Strawberry Tart with White Chocolate and Almonds

Step-by-step method

At a glance

You're building an elegant French tart with three components: a buttery shortcrust pastry, silky white chocolate ganache infused with fresh strawberry, and a delicate almond filling—all coming together for a restaurant-worthy dessert that's absolutely doable at home. The main time commitment comes from chilling the ganache and pastry overnight, plus whipping the ganache carefully to get that perfect matte finish (the trickiest step!). Beyond those waits, you're looking at about 90 minutes of actual baking and assembly to create a showstopper that'll have everyone asking for your secrets.

1/11

Making the ganache base

Soak the gelatine in water. Heat half of the cream with half of the vanilla until just below boiling point, then dissolve the gelatine in it. Pour the hot mixture over the chocolate, stir well, then add the remaining cold cream. Blend with a hand blender, keeping it pressed to the bottom. Cover with plastic wrap and chill in the fridge overnight.

For this step
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115 gram
White Chocolate 35%

375 gram
Whipping Cream 33%

3 gram
Powdered Gelatin (dry)

13 gram
Water

1 piece
Vanilla Bean
2/11

Fresh strawberry purée

Let the gelatine soften in water. Simmer the strawberries with sugar and lemon, then blend with a hand blender. Stir the gelatine into the hot purée and mix until fully dissolved. Cover with plastic wrap pressed directly onto the surface and chill in the fridge.

For this step
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250 gram
Strawberries (frozen)

40 gram
Granulated Sugar

4 gram
Powdered Gelatin (dry)

24 gram
Water

1 teaspoon
Lemon Juice
3/11

Making the shortcrust pastry

Combine the dry ingredients, add the cold butter and use a stand mixer with the paddle attachment to form a crumbly mixture. Add the egg and mix quickly into a smooth dough. Press it a few times with the heel of your hand so no visible pieces of butter remain. Wrap in plastic wrap and chill in the fridge overnight.

For this step
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460 gram
All-purpose wheat flour

180 gram
Powdered Sugar

60 gram
Almond Flour

220 gram
Unsalted Butter

100 gram
Chicken Eggs

1 gram
Salt

1 piece
Vanilla Bean

4/11

Shortbread crown topping

Preheat the oven to 160°C (top and bottom heat). Place a damp tea towel under the baking paper to stop it slipping. Roll out a thin sheet of dough. Cut out flower shapes, a 24 cm circle, and a smaller centre piece. Prick all over with a fork and freeze for 15 minutes. Bake for 15–18 minutes and let cool completely on the tray.
5/11

Lining the tart ring

Roll out a thin sheet of dough. Cut out the base and shape long strips to line the sides of the tart ring, overlapping by about 1 cm at the seam. Press firmly against both the ring and the base. Smooth the joins carefully with your fingers and trim off any excess dough with a knife. Freeze for 15 minutes to stop the pastry shrinking during baking.
6/11

Almond filling

Beat the softened butter with the sugar using the paddle attachment of a stand mixer. Gradually beat in the egg, then gently fold in the almond flour and plain flour. Don't overmix, or the filling will puff up too much in the oven.

For this step
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100 gram
Unsalted Butter

100 gram
Granulated Sugar

100 gram
Almond Flour

100 gram
Chicken Eggs

15 gram
All-purpose wheat flour
7/11

Baking the shell and filling

Line the tart base with baking paper and fill with baking beans. Blind-bake for 15 minutes. Remove the beans, spread over the almond filling and bake for a further 15–20 minutes until golden. Let the tart cool for 15 minutes so the pastry sets and firms up. Then carefully remove the ring and transfer the tart onto a wire rack.
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Spreading the strawberry confit

Spread the strawberry purée over the cooled almond base. If it's too firm, briefly stir it with a spoon or whisk to loosen it. Prepare fresh strawberries, cleaned and cut into quarters.

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8 piece
Strawberries
9/11

Whipping the ganache

Take the chilled mixture from the fridge, transfer to a bowl and whip on medium speed for 1 to 3 minutes. As soon as it turns matte and starts to hold a clear trail, stop immediately — overwhipped ganache will curdle. If it isn't thickening, freeze it for 15 minutes and try again.
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Piping the ganache onto the tart

Transfer the ganache to a piping bag fitted with a round tip and pipe small, firm dots close together over the tart. Tuck in a few pieces of strawberry here and there, then carefully place the baked crown on top. Finish with a light dusting of icing sugar if you like.
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Serving

Before slicing, remove the top crown and break it into small shortbread pieces. Serve them alongside each slice of tart. Don't leave the dessert out at room temperature for long. After taking it out of the fridge, let it sit briefly so the flavours can fully develop before serving.

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Strawberry Tart with White Chocolate and Almonds

Name: Dreamy Strawberry Tart with White Chocolate
Prep time: 33 min
Cook time: 91 min
Total time: 1354 min
Yield: 8
Cuisine: French
Ingredients: 250 gram Strawberries (frozen); 1 teaspoon Lemon Juice; 115 gram White Chocolate 35%; 320 gram Unsalted Butter; 180 gram Powdered Sugar; 2 piece Vanilla Bean; 475 gram All-purpose wheat flour; 37 gram Water; 7 gram Powdered Gelatin (dry); 160 gram Almond Flour; 8 piece Strawberries; 375 gram Whipping Cream 33%; 140 gram Granulated Sugar; 200 gram Chicken Eggs; 1 gram Salt

flavorsbyyumsto

Prep 33 min Cook 1 h 31 min

Plus overnight of resting (not counted in active time)

15 Ingredients

11 Steps

Very hard Difficulty

Ingredients — what you'll need

You only need 15 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Immersion blender

Stand mixer

Rolling pin

Cookie cutter ⌀ 24 cm

Baking paper

Tea towel

Baking beans

Cooling rack

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 17 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 20 × 20 cm · 100 pcs per pack

Piping nozzle

JEM JEM Decorating Tip – Open Star #13 (Small) #13

JEM JEM Decorating Tip – Petal / Ruffle #104 #104

About this recipe

Mmm, it already smells like buttery shortbread. And just wait until your spoon sinks into the silky ganache made from real white chocolate and fresh strawberry purée, revealing a delicate almond filling underneath ✨🍓 An absolute showstopper. A dessert straight out of a French pâtisserie — yet totally doable at home, because I've packed the recipe with all my go-to pastry tricks. The result is well worth it (yes, we're using the purple heart for this one). So let's get baking — you're going to fall in love with this strawberry tart.

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Step-by-step method

At a glance

Making the ganache base

For this step

Fresh strawberry purée

For this step

Making the shortcrust pastry

For this step

Shortbread crown topping

Lining the tart ring

Almond filling

For this step

Baking the shell and filling

Spreading the strawberry confit

For this step

Whipping the ganache

Piping the ganache onto the tart

Serving

How it went

Nobody has tried this recipe yet

Strawberry Tart with White Chocolate and Almonds

Ingredients — what you'll need

Equipment

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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