Recipes, Desserts

Vanilla, Strawberry, and Blueberry Tart

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Vanilla, Strawberry, and Blueberry Tart

For 8 people

Difficulty : medium

Price : medium

Preparation time : 2 hours

Cooking time : 35 minutes

Resting time : 4 hours

Ingredients

For the hazelnut sweet pastry

  • 250 g of wheat flour (preferably T55)
  • 30 g of hazelnut powder
  • 90 g of powdered sugar
  • 2 g of salt (1/2 teaspoon)
  • 120 g of cold unsalted butter
  • 1 large egg

For the hazelnut cream

  • 40 g of softened butter
  • 40 g of icing sugar
  • 40 g of almond flour
  • 1 medium egg

For the vanilla whipped ganache

  • 200 g of heavy cream
  • 1/2 vanilla bean
  • 100 g of white chocolate
  • 1 teaspoon of honey

For the finishing touches

  • 5 tablespoons of strawberry jam
  • 3-4 tablespoons of strawberry coulis
  • 8 strawberries
  • 50 g of blueberries
  • 7-8 meringues (optional)

Ustensils

preparation of the ganache

To be prepared 4 hours in advance

Cut the vanilla bean in half and scrape out the seeds.

Bring 50 g of cream to a boil with the honey, vanilla pod, and seeds in the saucepan.

Remove from heat as soon as it boils. Remove the vanilla pod.

Add the melted white chocolate and whisk until you have a smooth mixture.

Pour in the remaining 150 g of cream and mix.

Cover with plastic wrap directly on the surface and refrigerate for 4 hours.

Preparation of the hazelnut sweet pastry dough

To be prepared the day before

Put the flour, hazelnut powder, salt, and icing sugar into the bowl of your mixer. Mix together.

Then add the butter cut into pieces, mixing on low speed (2 on a scale of 6) until you get a sandy texture. Add the egg.

Mix at medium speed until you get a smooth mixture, then stop immediately.

Chill in the refrigerator for at least one hour (ideally overnight).

Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit).

Roll out your dough, line your mold with it, and bake for 18 minutes (if possible, cover the dough with parchment paper and ceramic baking beads).

Let cool.

Preparation of the hazelnut cream

Mix the butter, icing sugar, and hazelnut powder until you get a smooth mixture.

Add the egg. Mix.

Pipe the hazelnut cream onto the pre-baked crust.

Spread the cream with a small angled spatula.

Bake at 170 degrees Celsius for about 16-17 minutes, until your hazelnut cream is golden.

Let cool on a wire rack.

The finishing touches

Spread the strawberry jam over the cooled tart base using a small offset spatula.

Whip the vanilla ganache. Stop whipping once the ganache is firm.

Pipe dollops of ganache over the jam. Chill in the refrigerator.

Gently fold the strawberry coulis into the remaining whipped ganache using a spatula.

Pipe this ganache over the remaining surface of strawberry jam.

Add your fresh strawberries and blueberries, as well as the meringues. Keep refrigerated until serving.

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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