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The best strawberry tart!

 

I was given this mahoosive cookery book for Christmas! I already have a huge cookery book collection but not a Heston one. I'm fan of watching his tv programs but only to watch, never to attempt. 

 

But attempt, I thought I would!

I read it from cover to cover as I was looking for a dessert recipe. Again something to bring me out of my comfort zone!

 

So I settled on this. I might add, there were many more processes which I didnt even attempt and some that I altered. I'm not that adventurous...

 

 

But in essence this did turn out to be a very delicious dessert.

 

In effect, the dessert consisted of:

 

A strawberry tart on an almond biscuit base, a strawberry jel with fresh strawberries, a vanilla yoghurt mousse, creme patisserie (I added this one) & strawberry sorbet.

 

This recipe made 8 tarts.

 

For the almond biscuit base:

 

250g unsalted butter, cubed and at room temperature

130g icing sugar

180g plain flour

115g ground almonds

pinch of salt

60g egg yolk (keep the white, I made meringue kisses)

 

Preheat the oven to 170°c

 

Mix the butter and sugar until creamy. Combine the flour, almonds & salt in another bowl and slowly add the dry to butter cream. Once all mixed add the egg yolk until it combines a dough. Do not over work it.

 

Place the dough between 2 sheets of greasproof paper and roll out to approx 2mm thick. Place in the freezer to rest for 10 mins.

 

Place the biscuit dough on a baking tray, peel off the top layer of greaseproof paper and bake for 15 mins. Remove from the oven and cut to the size you want. Return and bake until golden brown.

 

Let the biscuits cool on the tray until you can remove them whole and cool on a rack. Once cool, set aside.

 

 

 

For the strawberry jel:

 

300g fresh strawberries

4 tablespoons icing sugar

1 teaspoon corn flour

 

In a saucepan, add the strawberries and mash to pulp, gently heat with the icing sugar until bubbling. Use a fine sieve and pass the liquid through, return to the saucepan and add the cornflour and bubble until thick.

Set aside.

 

For the vanilla yoghurt mousse:

 

300g fromage blanc

25g icing sugar

1 pot of vanilla yoghurt

1 egg white whipped.

 

Drain the fromage blanc (its usually very watery), leave for a few hours.

 

Mix the vanilla yoghurt & sugar & fromage blanc. Slowly fold in the egg whites.

Set aside in the fridge

 

For the creme patisserie:

 

3 egg yolks

300ml milk

2 tablespoons cornflour

100g sugar

1 teaspoon vanilla extract or 10g vanilla sugar

200g butter at room temperature

 

Beat yolks, cornflour & sugar.

 

Boil the milk & take off the heat.

Add the egg mixture and stir with a whisk.

Return to the heat until boiling and thickened, keep whisking.

 

Remove from the heat and add 100g butter and beat until melted.

Cover and cool in the fridge.

 

Once cooled, remove and add the remaining butter with a hand whisk. Return to the fridge.

 

To assemble:

 

On each biscuit add the strawberry jel

Then layer up with strawberries.

In between the strawberries, pipe the yoghurt and vanilla cream.

Top with a swirl of strawberry sorbet and decorate with mint leaves!

 

This should be served immediately!

 

Et voila

 

Serve with a glass of chilled pink champagne!

 

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