Strawberry tart
A creation of Rémi Bouiller
Rémi is a young veteran of the Paris pastry scene, he offers modern and refined desserts at Kreme Salon de Thé in Paris. His love for natural products makes him an ideal Andros Chef's collaborator. He has taking part of the amazing serie “Best professional pastry chefs'' on M6 network’s.
Ingredients
Sweet dough
130 g Flour
52 g Sugar
15 g Almond powder
1 g Salt
75 g Cold butter
25 g Whole eggs
Almond cream
75 g Softened butter
75 g Sugar
75 g Almond powder
75 g Egg
Strawberry mousse
187 g Strawberry puree
82 g Sugar
43 g Gelatine mass
187 g Whipped cream
Sq Fresh basil
Strawberry glaze
250 g Strawberry puree
250 g Neutral glaze
75 g Gelatine mass
Assembly
100 g IQF strawberries
Sweetened strawberry puree
The Andros Chef frozen strawberry puree is a blend of 3 varieties with Senga sengana. Its flavour is intense and gives an excellent balance taste to our blend. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Sweet dough
Mix all powder together with cold butter. Once a mealy texture is obtained, add whole eggs and stir until the dough is homogeneous. Line the dough in a tart mould of 16 cm diameter. Bake for 10 minutes at 150°C.
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Almond cream
Mix the butter and sugar until a creamy texture is obtained. Add the hazelnut powder then add eggs and the frozen apricots last. Pipe in the cooked dough then bake 15 minutes at 150°C.
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Strawberry mousse
Heat the sugar with strawberry puree. Add the melted gelatine. Allow to cool down at 28°C then add the whipped cream. Pour the mousse in a ring of 14 cm diameter and freeze.
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Strawberry glaze
Heat the fruit puree with neutral glaze then add the melted gelatine. Keep in the refrigerator overnight.
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Assembly
Pipe the almond cream into the baked dough and bake at 150°C for 12 minutes. Spread the frozen strawvberries. Spread the strawberry mousse and coat with glaze at 35°C. Decorate.
