The Best Strawberry Tart

Super Tasty and delicious

by Hanbit Cho
The Best Strawberry Tart

Strawberry Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a super tasty strawberry tart – fairly complex but worth the time and effort. It starts with a tart shell, followed by almond cream. You then lay out a thin layer of strawberry confit and basil whipped cream. Finally, you have fresh strawberries with white wine jelly.

  • The Best Strawberry Tart
  • The Best Strawberry Tart
  • The Best Strawberry Tart

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

The Best Strawberry Tart
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Strawberry Tart

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Tart Crust:

Please watch my detailed β€œhow to make a tart shell” video recipe.

Almond Cream:

  • Butter 16g
  • Powdered Sugar 16g
  • Almond Powder 16g
  • Eggs (room temp) 14g
  • Rum 2g

Strawberry Confit:

  • Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar) 110g
  • Sugar 11g
  • Pectin 2g
  • Lemon juice 2.5g

Basil Whipped Cream:

  • Basil 1.5g
  • Gelatin 0.5g
  • Heavy cream 70g
  • White chocolate 19g

White Wine Jelly (optional):

  • Wine 100mlWater 25ml
  • Sugar 13g
  • Agar-Agar 1.5g

Instructions

White Wine Jelly (optional):

  1. Mix sugar & agar-agar.
  2. Heat wine & water and add in the sugar/agar-agar.
  3. Boil for another minute and pour it into a tray.
  4. Let it cool down in the fridge.

Almond Cream:

  1. Beat the butter lightly.
  2. Sift in powdered sugar, and almond powder and mix.
  3. Add the eggs gradually and mix.
  4. Finally, add in the rum and mix.
  5. Rest in the fridge overnight.

Strawberry Confit:

  1. Mix sugar & pectin.
  2. Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
  3. Once it starts boiling boil for another 1~2min and add the lemon juice.
  4. Let it boil for another 10sec and take it off the heat. Store in the fridge until use.

Basil Whipped Cream:

  1. Bloom gelatin in ice-cold water.
  2. Heat the heavy cream with basil. Blend it to infuse fully.
  3. Strain the hot basil heavy cream and add it to white chocolate.
  4. Squeeze the bloomed gelatin, add it in and blend.
  5. Wrap it and let it cool/rest in the fridge overnight (at least 12hrs)

Assembly:

  1. Pipe the almond cream into the tart shell and bake for 10~12mins at 160℃. (The almond cream is thinner than usual so I’m baking it for a shorter time)
  2. Pipe the strawberry confit and smooth it out flat.
  3. Whip the basil whipped cream and pipe it above the strawberry confit.
  4. Place sliced strawberries on top.
  5. Place white wine jelly.

Notes

How to store:

This tart would last up to 3days in the fridge but the tart shell will become soggy after a day.

Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s Strawberry Tart tips, tricks, and hacks!

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