Strawberry Tart Entremet #shorts #chef #pie #youtubeshorts

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Soak the gelatin sheets in cold water to soften, then drain.
2. Heat the fruit purée with the water. Mix the sugar with the pectin, then stir into the hot purée.
3. Add the chopped strawberries and bring to a boil. Stir in the lemon juice and zest, remove from heat and stir in the gelatin.
4. Stretch plastic wrap tightly over the bottom of a tart ring about 2.5 cm (1 inch) smaller in diameter than the pie, and secure it.
5. Fill the ring with the strawberry mixture and freeze for a few hours.
6. Soften the gelatin in cold water, drain it, and set aside.
7. Boil half of the heavy cream with the vanilla, then pour it over the white chocolate and blend with an immersion blender until smooth.
8. Stir the softened gelatin into the chocolate mixture, then add the remaining cooled heavy cream.
9. Refrigerate overnight. Before using, whip to medium peaks without overwhipping.
10. Preheat the oven to 180°C (350°F). Blind bake the tart shell for 20 minutes, then remove the weights.
11. Let it cool slightly, spread the room-temperature almond cream evenly, and tuck in some chopped strawberries.
12. Bake for 35 minutes, until golden brown. Let cool, then refrigerate.
13. Top the chilled tart with a thin layer of chantilly. Place the frozen strawberry jelly in the centre.
14. Arrange fresh strawberries around the jelly. Decorate with chantilly rosettes, each topped with a strawberry (optionally glazed with warm neutral mirror glaze).
15. Refrigerate for a couple of hours before eating so the jelly thaws.

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

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LemonCreamHeavy creamLimeAlmondStrawberryWhite chocolateRaspberry