Strawberry flower tart
– shortbread biscuits,
– strawberry compote,
– strawberry mousse,
– pink velvet spray,
– chocolate petals.
Materials used
– Silikomart half sphere silicone mould
– Micro-perforated silicone baking mat
– Micro-perforated strip
– Silikomart tart ring Klassik mould 70mm
– Pink velvet spray
Ingredients
Strawberry mousse
✔120g mixed strawberries
✔20g sugar
✔100g liquid cream
✔2.5g gelatine
Strawberry compote
✔120g diced strawberries
✔15g sugar
✔1g NH pectin
Biscuits
✔100g Breton Sand
✔50g melted butter
+ pink velvet spray
+ white chocolate
The recipe
For 3 tarts
Strawberry mousse
✔120g mixed strawberries
✔20g sugar
✔100g single cream
✔2.5g gelatine
Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the blended strawberries with the caster sugar . Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool. Whip the cold cream with an electric mixer and gently fold into the previous mixture. Fill the silikomart half sphere mould. Place in the freezer for at least 3-4 hours.
Biscuits
✔100g Breton Sand
✔50g melted butter
In a salad bowl, crumble the Breton shortbread biscuits. Add the melted butter. Mix then line the tartlet moulds, packing well at the bottom and edges with the back of a spoon. Place in a cool place to allow the butter to harden.
Strawberry compote
✔120g diced strawberries + 30g diced strawberries
✔15g sugar
✔1g NH pectin
Cut 120g of diced strawberries into very small cubes. Pour into a saucepan and heat the diced strawberries over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Add 30g of diced strawberries. Mix well. Fill the tartlets with the compote and set aside.
Top the tartlets with the strawberry compote.
Assembly
Make tempered white chocolate and colour it with a little food colouring. Make chocolate petals on guitar paper.
Take the strawberry mousse from the freezer. Turn out of the mould and immediately apply the pink velvet spray. Place the white chocolate rose petals on the tartlet and place the strawberry dome on top.
