Recipe for Dacquoise Tart with Strawberries and Diplomat Cream

Dacquoise

For a 20 cm diameter and 4 cm high ring

The dacquoise can be made the day before and wrapped in aluminum foil. It can also be frozen. Preheat the oven to 180°C. Grease and line the 20 cm diameter ring. Place it on a baking sheet lined with parchment paper. Sift the icing sugar, flour, and mix with the almond flour and hazelnut flour. Whip the egg whites until frothy, then gradually add 1/3 of the sugar while continuing to whip. Add the remaining sugar gradually, keeping the last third to firm up the meringue once it is stiff. Gently fold the almond and hazelnut flour into the meringue.

Dacquoise cooking Place in a piping bag with a 12 mm tip and pipe into the bottom of the circle in a spiral pattern, then pipe balls against the sides of the circle. Dust with powdered sugar and bake for about 25 minutes. The dacquoise should be well golden and a wooden skewer inserted in it should come out dry.

Pastry cream

Preparation of the pastry cream: Soak the gelatin sheets in a large volume of very cold water. In a mixing bowl, whisk the eggs and granulated sugar until the mixture lightens in color. Add the cornstarch and whisk again. Heat the milk with the split and scraped vanilla pod. Slowly pour the milk into the egg mixture while whisking vigorously, then transfer everything back to the saucepan and cook while stirring until it boils. Off the heat, add the softened and well-drained gelatin and mix well.

Pastry cream continuation Pour the pastry cream into a large clean dish, cover with plastic wrap directly on the surface, and refrigerate until completely cool or preferably until the next day.

Diplomat Cream
Take the pastry cream out of the refrigerator and bring it to room temperature. Once the pastry cream has cooled, whisk it vigorously to restore its flexibility and smoothness. Set aside. Whip the very cold heavy cream to a soft texture and gently fold it into the pastry cream with a spatula to achieve a smooth and homogeneous diplomat cream. Place in a piping bag and refrigerate.

Garnish the diplomat cream on the dacquoise biscuit. Decorate with strawberries as you wish.