Serves 1
Directions
- 1Whisk egg yolks and honey for the strawberry sponge.
- 2Whip egg whites with salt and sugar.
- 3Fold the egg yolk mixture and egg white mixture together.
- 4Sift in cake flour.
- 5Mix canola oil and vanilla extract with a little batter, then fold into the main batter.
- 6Spread the batter on a tray and top with chopped strawberries.
- 7Bake the sponge at 375°F for 8-9 minutes, then cool and cut into 6cm discs.
- 8Soak gelatin for the strawberry mousse.
- 9Heat strawberry purée, raspberry purée, and sugar.
- 10Add soaked gelatin to the purée mixture and cool.
- 11Whip cream and fold into the cooled purée mixture.
- 12Pipe the mousse into 7cm molds with the sponge discs inside.
- 13Freeze the mousse.
- 14Cream unsalted butter and powdered sugar for the tart shell.
- 15Add egg and vanilla extract to the butter mixture.
- 16Mix in all purpose flour.
- 17Chill the dough, then roll and line 8cm rings.
- 18Dock the tart shells.
- 19Bake tart shells at 350°F for 14-15 minutes, then cool.
- 20Mix sugar and pectin for the strawberry compote.
- 21Heat strawberry purée and glucose syrup to 40°C.
- 22Add the sugar and pectin mixture, then bring to a boil.
- 23Add lemon juice and cool the compote.
- 24Soak gelatin for the mirror glaze.
- 25Boil water, sugar, and glucose syrup.
- 26Add condensed milk to the boiled mixture.
- 27Stir in the soaked gelatin.
- 28Blend with white chocolate.
- 29Add red food coloring and blend again.
- 30Strain the glaze and cool to 30-32°C.
- 31Spread strawberry compote on the tart shell.
- 32Glaze the frozen mousse domes.
- 33Place the glazed mousse domes on the tart shells.
- 34Crumble mixture around the edge of the tart.
- 35Sprinkle sesame seeds on top of the glaze.
- 36Add a modeling chocolate stem to complete the strawberry look.
Ingredients
- 60 g Egg yolks
- 22 g Honey
- 105 g Egg whites
- Pinch Salt
- 52 g Sugar
- 45 g Cake flour
- 18 g Canola oil
- 4 g Vanilla extract
- Chopped strawberries
- 100 g Strawberry purée
- 35 g Raspberry purée
- 35 g Sugar
- 4 g Gelatin
- 135 g Cream
- 125 g Unsalted butter
- 60 g Powdered sugar
- 25 g Egg
- 3 g Vanilla extract
- 190 g All purpose flour
- 100 g Strawberry purée
- 10 g Glucose syrup
- 5 g Honey
- 85 g Sugar
- 1 g Pectin
- 10 g Lemon juice
- 75 g Water
- 160 g Sugar
- 160 g Glucose syrup
- 105 g Condensed milk
- 12 g Gelatin sheets
- 160 g White chocolate
- Red food coloring
- Sesame seeds
- Modeling chocolate
Equipment
Mixing bowlWhiskPiping bagSilicone mold (7cm)Wire rackBaking trayOven8cm tart rings
Tips
- Bake strawberry sponge at 375°F for 8-9 minutes.
- Cool the strawberry sponge and cut into 6cm discs.
- Pipe mousse into 7cm molds with sponge inside.
- Freeze the mousse.
- Bake tart shells at 350°F for 14-15 minutes.
- Cool tart shells.
- Cool mirror glaze to 30-32°C before use.
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