Strawberry Tart with Frangipane and Strawberry Jelly

 

After I watched this Strawberry Tart Entremet from Bruno Albouze, I knew I had to make it!

He didn't share his recipe, but I had all the recipes to make it my own. It is a very light tart, with strawberries in all textures and tastes.....I will make the same tart with other fruits because the result was delicious!! 

Strawberry Tart Entremet adapted from Bruno Albouze

Srawberry Jelly

300 grams of strawberries

4 gelatine sheets

100 gramd of water

70 grams of sugar

In a blender, place the strawberries, sugar, and water, and blend them. Pu this mixture in a pot, and war it up for 7 minutes at 85C. Place the gelatine sheets in cold water until they are soft. Add it to the strawberry mix, and let it dissolve for 4 minutes. Place it in a mold smaller than the cake mold you are going to use. Leave it in the fridge overnight.

Strawberry Frangipane cake

Dough (for 2 pies)

500g all purpose flour 

10g salt 

20 grams sugar

220g butter diced and cold

2 eggs

30-40 g ice water

In a food processor, mix all dry ingredients. Add the butter and eggs. Mix it well. Slowly, add water,  until you have a soft dough. Divided in two pieces, and place it in the fridge for 2 hours.

Take it from the fridge, and with a roll pin, flatten it up to a thickness of 4-5 mm. Place it in a tart mold, previously greased with butter. Leave it in the freezer for 1 hour. Bake it in a preheated oven at 365 F for 20 minutes with weight (I use beans).

For the frangipane cream
 135 g butter
 170 g icing sugar
 200 g of almond powder
 20 g cornstarch
 3 eggs
 300 g  vanilla custard

For the custard 
 1/2 liter of fresh whole milk
 45 g cornstarch
 125 g of caster sugar
 3 eggs
 50 g butter
 1 teaspoon vanilla paste

Prepare the custard: Add all the ingredients together (except the eggs and butter), and let it simmer for 3 minutes whisking all the time. Remove it from the heat, and add the 3 eggs. Mix it well, and place it at medium heat until it thickens. Set aside, and let it get warm. Add the butter, and mix it well. Let it cool.

Place strawberries as a base in the cake, and then add the frangipane cream.

Bake it at 365 F for 20-25 minutes, or until it is bake and golden. Set aside. Let it cool in the fridge for 3 hours.

Distribute a thin layer of whipping cream, place on top the strawberry jelly, decorate with fresh sliced strawberries, and place it in the fridge for 3 hours. ENJOY!!

I had leftover dough and frangipane cream. Since I had some blueberries, I made frangipane blueberry tart....delicious!!....ENJOY!!