A tart filled with the flavours of long summers. Strawberry and elderflower in this case are perfect for each other. Perfect for those warm summer evenings.
STRAWBERRY TART WITH ELDERFLOWER CREAM
ALMOND SHORT CRUST PASTRY:
25 G WHOLE ALMONDS
125 G FLOUR
50 G ICING SUGAR
75 G COLD BUTTER, CUBED
2 EGG YOLKS
Blend the almonds to crumbs / flour in a food processor. Blend them very finely, but not too long as it will become almond butter.
Combine flour, icing sugar and butter in the food processor and blitz the ingredients together quickly.
Quickly assemble the dough with the egg yolks.
Roll out the dough thinly between two pieces of baking paper and let it rest in the fridge for at least 1 hour.
Line a 21 cm tart ring with the dough and poke the base with a fork.
Blind bake the tart crust in the oven at 175 degrees celsius for about 10 minutes with baking beans, remove the beans and add the mazarin filling.
60 G GRATED MARZIPAN
50 G SUGAR
60 G VERY SOFT BUTTER
1 M / L EGG
15 G FLOUR
While the tart crust is baking in the oven, prepare the filling.
Mix marzipan, sugar and butter to a creamy mixture with an electric whisk.
Add the eggs one at a time.
Finally, stir in the flour.
Fill the tart crust with the mixture.
Bake the mazarin in the middle of the oven for 15-20 minutes, until the top is golden brown and a toothpick comes clean out of the middle of the cake.
Carefully remove the cake from the tart ring while still hot, then spread the ganache on top.
50 G DARK CHOCOLATE
1 TBSP HEAVY CREAM 38%
While the tart is baking, you can easily make both ganache and vanilla cream.
Finely chop the chocolate and melt it together with the cream.
Stir them together to a shiny ganache.
While the mazarin is still warm, spread the ganache on top and set it aside so that everything can cool and set.
½ GELATINE SHEET
SEEDS OF 1/4 VANILLA POD
15 G SUGAR
5 G CORN STARCH
2 EGG YOLKS
100 G WHOLE MILK
50 G FLOWER CORDIAL
100 G HEAVY CREAM 38%
Soak the gelatine in cold water for 5-10 min.
Split the vanilla pod and scrape out the seeds. Mash the seeds with a little of the sugar and put the vanilla pod in a saucepan.
Beat egg yolks, sugar and vanilla sugar together.
Add the maizena.
Stir elderflower juice in and and whisk it together.
Pour the milk into the saucepan along with the vanilla pod and heat it up to just below boiling point.
Pour the hot milk into the egg mixture, in a thin stream while whisking, then pour it all back into the pan again.
Heat the cream to boiling point over medium heat, whisking constantly.
When the cream bubbles and thickens, continue to cook while whisking well for a few minutes.
Remove the pan from the heat and remove the vanilla pod.
Squeeze the water out of the gelatine and melt it into the cream.
Pour the cream into a bowl. Cover the surface of the cream with a piece of cling film and refrigerate until completely chilled, at least 3-4 hours.
Whip the cold vanilla cream well, to remove any lumps.
Whip the cream to soft peaks.
Fold the whipped cream into the vanilla-elderflower cream and fill a piping bag with a large round piping tip with the finished cream.
500 G FRESH STRAWBERRIES
Pipe the cream on top of the mazarin cake.
Wash the strawberries and decorate the cake with them.
Decorate the top with edible flowers