Strawberry and citrus tart by Yves Jehanne
PrintIngredients
- For the dough
- 440 g flour
- 265g cold butter
- 100g eggs
- 1 vanilla pod
- 10g fleur de sel
- 165 g icing sugar
- 60 g ground almonds
- For the frangipane
- 100 g eggs
- 100 g sugar
- 100 g ground almonds
- 100 g butter, softened
- rum
- vanilla
- For the strawberry jelly
- 250 g strawberry purée
- 25 g sugar
- 10 g cornflour
- 120 g almond flakes
- For the vegan whipped cream with citrus
- 250 g vegan whipping cream (Végétop Debic) or 250 g regular whipping cream
- 31 g sugar
- 1 orange
- For the decoration
- 750 g strawberries
- 2 kumquats
- 20 g fresh mint
Instructions
For the dough
First, sift the flour. Combine the cold butter with the flour in a food processor with the paddle attachment. Then add the eggs, the scraped seeds of a vanilla pod and the salt, as well as the sifted icing sugar/almond powder mixture. Press the dough into a large rectangular tin to make the base.
For the frangipane
Mix the eggs with the sugar and then add the almond powder followed by the butter, some rum and vanilla. Distribute the frangipane mixture on the base lining the tin and bake in the oven for approx. 20 minutes at 165 °C.
For the strawberry jelly
Bring the strawberry purée to a boil with the sugar and add the cornstarch diluted with a little cold water. Bring the strawberry jelly to a boil and then let cool.
For the vegan whipped cream with citrus
Finely grate the lemon zest and add to the vegan whipped cream. Leave to infuse in the refrigerator overnight. Add the sugar the next day and whip up the cream.
For the decoration
Dip the strawberries into the strawberry jelly to add gloss. Arrange them on the cake and decorate with little squirts of whipped cream. Decorate with sliced kumquat and fresh mint.
Notes
The vegan cream should be prepared and cooled the day before.
