Strawberry Kiwi Tart
An elaborate French-style tart with sweet almond dough, almond cream, strawberry mousse, fresh kiwi and a lime whipped ganache.
Ingredients
| 125 g | Soft butter (sweet dough) |
| 30 g | Almond powder (sweet dough) |
| 120 g | Icing sugar (sweet dough) |
| 1 | Egg (sweet dough) |
| 1 | Lime zest (sweet dough) |
| 2 g | Fleur de sel / sea salt (sweet dough) |
| 250 g | T55 flour (sweet dough) |
| 70 g | Ground almonds (almond cream) |
| 70 g | Sugar (almond cream) |
| 70 g | Butter (almond cream) |
| 40 g | Eggs (almond cream) |
| 5 | Kiwi |
| 105 g | Strawberry puree (mousse) |
| 4 g | Gelatin (mousse) |
| 90 g | Whipped cream (mousse) |
| 1 | Lime zest (lime whipped ganache) |
| 5 g | Gelatin (lime whipped ganache) |
| 115 g | White chocolate (lime whipped ganache) |
| 440 g | Cream at 35% min. (lime whipped ganache) |
| 1/4 | Lime juice (lime whipped ganache) |
Instructions
Sweet dough Using the pastry robot with the leaf, knead the softened butter. Cream by incorporating icing sugar. Then add the lime zest, then the almond powder and mix. Add the egg then the flour and salt previously mixed. Be careful not to mix too much. Roll out the dough and cover the dough with cling film. Reserve in the refrigerator at least 4 h.
Almond cream Mix the almond powder and sugar as well as the softened butter. Add the egg with a spatula. Reserve.
Strawberry mousse Hydrate the gelatin. Take the 105 g strawberry puree, incorporate the gelatin. If the puree is cold, heat it a little before incorporating the gelatin. Leave to cool in the refrigerator. Assemble the cream in a foaming robot. Add 1/4 of the whipped cream to the puree and mix with a whisk. Gently add the rest of the cream to the maryse (spatula).
Lime mounted ganache Heat 220 g of cream with lime zest and a quarter of lime juice to boil, let infuse. In the Chinese (strainer), remove the lime zest. Hydrate the gelatin and add the gelatin to the previous mixture. Melt the chocolate in a bain-marie and pour the cream with the lemon juice infuse over the melted chocolate in 3 times then mix. Pour the remaining cold cream over the cream mixture, then mix again. Film on contact and reserve in the refrigerator overnight.
Mounting Line the tarts or the 20 cm pie, place the pie in the freezer for 1 hour. Preheat to 170 ° C and pre-cook for 15 to 20 min. Using a pastry bag filled with pastry cream, swirl inside the pie. Bake at 180 ° C for about 10 min. With a cookie cutter, make a hole in the middle of the almond cream. Pour the strawberry mousse all the way up, add the kiwi slices all over the pie. Place strawberries on the edge of the pie, in the middle using a pastry bag, fill with lime-mounted ganache. Add lime zest.