Strawberry tart

Serves 1
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Directions

  1. 1Whisk egg yolks and honey for the strawberry sponge.
  2. 2Whisk egg yolks and honey for the strawberry sponge.
  3. 3Whisk egg yolks and honey for the strawberry sponge.
  4. 4Whip egg whites with salt and sugar.
  5. 5Whip egg whites with salt and sugar.
  6. 6Whip egg whites with salt and sugar.
  7. 7Fold the egg yolk mixture and egg white mixture together.
  8. 8Fold the egg yolk mixture and egg white mixture together.
  9. 9Fold the egg yolk mixture and egg white mixture together.
  10. 10Sift in cake flour.
  11. 11Sift in cake flour.
  12. 12Sift in cake flour.
  13. 13Mix canola oil and vanilla extract with a little batter, then fold into the main batter.
  14. 14Mix canola oil and vanilla extract with a little batter, then fold into the main batter.
  15. 15Mix canola oil and vanilla extract with a little batter, then fold into the main batter.
  16. 16Spread the batter on a tray and top with chopped strawberries.
  17. 17Spread the batter on a tray and top with chopped strawberries.
  18. 18Spread the batter on a tray and top with chopped strawberries.
  19. 19Bake the sponge at 375°F for 8-9 minutes, then cool and cut into 6cm discs.
  20. 20Bake the sponge at 375°F for 8-9 minutes, then cool and cut into 6cm discs.
  21. 21Bake the sponge at 375°F for 8-9 minutes, then cool and cut into 6cm discs.
  22. 22Soak gelatin for the strawberry mousse.
  23. 23Soak gelatin for the strawberry mousse.
  24. 24Soak gelatin for the strawberry mousse.
  25. 25Heat strawberry purée, raspberry purée, and sugar.
  26. 26Heat strawberry purée, raspberry purée, and sugar.
  27. 27Heat strawberry purée, raspberry purée, and sugar.
  28. 28Add soaked gelatin to the purée mixture and cool.
  29. 29Add soaked gelatin to the purée mixture and cool.
  30. 30Add soaked gelatin to the purée mixture and cool.
  31. 31Whip cream and fold into the cooled purée mixture.
  32. 32Whip cream and fold into the cooled purée mixture.
  33. 33Whip cream and fold into the cooled purée mixture.
  34. 34Pipe the mousse into 7cm molds with the sponge discs inside.
  35. 35Pipe the mousse into 7cm molds with the sponge discs inside.
  36. 36Pipe the mousse into 7cm molds with the sponge discs inside.
  37. 37Freeze the mousse.
  38. 38Freeze the mousse.
  39. 39Freeze the mousse.
  40. 40Cream unsalted butter and powdered sugar for the tart shell.
  41. 41Cream unsalted butter and powdered sugar for the tart shell.
  42. 42Cream unsalted butter and powdered sugar for the tart shell.
  43. 43Add egg and vanilla extract to the butter mixture.
  44. 44Add egg and vanilla extract to the butter mixture.
  45. 45Add egg and vanilla extract to the butter mixture.
  46. 46Mix in all purpose flour.
  47. 47Mix in all purpose flour.
  48. 48Mix in all purpose flour.
  49. 49Chill the dough, then roll and line 8cm rings.
  50. 50Chill the dough, then roll and line 8cm rings.
  51. 51Chill the dough, then roll and line 8cm rings.
  52. 52Dock the tart shells.
  53. 53Dock the tart shells.
  54. 54Dock the tart shells.
  55. 55Bake tart shells at 350°F for 14-15 minutes, then cool.
  56. 56Bake tart shells at 350°F for 14-15 minutes, then cool.
  57. 57Bake tart shells at 350°F for 14-15 minutes, then cool.
  58. 58Mix sugar and pectin for the strawberry compote.
  59. 59Mix sugar and pectin for the strawberry compote.
  60. 60Mix sugar and pectin for the strawberry compote.
  61. 61Heat strawberry purée and glucose syrup to 40°C.
  62. 62Heat strawberry purée and glucose syrup to 40°C.
  63. 63Heat strawberry purée and glucose syrup to 40°C.
  64. 64Add the sugar and pectin mixture, then bring to a boil.
  65. 65Add the sugar and pectin mixture, then bring to a boil.
  66. 66Add the sugar and pectin mixture, then bring to a boil.
  67. 67Add lemon juice and cool the compote.
  68. 68Add lemon juice and cool the compote.
  69. 69Add lemon juice and cool the compote.
  70. 70Soak gelatin for the mirror glaze.
  71. 71Soak gelatin for the mirror glaze.
  72. 72Soak gelatin for the mirror glaze.
  73. 73Boil water, sugar, and glucose syrup.
  74. 74Boil water, sugar, and glucose syrup.
  75. 75Boil water, sugar, and glucose syrup.
  76. 76Add condensed milk to the boiled mixture.
  77. 77Add condensed milk to the boiled mixture.
  78. 78Add condensed milk to the boiled mixture.
  79. 79Stir in the soaked gelatin.
  80. 80Stir in the soaked gelatin.
  81. 81Stir in the soaked gelatin.
  82. 82Blend with white chocolate.
  83. 83Blend with white chocolate.
  84. 84Blend with white chocolate.
  85. 85Add red food coloring and blend again.
  86. 86Add red food coloring and blend again.
  87. 87Add red food coloring and blend again.
  88. 88Strain the glaze and cool to 30-32°C.
  89. 89Strain the glaze and cool to 30-32°C.
  90. 90Strain the glaze and cool to 30-32°C.
  91. 91Spread strawberry compote on the tart shell.
  92. 92Spread strawberry compote on the tart shell.
  93. 93Spread strawberry compote on the tart shell.
  94. 94Glaze the frozen mousse domes.
  95. 95Glaze the frozen mousse domes.
  96. 96Glaze the frozen mousse domes.
  97. 97Place the glazed mousse domes on the tart shells.
  98. 98Place the glazed mousse domes on the tart shells.
  99. 99Place the glazed mousse domes on the tart shells.
  100. 100Crumble mixture around the edge of the tart.
  101. 101Crumble mixture around the edge of the tart.
  102. 102Crumble mixture around the edge of the tart.
  103. 103Sprinkle sesame seeds on top of the glaze.
  104. 104Sprinkle sesame seeds on top of the glaze.
  105. 105Sprinkle sesame seeds on top of the glaze.
  106. 106Add a modeling chocolate stem to complete the strawberry look.
  107. 107Add a modeling chocolate stem to complete the strawberry look.
  108. 108Add a modeling chocolate stem to complete the strawberry look.

