Strawberry tart with curd cream
4 servings
40 minutes
Strawberry tart with cheese cream is a refined creation of French pastry tradition, embodying the harmony of fresh berries, delicate mousse, and a crispy base. Its origins trace back to classic French cuisine, where special attention is paid to the balance of flavors and textures. The tart reveals the fullness of sweet pleasure: creamy cheese mousse envelops the tongue with its softness, strawberry confit adds a refreshing tang, and custard provides tenderness. The dessert's feature is the combination of a crunchy almond base and melting cream that creates a contrast making each fork unforgettable. Ideal for elegant tea parties and festive dinners, this tart promises to be a true decoration for any table, bringing joy and delight to everyone who immerses themselves in its delicate aroma and exquisite taste.
1
For the test: beat butter, fructose, and salt until airy. Then add 2 types of flour and gradually incorporate 1.5 eggs. Refrigerate the dough for 30 minutes. Roll out the dough, cut into tart shapes, and bake for 15 minutes.
- Butter: 30 g
- Fructose: 150 g
- Salt: 3 g
- Wheat flour: 250 g
- Almond flour: 30 g
- Chicken egg: 1.5 piece
2
Cottage cheese mousse: pass the cottage cheese through a fine sieve, mix with mascarpone, beat the yolks and 35 g of fructose, heat the gelatin mixture, add liqueur. Carefully mix all the ingredients.
- Curd cheese (tvorog): 100 g
- Mascarpone cheese: 50 g
- Egg yolk: 2.5 pieces
- Fructose: 150 g
- Gelatin: 15 g
- Creme de cassis: 5 ml
3
Strawberry confit: bring strawberry puree to a boil, add pectin, and mix in finely chopped strawberries and tarragon. Pour into tartlet molds and freeze.
- Strawberry puree: 100 g
- Pectin: 5 g
- Strawberry: 150 g
- Tarragon: 5 g
4
Custard: add fructose to milk and bring to a boil, pour in the yolks and mix quickly. Dissolve starch in a small amount of water and add to the milk. When the cream starts to thicken, stir vigorously and add butter.
- Milk: 160 ml
- Fructose: 150 g
- Egg yolk: 2.5 pieces
- Starch: 12 g
- Butter: 30 g
5
Fill the tart halfway with cheese mousse, place frozen confit strawberries in the middle, pour cheese mousse evenly over everything and spread a thin layer of custard on top. Place strawberries on the custard.
- Curd cheese (tvorog): 100 g
- Strawberry: 150 g
- Wild strawberry: 40 g
