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Cooking
Strawberry Tart with White Chocolate and Almonds
· 8 servings
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.