Hello friends,
I hope you have a sweet tooth and especially love strawberries because this recipe is simply delicious. You’re in for a treat with my indulgent gourmet strawberry tart!
My Passion for Strawberries
That’s what I adore about spring: the return of strawberries! I love them in all forms. They mark the beginning of the season and always bring such joy! 😉 As a reminder, here are some of my favorite strawberry recipes to inspire you:
The rhubarb and strawberry verrines
My rhubarb and strawberry pie (this flavor combination is simply delightful!)
Or my small Tangzhong brioche with whipped cream and strawberries (or Maritozzi).
An Original Creation
This delightful strawberry tart is sure to surprise you… It’s a departure from traditional strawberry tarts. Here, I’ve combined a medley of flavors, textures, and indulgence…
It features an almond shortcrust pastry base, topped with a thin layer of almond financier, creamy whipped white chocolate ganache, generous strawberries, and a strawberry and lime coulis. Here’s the plan! I can’t wait to hear your feedback… I look forward to your comments!
The Visual of My Gourmet Strawberry Tart
I wanted to put effort into the presentation with this unique arrangement of strawberries. However, you can style them in a more traditional way if that suits you better!
This delicious strawberry tart would also be perfect in individual servings, made in 9 cm diameter pastry rings. For a step-by-step guide, I invite you to click on the link here. You’ll see that the recipe is not complicated. Just take your time.
The Varieties of Strawberries
Strawberries are quintessential fruits of spring and early summer, loved for their sweetness, aroma, and versatility in the kitchen. But did you know that there are many varieties, each with its unique characteristics? Here’s a glimpse at the main strawberries found in France.
The Gariguette is undoubtedly the most famous. Early-season, it’s available from March to April. Elongated, bright red, and slightly tangy, it enchants with its fragrant aroma. It’s the perfect strawberry to enjoy fresh.
Next up is the Ciflorette, which is sweeter, juicier, and less acidic. It’s easily identified by its elongated shape and lighter color and is often enjoyed raw or in fruit salads.
The Mara des Bois is a remontant variety, meaning it produces fruit multiple times throughout the season. It has the flavor of wild strawberries, with a sweet, floral taste. Perfect for delicate desserts or homemade jams.
The Charlotte, also remontant, features an aromatic strawberry with tender flesh, loved by children for its natural sweetness.
Then there’s the Darselect, which is larger and firmer, making it ideal for tarts, and the Cléry, which is sweet and juicy, often grown organically.
Each variety has its season, flavor, and usage. The best approach? Taste them all over the course of the weeks to find your favorite! Whether fresh, in a tart, or in a coulis, strawberries are always a delight.
My Storage Tips
For storage, refrigeration is essential due to the whipped ganache. You can keep it this way for up to 48 hours without any issues. The strawberries may lose some of their sheen, but the flavor will remain intact.
The Necessary Utensils:
A food processor for the dough (you can also do it the traditional way if you don’t have one),
One small saucepan (for the ganache and coulis),
A pastry ring of 22 to 24 cm (approximately 8.5 to 9.5 inches),
One rolling pin,
A small offset spatula,
One electric whisk for the ganache,
A chinois strainer,
Ideally, one squeeze bottle for the coulis,
A cutting board,
And one good paring knife.
More Ideas Just for You
And if, like me, you are a die-hard fan of strawberries, I highly recommend trying the Strawberry Cream Diplomate. It’s another exquisite way to savor this seasonal fruit. And for those who enjoy a little variety, why not pair your tart with a delightful treat? The Almond and Apricot Financiers are perfect for that. Their fluffy texture and delicate flavor beautifully complement the freshness of the strawberries. I’d love to hear your thoughts!
There you go, you know everything about making my gourmet strawberry tart!
The recipe, Chef!
Gourmet Strawberry Tart
( Vote !)
Loading...Ingredients
- Ganache
- 50 g of white chocolate
- 50 g + 50 g of heavy cream
- 1/2 teaspoon of honey
- Strawberry Jam
- 400 g of strawberries
- 40 g of sugar
- 1/2 lime
- 1 sheet of gelatin
- Almond Paste
- 120 g of flour
- 1 pinch of salt
- 65 g of icing sugar
- 25 g of almond powder
- 65 g of butter at room temperature
- 1 egg yolk
- 1 tablespoon of milk
- Almond Cream
- 35 g of soft butter
- 35 g of icing sugar
- 35 g of almond powder
- 40 g of egg white
- Final Assembly
- 3 tablespoons of strawberry jam
- A few leaves of basil (optional)
Instructions
Ganache
Pour 50 g of cream in a small saucepan and add the honey.