Ingredients

  • 60 g Egg yolks
  • 60 g Egg yolks
  • 60 g Egg yolks
  • 22 g Honey
  • 22 g Honey
  • 22 g Honey
  • 105 g Egg whites
  • 105 g Egg whites
  • 105 g Egg whites
  • Pinch Salt
  • Pinch Salt
  • Pinch Salt
  • 52 g Sugar
  • 52 g Sugar
  • 52 g Sugar
  • 45 g Cake flour
  • 45 g Cake flour
  • 45 g Cake flour
  • 18 g Canola oil
  • 18 g Canola oil
  • 18 g Canola oil
  • 4 g Vanilla extract
  • 4 g Vanilla extract
  • 4 g Vanilla extract
  • Chopped strawberries
  • Chopped strawberries
  • Chopped strawberries
  • 100 g Strawberry purée
  • 100 g Strawberry purée
  • 100 g Strawberry purée
  • 35 g Raspberry purée
  • 35 g Raspberry purée
  • 35 g Raspberry purée
  • 35 g Sugar
  • 35 g Sugar
  • 35 g Sugar
  • 4 g Gelatin
  • 4 g Gelatin
  • 4 g Gelatin
  • 135 g Cream
  • 135 g Cream
  • 135 g Cream
  • 125 g Unsalted butter
  • 125 g Unsalted butter
  • 125 g Unsalted butter
  • 60 g Powdered sugar
  • 60 g Powdered sugar
  • 60 g Powdered sugar
  • 25 g Egg
  • 25 g Egg
  • 25 g Egg
  • 3 g Vanilla extract
  • 3 g Vanilla extract
  • 3 g Vanilla extract
  • 190 g All purpose flour
  • 190 g All purpose flour
  • 190 g All purpose flour
  • 100 g Strawberry purée
  • 100 g Strawberry purée
  • 100 g Strawberry purée
  • 10 g Glucose syrup
  • 10 g Glucose syrup
  • 10 g Glucose syrup
  • 5 g Honey
  • 5 g Honey
  • 5 g Honey
  • 85 g Sugar
  • 85 g Sugar
  • 85 g Sugar
  • 1 g Pectin
  • 1 g Pectin
  • 1 g Pectin
  • 10 g Lemon juice
  • 10 g Lemon juice
  • 10 g Lemon juice
  • 75 g Water
  • 75 g Water
  • 75 g Water
  • 160 g Sugar
  • 160 g Sugar
  • 160 g Sugar
  • 160 g Glucose syrup
  • 160 g Glucose syrup
  • 160 g Glucose syrup
  • 105 g Condensed milk
  • 105 g Condensed milk
  • 105 g Condensed milk
  • 12 g Gelatin sheets
  • 12 g Gelatin sheets
  • 12 g Gelatin sheets
  • 160 g White chocolate
  • 160 g White chocolate
  • 160 g White chocolate
  • Red food coloring
  • Red food coloring
  • Red food coloring
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds
  • Modeling chocolate
  • Modeling chocolate
  • 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.