Fresh Strawberry Tart | Vikas Bagul | School For European Pastry& Culinary Arts | Tart | Almond

FRESH STRAWBERRY TART
For Vanilla Almond Dough
INGREDIENTS
-Unsalted Butter 90g
-Icing Sugar 49g
-Almond Flour 23g
-Milk 36g
-Refined Flour 200g
-Vanilla Essence QS
METHOD
1. Cream the butter and icing sugar untill the sugar is incorporated.
2. Add almond powder and refined flour, mix well.
3. Add milk and vanilla essence; form into crumbly dough., rest in the fridge for 2 hours.
4. Roll out the dough to 3mm thickness and line the tart ring.
5. Bake at 165°C for 12 mins.
For Almond Cream
INGREDIENTS
-Unsalted Butter 300g
-Castor Sugar 300g
-Whole Egg 300g
-Almond Flour 300g
-Heavy Cream (35%) 45g
METHOD
1. Beat unsalted butter with castor sugar until fluffy.
2. Gradually add whole egg.
3. Add almond flour and incorporate it well.
4. Add heavy cream.
For Strawberry Compote
INGREDIENTS
-Frozen Strawberry 300g
-Castor Sugar 70g
-Pectin 8g
-Lemon Juice 5g
METHOD
1. In a pan add chopped strawberries.
2. Mix castor sugar and pectin together and add with strawberries.
3. Cook until the strawberries have completely softened.
4. Turn off the heat and add lemon juice and mix. Set aside to cool.
For Vanilla Chantilly
INGREDIENTS
-Heavy Cream (35%) 200g
-Icing Sugar 30g
-Vanilla Bean Paste QS
METHOD
1. Whisk the cold heavy cream and sugar with vanilla lightly
ASSEMBLY
1. Fill a baked tart shell with almond cream and arrange strawberries on top.
2. Bake for 12 minutes at 170°C.
3. Once cooled, pour strawberry compote on top and allow it to set.
4. Pipe vanilla Chantilly cream on top and garnish with fresh strawberries and pistachios.
School For European Pastry & Culinary Arts
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[@sd.6185]

Love your recipes so professional

[@rozitasohrabi955]

❤❤❤❤

[@roushonjuthi4046]

Nice

[@gauravsdixit]

Waiting for more such recipes❤

[@vikasbagul]

Thanks for watching! Stay tuned for more 😊

[@gauravsdixit]

Definitely Chef

[@angelotoritto1850]

Love this video thank you . Can you do a white chocolate mousse cake? Hope to see it soon. Thanks again

[@vikasbagul]

Great suggestion!

[@honeyfabuluex427]

Is there a substitute for pectin

[@judy4420]

Sir, I would like to know which brand of 35% heavy cream do you use for your recipes?