Strawberry Tart Entremet – Bruno Albouze

By Bruno Albouze · 360 min

Ingredients

Instructions

1. Soften the gelatin sheets in cold water, then drain. Heat the fruit purée with the water. Mix the sugar with the pectin and add to the hot purée. Add the chopped strawberries, bring to a boil, then stir in the lemon juice and zest. Off the heat, stir in the gelatin.
2. Pour the jelly into a tart ring about 2.5 cm smaller in diameter than the tart, with plastic wrap stretched tightly over its base and secured. Freeze for a few hours.
3. Soften the 3 g gelatin in cold water and drain. Boil half of the hot heavy cream with the vanilla, then pour over the white chocolate and blend with an immersion blender until smooth. Stir in the softened gelatin, then mix in the rest of the cooled cream. Refrigerate overnight.
4. Preheat the oven to 180°C (350°F). Blind bake the tart shell for 20 minutes, then remove the weights. Let it cool slightly, spread the room-temperature almond cream evenly, and tuck in some chopped strawberries. Bake for 35 minutes until golden brown. Cool, then refrigerate.
5. Whip the chilled ganache to medium peaks without overwhipping.
6. Top the chilled tart with a thin layer of chantilly. Place the frozen jelly in the centre and arrange fresh strawberries around it. Pipe chantilly rosettes and top each with a strawberry, optionally glazed with warm neutral mirror glaze.
7. Refrigerate for a couple of hours before serving so the jelly thaws. Eat within 2 days.

Summarized from Bruno Albouze's video. Watch it for the details.

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LemonCreamHeavy creamLimeAlmondStrawberryWhite chocolateRaspberry