Strawberry Chocolate Cream Tart
A delightful dessert featuring a crisp tart shell filled with a rich English custard blended with fresh strawberry puree and cream.
Story
This exquisite strawberry chocolate cream tart is a true labor of love, perfect for impressive entertaining. It harmonizes the delicate, buttery crunch of a freshly baked tart shell with the luxurious, velvety texture of homemade crème anglaise. Elevated by the vibrant sweetness of strawberry puree, every slice offers a stunning balance of fruit and cream that makes the meticulous baking process incredibly rewarding.
Ingredients
milk
60ml
egg yolk
15g
strawberry puree
140g
beaten egg
16g
almond powder
8g
beaten egg
40g
almond powder
50g
strawberries
some
fine granulated sugar
15g
whipping cream
85g
lemon juice
a pinch
gelatin sheet
5g
butter
45g
powdered sugar
28g
medium-gluten flour
65g
cocoa powder
10g
butter
40g
powdered sugar
50g
light cream
50g
cocoa powder
15g
cream puffs
several
macarons a few pieces
Instructions
1
Step 1
Strawberry Bavarois (4.5-inch round mold) Ingredients: Milk 60ml, egg yolks 15g, caster sugar 15g, heavy cream 85g, strawberry puree 140g, a little lemon juice, gelatin sheets 5g. Mix strawberries with lemon juice and blend into a puree, set aside.
2
Step 2
Mix and beat egg yolks with sugar evenly. Boil the milk and slowly add it in, stirring constantly while pouring. Pour it back into the pot, cook until it slightly boils, then remove from heat. Strain to obtain the English cream sauce.
3
Step 3
Add the soaked and drained gelatin sheets, mix until dissolved, and set aside to cool.
4
Step 4
Whip the heavy cream. Mix the cooled English cream sauce evenly with the whipped heavy cream.
5
Step 5
Then add the strawberry puree and mix evenly.
6
Step 6
Pour the Bavarois into the mold and refrigerate until set.
7
Step 7
Chocolate biscuit base (6-inch) Ingredients: Butter 45g, powdered sugar 28g, egg liquid 16g, almond powder 8g, all-purpose flour 65g, cocoa powder 10g. Chocolate almond cream Ingredients: Butter 40g, powdered sugar 50g, egg liquid 40g, almond powder 50g, heavy cream 50g, cocoa powder 15g, several strawberries. Soften butter at room temperature, add powdered sugar and mix first with a rubber spatula, then beat evenly with a whisk. Add the egg liquid in batches, mixing well.
8
Step 8
Add the almond powder and mix well. Sift in the all-purpose flour and cocoa powder, mix together, then press and knead into a dough.
9
Step 9
Refrigerate for more than 2 hours.
10
Step 10
Roll out the refrigerated chocolate sweet tart dough to 0.4cm thick, and cut out shapes using a mold. Place the pressed tart dough along with the molds on a baking sheet lined with tin foil, prick small holes with a fork, and refrigerate to rest for 30 minutes.
11
Step 11
Soften the butter for the almond cream at room temperature, add powdered sugar, and mix well.
12
Step 12
Add the beaten egg and mix well.
13
Step 13
Add the remaining powdered ingredients and mix well.
14
Step 14
Add heavy cream and mix well. Refrigerate for 30 minutes.
15
Step 15
Pour the refrigerated chocolate almond cream onto the tart crusts, filling the molds about 60% full. Preheat the oven to 180 degrees Celsius and bake for about 25 minutes. (I poured the almond cream too full; to make it easier to decorate later, please only pour it until 60% full.)
16
Step 16
Make the choux pastry batter.
17
Step 17
Pipe onto a baking sheet, about 3cm in diameter. Bake at 180°C for 20 minutes.
18
Step 18
Let cool, then slice open and pipe in the custard cream.
19
Step 19
Take the baked tart out of the oven, unmold and place on a wire rack to cool. Brush the surface with a layer of syrup (prepared by mixing 15g water and 15g sugar, then bringing to a boil).
20
Step 20
Invert and place the strawberry bavarois on top.
21
Step 21
Decorate the outer ring with small cream puffs, then decorate the top with macarons.