Heat it up. Stop as soon as it boils.
Add your white chocolate cut into pieces.
When the chocolate is softened, mix well.
Then add the 50 g of cold cream, mix well.
Cover with plastic wrap and refrigerate for at least 2 hours.
Strawberry Confit
Soak the sheet of gelatin in cold water.
Wash, hull, and slice your strawberries into 1 cm thick slices.
Reserve the prettiest slices in a sufficient quantity to cover your tart.
Put the rest (about 200 g) in a saucepan with the sugar and the juice and zest of the 1/2 lime.
Let rest for 15 minutes.
Then cook over medium heat for about 10 minutes.
When the strawberries are soft, stop cooking and strain everything through a sieve, pressing the fruit well.
Return the resulting juice to the saucepan and cook for 2 minutes at a gentle boil.
Remove from heat, add the drained gelatin sheet, and mix until fully dissolved.
Set aside at room temperature, ideally in a squeeze bottle with a spout.
Almond Paste
Mix the flour, salt, almond powder, and sugar.
Add the butter cut into pieces. Mix well.
Then add the egg yolk and milk and mix.
Put your dough in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 180 degrees.
Roll out your dough, line your tart pan (or your ring), and bake for 15 minutes (if possible, covering the dough with parchment paper and ceramic beads).
Let cool.
Almond Cream
Mix the butter, powdered sugar, and almond flour until you have a homogeneous mixture.
Add the egg white. Mix.
Pipe the almond cream onto the pre-baked tart crust.
Bake at 180 degrees for about 10 minutes, your almond cream should be golden.
Let cool on a wire rack.
Finishing
Put your bowl in the freezer for a few minutes.
In the meantime, fill your cooled tart base with strawberry jam. Spread evenly.
When the bowl is very cold, pour the ganache into it and whisk until you obtain a firm and fairly compact ganache.
Immediately fill your tart base and smooth the surface with a small offset spatula.
Arrange your slices of strawberries.
Add the strawberry compote between the strawberries to nicely cover the ganache.
Refrigerate for at least 1 hour.
When serving, you can garnish with basil leaves.
FAQ
How to store this gourmet strawberry tart once prepared?
I recommend keeping it in the refrigerator because of the whipped ganache and consuming it within 48 hours: the strawberries will lose a bit of their shine but the taste will remain intact.
Can the strawberry tart be prepared in advance?
You can prepare the dough, almond cream, and ganache the day before, then assemble the ganache and arrange the strawberries and the coulis on the day itself to keep a nice visual.
Is this strawberry tart suitable for a gastronomic or original presentation?
Yes, the layering of sweet almond dough, almond financier, whipped white chocolate ganache, strawberries, and coulis creates a very gourmet and refined tart, and the graphic arrangement of the strawberries allows for a gastronomic visual.
How to create a beautiful decoration for a strawberry tart with this recipe?
Cut regular slices of strawberries about 1 cm thick, keep the prettiest ones for the top, arrange them harmoniously and finish by pouring the strawberry coulis between the fruits to cover the ganache.
Can we make individual strawberry tarts with this recipe?
Yes, I recommend using pastry rings of 9 cm in diameter for individual versions, keeping the same assembly as for the large tart.
What equipment is really useful to successfully make this white chocolate strawberry tart?
A stand mixer, a ring of 22 to 24 cm, a small offset spatula, an electric whisk, a chinois strainer, and ideally a squeeze bottle for the coulis greatly facilitate the preparation and assembly.
How to successfully make the whipped white chocolate ganache so that it is firm?
Respect the resting time of at least 2 hours in the refrigerator, place the bowl in the freezer for a few minutes before whipping, and beat the ganache until it is very firm and compact before filling the tart.
Which variety of strawberries to choose for this gourmet tart?
You can use the seasonal French varieties you like, such as Gariguette, Ciflorette, Mara des Bois, Charlotte, Darselect, or Cléry, as long as they are fragrant and well-ripened.
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