and place in the refrigerator for at least 2 hours. If you can leave it overnight, that's ideal.
13
Then whip the ganache at medium speed to incorporate air. The ganache should double, or even triple, in volume and should hold its shape on your whisk.
14
Finally, place the ganache in a piping bag fitted with a nozzle (I use one with a Y-shaped cut). Place in the refrigerator.
15
In a saucepan, pour in half a liter of milk. Scrape half a vanilla pod with a knife, and add the seeds along with the pod to the milk. Bring everything to a boil over low heat to allow the vanilla to infuse well into the milk.
16
Separate the yolks from the whites of 5 eggs and place them in a bowl. Add 100 grams of sugar and whisk vigorously until the mixture whitens and the sugar crystals are dissolved.
17
Gradually add 60 grams of cornstarch or, if unavailable, flour to the egg yolk and sugar mixture. Gently mix to avoid forming lumps.
18
Once the mixture is well blended, pour half of the just-boiling flavored milk into the cream mixture. First, mix gently, then more vigorously to loosen the cream. When the cream is soft, return it to the pot with the remaining half of the milk.
19
To finish, return the saucepan to low heat. Stir continuously until the first bubbles appear, which coincides with the thickening of the cream. The cream should remain soft. Let it cool.
20
Take the baked tart shell (optional: brushing it with melted white chocolate prevents the crust from softening) and add the pastry cream.
21
Prepare the piping bag with the vanilla pastry cream and make a circle on the edges using the angled piping bag (see photo of the tart).
22
To finish, finally add in the center the strawberries cut into quarters and the basil leaves on the side. Enjoy your meal!
Ingredients
Sweet shortcrust pastry
85 Sugar
300 Flour
150 Butter
2 Egg
1 pinch Salt
Pastry cream
500 Milk
100 Sugar
5 Egg yolk
60 Cornstarch
1 Vanilla bean
1 pinch Salt
Vanilla ganache
80 Liquid cream
120 White chocolate
2 Gelatin
Fruits
500 Strawberry
Decoration
5 Basil
Directions
Directions
1
Mix the flour, sugar, and salt.
2
Then add the butter and mix with the paddle attachment of your mixer, or with your fingers if you don't have a mixer.
3
Add the egg and mix again.
4
Shape into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes (ideally 1 hour).
5
Take the dough out of the refrigerator and let it come to room temperature for 15 minutes.
6
Roll out the dough on a floured work surface using a non-stick rolling pin.
7
To finish, bake your dough in the oven at 180°C for 17 minutes. Allow it to cool.
8
Soak the gelatin sheets in a little water to soften them.
9
Scrape the seeds and place the seeds and the pod in a saucepan with 800 ml of liquid cream until it boils.
10
Remove the pod from the pot and pour everything over the white chocolate and gelatin sheets.
11
Next, add the 800 ml of cold liquid cream in two batches. We could have heated everything, but since the goal is to cool the ganache later in order to whip it, we save time by doing it this way.
12
Cover directly (by sticking the film to the ganache) and place in the refrigerator for at least 2 hours. If you can leave it overnight, that's ideal.
13
Then whip the ganache at medium speed to incorporate air. The ganache should double, or even triple, in volume and should hold its shape on your whisk.
14
Finally, place the ganache in a piping bag fitted with a nozzle (I use one with a Y-shaped cut). Place in the refrigerator.
15
In a saucepan, pour in half a liter of milk. Scrape half a vanilla pod with a knife, and add the seeds along with the pod to the milk. Bring everything to a boil over low heat to allow the vanilla to infuse well into the milk.
16
Separate the yolks from the whites of 5 eggs and place them in a bowl. Add 100 grams of sugar and whisk vigorously until the mixture whitens and the sugar crystals are dissolved.
17
Gradually add 60 grams of cornstarch or, if unavailable, flour to the egg yolk and sugar mixture. Gently mix to avoid forming lumps.
18
Once the mixture is well blended, pour half of the just-boiling flavored milk into the cream mixture. First, mix gently, then more vigorously to loosen the cream. When the cream is soft, return it to the pot with the remaining half of the milk.
19
To finish, return the saucepan to low heat. Stir continuously until the first bubbles appear, which coincides with the thickening of the cream. The cream should remain soft. Let it cool.
20
Take the baked tart shell (optional: brushing it with melted white chocolate prevents the crust from softening) and add the pastry cream.
21
Prepare the piping bag with the vanilla pastry cream and make a circle on the edges using the angled piping bag (see photo of the tart).
22
To finish, finally add in the center the strawberries cut into quarters and the basil leaves on the side. Enjoy your meal!
Notes
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