Wild strawberry and lemon curd tartlet

Chef Sarah Barber

Category

Dessert

Wild strawberry and lemon curd tartlet

Ingredients

    Strawberry Mousse

    • 1500 gr CapFruit Frozen Fruit Puree With 10% Added Sugar Strawberries.
    • 400 gr Yolks
    • 65 gr Milk
    • 45 gr Gelatin
    • 120 gr Egg Whites
    • 2000 gr Even Fresh UHT Whipping Cream 35% Fat
    • 3 gr Deco Relief (France) Water Soluble Natural Food Colourant Powder STRAWBERRY RED

    Strawberry Icing

    • 1kg strawberry icing
    • 500 gr neutral soft icing
    • 30 gr Gelatin

    Lemon Tartlet

    • 15 eggs
    • 1200 gr granulated sugar
    • 500 gr Even Fresh UHT Whipping Cream 35% Fat
    • 600 gr flour
    • 15 gr yeast
    • 300 gr butter
    • 6 lemon peel

    Lemon Curd

    • 300 gr lemon juice
    • 300 gr soft chopped butter
    • 4 eggs
    • 100 gr yolks
    • 200 gr sugar
    • 2 lemon peel

    Shortcrust Pastry For The Shell

    • 1300 gr flour
    • 600 gr butter
    • 6 eggs
    • 400 gr icing sugar
    • 1 gr salt

    You Will Need

    • Pavoni Non Stick Silicon Baking Mat

    Directions

      Strawberry Mousse

      1. Reduce the strawberry pulp to 1 Kg

      2. Beat the yolks with the milk, pour the pulp in the mixture and mix it all together

      3. Pour the mixture in a basin and cook it at 84°C

      4. Add the gelatine and leave it to cool until it's 24°C.

      5. Pour it in the French meringue and soften cream.

      6. Fill the mould with the mixture. Freeze and pull it out.

      Strawberry Icing

      1. Bring the pulp and the icing to a boil.

      2. Add the gelatine and put it on the chinois. Leave to cool the icing. At 25°C glaze the mousse.

      Lemon Tartlet

      1. Mix the sugar with the eggs, add the cream, the flour, the lemon peel and the melted butter.

      2. Pour the mixture on the silicone SPV, bake at 165°C 80% humidity for 10 minutes.

      3. Once chilled, cut a disk to put it inside the cake.

      Lemon Curd

      1. Put everything in the thermo mixer at 100°C for 12 minutes (vapour method).

      2. Once baked, leave it to chill and then put it in the cake on the lemon tartlet.

      Shortcrust Pastry For The Shell

      1. Mix the butter and the sugar, add gradually the eggs - then the flour and the salt to make a dough.

      2. Leave to chill in the fridge for 1 hour.

      3. Unroll and cut a disk same as the tarte and put it in the mould.

      4. Bake it at 170°C 80% humidity for 15 minutes. Leave to chill before the assembly.

      Assembly

      1. Take the lemon tarte disk and place it on the bottom of the tart shell.

      2. Pour the lemon curd on the top and smooth it.

      3. Take the mousse from the mould and glaze it. Put softly the mousse on the tarte and add decorations as you like.