The really hot weather is finally here and when it's really hot, the thing you are craving is fresh fruit. Especially strawberries, and strawberries are really delicious in tarts so this here is a strawberry tart but a little different.
This strawberry tart has different layers:
A crisp shortcrust base
A white chocolate ganache
A layer of strawberry jam / conserve
A layer of fresh strawberries
Mascarpone whipped cream piped stars
Pieces of strawberry and lime zest to decorate
There are lots of elements to this tart but it's very simple to make, the only difficulty being the piping on top but if you know how to use a piping bag, it's really easy.These different layers make this tart extra special, perfect for a special occasion in summer.
The addition of the lime adds a little pepse to the flavor and the mascarpone cream makes for a very fresh icing, perfect for the hot summer days.
Be careful whilst whipping the cream to not over-whip it especially if it's a hot day because the heat will make the cream look grainy and if you live the tart out, it will melt. So keep the tart in the fridge the longest time possible before serving.
Ingredients:
For the tart base:
75 grams of unsalted butter
150 grams of plain flour
1/2 teaspoon of salt
60 grams of icing sugar
1 egg yolk
optional: the zest of a lime
For the white chocolate ganache:
1/2 of a packet of powdered gelatin, bloomed / 1 and a 1/2 leaf gelatin, soaked
200 ml of double cream
125 grams of white chocolate
For the strawberry layer:
2 big spoonfuls of strawberry jam / strawberry conserve
200 grams of washed strawberries in thin slices
For the Mascarpone whipped cream:
250 ml double cream
100 grams of mascarpone
1 tablespoon caster sugar
1/2 teaspoon vanilla extract
To Top:
Strawberries, quartered
lime zest
Instructions:
For the tart base, mix the butter + plain flour + salt + sugar in a bowl until resembling fine breadcrumbs. Then add in the the egg yolk and the lime zest mix. Add in some water, 1 teaspoon at a time until a pastry forms. Leave in the fridge for at lest 30 minutes and take out 10 minutes before rolling.
Pre-heat the oven to 180°C and roll the pastry out between 2 sheets of plastic (I cut a freezing bag along the border) so that you don't need to add any flour so that the pastry doesn't stick. Butter your tart mold and place the circle of pastry inside. Blind bake in the oven for 25 minutes and then reserve.
For the white chocolate ganache, bloom the powdered gelatin and then melt the gelatin in the double cream in a saucepan on low heat. Meanwhile, chop the white chocolate into very small pieces. Once the gelatin is completely melted and the cream is just coming to the simmer, pour the cream over the white chocolate and leave for a minute before mixing to get a silky mixture. Pour this mixture over the tart pastry and leave in the fridge for at least 2 hours, or over night.
Once the white chocolate ganache layer is completely set, spread on the strawberry jam and lay on top the thin strawberry slices.
Whip the mascarpone + double cream + vanilla + caster sugar until soft peaks form, make sure to not over whip it. Then place the mascarpone cream into a piping bag fitted with a star nozzle and pipe onto the layer of strawberries.
Top with a handful of strawberries, cut into 6 length-ways and some lime zest.
Your strawberry layered tart is ready to be served!!!
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