Strawberry Tart Chef Hugo & Victor

Ingredients

• 175 g T45 Flour (Sift before use)
• 105 g Cold butter (Cut into large cubes, very cold)
• 65 g Powdered sugar (Sift to avoid lumps)
• 25 g Almond powder (Unroasted)
• 1 pcs Egg (Small egg, at room temperature)
• 4 g Fleur de sel (Add at the end of mixing)
• 65 g Softened butter (At room temperature)
• 20 g Sugar (granulated)
• 1 pcs Egg (for almond cream) (Lightly beaten)
• 45 g Almond powder (almond cream)
• ½ pcs Organic lemon zest (Finely grated)
• 100 g Fresh strawberries (Wash, hull, coarsely cut)
• 40 g Water
• 10 g Lemon juice
• 20 g Sugar (for marmalade)
• 5 g Hannache pectin (Facilitates marmalade setting)
• 250 g Strawberry purée (Fresh or frozen, very smooth)
• 1 pcs Egg yolk (Separate from white)
• 30 g Sugar (for light cream)
• 20 g Cornstarch
• 50 g Whole milk cream (Very cold)
• 20 g Lemon juice (for light cream)
• 100 g Water (candied zest)
• 50 g Sugar (candied zest)
• 1 pcs Lemon zest (candied) (Zest removed with a zester knife)
• 100 g Strawberry purée (gelée)
• 20 g Sugar (gelée)
• 2 g Pectin H (About ½ teaspoon)
• 5 g Lemon juice (gelée) (A few drops)
• a few drops pcs Red food coloring (Optional, to intensify color)
• 500 g Fresh strawberries (decoration) (Wash, hull, cut in half)

Instructions

1. Prepare the shortcrust pastry

   In the mixer bowl, place the cold butter cut into cubes and the flour. Mix with the flat whisk until a sandy texture is achieved.

   Time: PT5M

2. Incorporate the dry ingredients

   Add the almond powder, powdered sugar and fleur de sel, then mix until fully incorporated. Add the beaten egg and mix quickly.

   Time: PT5M

3. Rest the dough

   Form a ball, wrap in cling film and place in the refrigerator for 2 hours.

   Time: PT2H

4. Line the tart pan

   On a floured work surface, roll the dough to 2‑3 mm. Cut a disc slightly larger than the 22 cm circle, place it in the pan, press the edges and remove excess with the rolling pin then the knife.

   Time: PT10M

5. Chill the dough

   Place the tart base in the freezer for 12 minutes to firm up before blind baking.

   Time: PT12M

6. Blind bake

   Preheat the oven to 170 °C. Bake the base blind for 20 minutes until lightly under‑cooked. Remove the ring and let cool to room temperature.

   Time: PT20M

   Temperature: 170°C

7. Prepare the almond cream

   In the mixer bowl, cream the softened butter with the sugar. Add the beaten egg, then the almond powder and lemon zest. Mix until a homogeneous paste is obtained.

   Time: PT10M

8. Bake the almond cream

   Pour the almond cream onto the cooled tart base, smooth with a spatula. Bake at 190 °C for 9 minutes until lightly colored.

   Time: PT9M

   Temperature: 190°C

9. Prepare the strawberry marmalade

   Wash, hull and coarsely cut the strawberries. In a saucepan, place them with the water and lemon juice, bring to a boil. In a small bowl, mix the sugar and pectin, add to the strawberry mixture, stir and bring to a boil again. Reduce heat and simmer for 15 minutes until thickened. Roughly blend the marmalade.

   Time: PT22M

10. Spread the marmalade

    Pour the still‑warm marmalade over the tart base and spread evenly with an offset spatula. Refrigerate until assembly.

    Time: PT5M

11. Prepare the light strawberry cream – pastry cream base

    In a bowl, whisk the sugar with the egg yolk, add the cornstarch and mix. In a saucepan, bring the strawberry purée to a boil, then pour the hot purée in two batches over the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring until thickened (about 5 minutes).

    Time: PT15M

12. Cool the pastry cream

    Pour the cream into a dish, cover with cling film in contact and place in the refrigerator for a few minutes until completely cooled.

    Time: PT5M

13. Whip the liquid cream

    Whisk the very cold liquid cream with an electric mixer until a firm whipped cream forms.

    Time: PT5M

14. Fold in the whipped cream

    Gently fold the whipped cream into the strawberry pastry cream using a spatula, lifting the mixture to keep the volume.

    Time: PT3M

15. Pipe the light cream

    Pipe the light cream in a spiral (squiggle) over the entire surface of the tart base using a small offset spatula.

    Time: PT5M

16. Prepare the candied lemon zest

    In a small saucepan, bring 100 g water with 50 g sugar to a boil. Add the lemon zest and let candy for 10 minutes. Strain and set aside the candied zest.

    Time: PT15M

17. Prepare the strawberry gelée

    In a saucepan, heat the strawberry purée with the sugar, pectin, a few drops of lemon juice and the red coloring. Bring to a boil then simmer for 5 minutes. Let cool slightly before use.

    Time: PT10M

18. Arrange the strawberries

    Wash, dry and cut the strawberries in half. Arrange the halves in a fan around the edge of the ring, alternating the tilt each turn, then fill the centre with the remaining strawberries.

    Time: PT10M

19. Glaze the strawberries with gelée

    Using a brush, glaze each strawberry half with strawberry gelée to add shine and extra flavor.

    Time: PT5M

20. Finish with candied zest

    Scatter a few candied lemon zest pieces over the tart to add elegance and a touch of zest.

    Time: PT2M

Nutrition Facts

Calories

190

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g