For a change from praline, it’s a summery recipe I’m offering you today: a strawberry and raspberry tart with a vanilla diplomat cream. For the assembly, I took my inspiration from Nicolas Bernardé’s tart, which immediately caught my eye.
The recipe is slightly different from the one I made, but I found there was too much cream in relation to the pastry and the fruit. So I advise you to make a little almond cream to cover the tart base. It will add a little something extra and also reduce the amount of diplomat cream. As I didn’t make this almond cream on the day, I’ve suggested a tant pour tant with 50 g. Is that enough? You should know that almond cream rises during baking, and the aim is not to end up with an almond cream that reaches the edges of the tart, since it also needs to be filled with a little cream. Don’t hesitate to give me your feedback on this point 🙂
Ingredients & method
4 components · Full recipe
Sweet Shortcrust Pastry
Ingredients
- 100 g (3.5 oz) butter
- 50 g (1.8 oz) icing sugar
- 200 g (7.1 oz) flour
- 2 g (0.1 oz) salt
- 40 g (1.4 oz) whole eggs
- 15 g (0.5 oz) almond flour
Method
1
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment and incorporate the icing sugar, almond flour and salt. Add the eggs and mix.
2
Add the sifted flour and knead briefly until a ball forms (do not overwork the dough).
3
Wrap the dough in cling film and refrigerate for at least 1 hour before use.
4
Roll the dough out to 2-3 mm thickness with a rolling pin. Lightly prick the dough with a fork and cut out a circle larger than your tart ring.
5
Place the dough in a 22 or 24 cm (9.4 in) diameter tart ring (the fork holes end up on the underside).
6
A few tips for lining a tart ring: pull the dough inwards and use your index finger to form a right angle all around the pastry. Form a slight ridge on the inside, run the rolling pin over the dough and remove the excess. Form a neat edge by pinching the dough (instructions on video). Trim any excess dough with a small knife and refrigerate while the oven preheats.
7
Set aside in the fridge while preparing the almond cream.
Almond Cream
Ingredients
- 50 g (1.8 oz) softened butter
- 50 g (1.8 oz) icing sugar
- 50 g (1.8 oz) eggs
- 50 g (1.8 oz) almond flour
- 5 g (0.2 oz) flour
Method
1
Preheat the oven to 160°C / 325°F.
2
Beat the butter in the stand mixer (with the paddle attachment) until creamy.
3
Add the icing sugar and mix.
4
Incorporate half the eggs. Mix, then fold in half the almond flour. Mix again.
5
Add the remaining eggs and mix, then add the remaining almond flour and the flour. Mix until you have a smooth cream.
6
Pipe the almond cream into the tart base (the almond cream puffs up during baking; the goal is not to have it reaching the edges of the tart as there will be diplomat cream).
7
Bake for approximately 30 minutes. Leave to cool on a wire rack.
8
Once the tart base is baked and cooled, use a Microplane grater to smooth any imperfections.
Vanilla Diplomat Cream
Ingredients
- 375 g (13.2 oz) milk
- 1 vanilla pod
- 60 g (2.1 oz) egg yolks
- 90 g (3.2 oz) sugar
- 37 g (1.3 oz) cornstarch
- 4.5 g (0.2 oz) gelatine
- 150 g (5.3 oz) double cream
Method
1
Soak the gelatine leaves in very cold water.
2
In a bowl, whisk together the egg yolks and sugar until the mixture lightens.
3
Add the cornstarch and mix.
4
Bring the milk to the boil with the vanilla seeds and pod in a large saucepan. Pour three-quarters of the milk into the bowl in a thin stream, whisking constantly, then pour everything back into the saucepan with the remaining hot milk.
5
Whisk over medium heat until the cream thickens, for about 3 minutes.
6
Pour into a bowl, then add the squeezed gelatine and mix.
7
Cover with cling film directly on the surface and leave to cool slightly before refrigerating (ideally, make the pastry cream the night before — the next day you’ll just need to loosen it and fold in the whipped cream).
8
When the pastry cream is completely cold, take it out of the fridge and work it with a whisk until smooth. Whip the double cream to soft peaks and fold it in 3 additions into the pastry cream.
9
Transfer the cream to a piping bag fitted with a 16mm fluted nozzle. Set aside in the fridge until assembly.
Assembly
Ingredients
- strawberries
- raspberries
- lime zest
- icing sugar
- neutral glaze
Method
1
Wash the strawberries, hull them and slice in half lengthways (keep some whole).
2
Dust some raspberries with icing sugar.
3
Pipe the vanilla diplomat cream over the almond cream, then smooth with a palette knife.
4
Pipe small dollops of cream around the edge of the tart.
5
Fill the centre of the tart with strawberries and raspberries, then glaze the strawberries with neutral glaze to make them shine. Zest a lime.
6
Keep refrigerated until ready to serve 🙂
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