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Gluten-free strawberry tart
Ingredients
Pâte sucrée
- 100 g rice flour
- 50 g cornstarch
- 40 g icing sugar
- 1 egg
- 60 g butter
- 20 g egg yolk for egg wash
- 5 g cream for egg wash
Whipped white chocolate ganache
- 50 g cream (1) min 35% fat
- 1 vanilla bean
- 60 g white chocolate couverture
- 90 g cream (2) min 35% fat
Almond cream
- 30 g butter
- 30 g sugar
- 30 g almond powder
- 30 g egg
Strawberry compotée
- 300 g strawberries frozen or fresh
- 50 g sugar
- 30 g water
Decoration
- 200 g strawberries fresh
Instructions
Pâte sucrée
- Sift the rice flour, cornstarch and icing sugar into a mixing bowl.
- Cut the butter into small cubes and add it to the dry ingredients. With your hands or a mixer, combine until you get a texture that resembles sand. The smaller the butter pieces, the better.
- Add the egg to the mixture and mix it until the dough starts to come together.
- Transfer the dough onto your work bench and gently knead it until it forms a smooth and homogenous ball.
- Flatten the dough into a disc, warp it in plastic wrap and place it in your refrigerator for at least 30 minutes.
- Once your dough is chilled, place it onto your slightly floured work bench and roll it. Place it in a 16cm tart form. Put it back into the refrigerator or freezer for another 30 minutes. The dough should be as cold before baking.
Whipped white chocolate ganache
- Pour the cream (1) into a pot, add the vanilla and heat the cream. Once it's hot, switch off the stove and let the vanilla infuse for 25 minutes.
- Then, melt the chocolate in the microwave or in a Bain Marie.
- Remove the vanilla bean from your cream and heat it top again. Once it's boiling, pour ⅓ of your cream over your melted chocolate. Use a rubber spatula to emulsify the chocolate and the cream.
- Add another third and combine with the cream. Lastly, add the last third.
- If you have a blender, it is recommended to mix your ganache.
- Add the cream (2) and mix again. Pour into a flat container and place in your refrigerator over night.
Almond cream
- Slightly warm up the butter, so that it is soft but not melted.
- Add the sugar and combine well.
- Add a little bit of the egg to your butter/sugar mixture.
- Then, with a rubber spatula, incorporate the almond powder. Try to keep the mixing to a minimum, so that the almond cream does not rise too much while baking.
- Then, add little by little the remaining egg. Place in your chilled tartlet shell and bake together at 155°C for 15 minutes. During that time, prepare the egg wash by combining egg yolks and cream. Remove from the oven, apply the egg wash and bake for another 10 minutes until your tartlet has a beautiful golden colour.
Stawberry Compotée
- Cut the strawberries into pieces. Place in a pot, add the sugar and water and bring to a boil. Cook until slightly geliftet. Place in a bowl, cover with plastic wrap (should be touching the compote) and set aside.
