Recipe
Strawberry Vanilla Tart
This stunning strawberry tart has a creamy almond filling, ruby-red strawberry gelée, whipped vanilla ganache, and plenty of fresh strawberries. It’s the ultimate summer dessert and sure to impress your guests.
Time: 1 day 
Difficulty: Moderate
Yield: 12 servingsIngredients
Whipped vanilla ganache:
- 2 batches of my whipped vanilla ganache recipe
Tart crust:
- 80 g powdered sugar
- 100 g cold butter
- 230-250 g all-purpose flour
- 1 egg
- 1 pinch of salt
Almond filling:
- 110 g soft butter
- 110 g sugar
- 110 g almond flour*
- 75 g egg (about 1½ eggs)
- 1½ tbsp all-purpose flour
Strawberry jelly:
- 2 sheets gelatin
- 250 g frozen strawberries
- 120 g sugar
Topping:
- 250 g fresh strawberries
- Fresh mint
- Optional: Strawberry syrup (from jelly)
Instructions
Whipped vanilla ganache:
- Make the whipped vanilla ganache the day before serving. Follow the instructions in the recipe, press plastic wrap directly onto the surface, and chill overnight.2 batches of my whipped vanilla ganache recipe
Tart crust:
- Mix powdered sugar and cold butter in a bowl. Add flour, egg, and salt and knead until smooth. Form the dough into a ball, then roll it out between two sheets of parchment paper to about 3 mm (⅛ inch) thick circle, slightly larger than your tart pan.80 g powdered sugar, 100 g cold butter, 230-250 g all-purpose flour, 1 egg, 1 pinch of salt
- If using a perforated tart ring and baking mat:
- Remove parchment paper and place dough on a perforated silicone mat or baking paper with holes poked in. Use a 20 cm (8 inch) tart ring to cut out the base. Roll out the extra dough into a strip. If the dough has warmed, chill it in the freezer for 15 minutes. Line the inside edge of the ring with the strip and trim the top with a sharp knife.
- If using a traditional tart pan:
- Grease a Ø24 cm (9 inch) tart pan and press the dough into it. Trim the top edge. Place parchment in the center and fill with rice, beans, or pie weights.
- Blind-bake the crust at 180 °C (356 °F) for 10 minutes.
Almond filling:
- While the crust bakes, beat butter, sugar, and almond flour until light and fluffy. Add egg and flour, and mix until smooth. Transfer to a piping bag.110 g soft butter, 110 g sugar, 110 g almond flour*, 75 g egg, 1½ tbsp all-purpose flour
- Pipe the almond mixture in an even layer onto the warm pre-baked crust. Smooth with an offset spatula. Bake for another 13–15 minutes, until the edges are lightly golden. Let cool on a wire rack.
Strawberry jelly:
- Soak the gelatin sheets in cold water for 10 minutes.2 sheets gelatin, 250 g frozen strawberries, 120 g sugar
- Cook strawberries and sugar in a saucepan for a few minutes, until soft. Blend with an immersion blender. Rinse the saucepan, then strain the strawberry juice back into it. (Optional: save a few tablespoons for drizzling later).
- Squeeze the water from the gelatin and stir it into the warm juice until dissolved. Set the tart on a serving plate and pour the strawberry jelly gently over the top. Chill for at least 1 hour until set.
To decorate:
- Whip the chilled vanilla ganache until fluffy, then transfer to a piping bag fitted with a large tip. Pipe around the outer edge of the tart.
- Rinse and cut the strawberries, and place them in the center. Optional: Drizzle a little strawberry syrup over the ganache and decorate with mint leaves.250 g fresh strawberries, Fresh mint, Optional: Strawberry syrup
Notes
*You can make your own almond flour by blending blanched almonds in a food processor. Stop before they release oil or you’ll end up with almond butter.