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Print Recipe
Almond Tart with Strawberries and Cream Recipe
Do you want to arrange a holiday and please your family and friends? Prepare this wonderful dessert!
Cook Time 90 minutes
Servings
Ingredients
For shortbread dough:
  • 120 gram Flour wheat / Flour Flour may need a little more or less. Flour is different. You need to look at the consistency of the dough in the future. The dough should be soft and well formed when filling the baking form
  • 70 gram Almond flour
  • 1 tablespoon Cognac
  • 50 gram Sugar
  • 1 piece Chicken egg
  • 150 gram Butter
For butter cream:
Additionally:
Cook Time 90 minutes
Servings
Ingredients
For shortbread dough:
  • 120 gram Flour wheat / Flour Flour may need a little more or less. Flour is different. You need to look at the consistency of the dough in the future. The dough should be soft and well formed when filling the baking form
  • 70 gram Almond flour
  • 1 tablespoon Cognac
  • 50 gram Sugar
  • 1 piece Chicken egg
  • 150 gram Butter
For butter cream:
Additionally:
Instructions
  1. In a bowl, combine the dry ingredients: flour (120 gr.), sugar (50 gr.), almond flour (70 gr.).
    In a bowl, combine the dry ingredients: flour (120 gr.), sugar (50 gr.), almond flour (70 gr.).
  2. Then add cold butter (150 gr.). chop the mixture into small crumbs, then add cognac (1 tbsp. spoon), add 1 egg. Mix the mixture well. Collect the oil crumbs in a ball, wrap with cling film and place in the refrigerator for 20-30 minutes.
    Then add cold butter (150 gr.). chop the mixture into small crumbs, then add cognac (1 tbsp. spoon), add 1 egg. Mix the mixture well. Collect the oil crumbs in a ball, wrap with cling film and place in the refrigerator for 20-30 minutes.
  3. Grease the baking dish with a thin layer of butter and sprinkle with flour "make a French shirt". Spread the dough evenly over the surface of the mold.
    Grease the baking dish with a thin layer of butter and sprinkle with flour "make a French shirt". Spread the dough evenly over the surface of the mold.
  4. Cut a circle from a sheet of parchment, place it on a layer of dough, then pour a layer of beans or peas. This must be done in order to prevent further bubbles from forming on the surface.
    Cut a circle from a sheet of parchment, place it on a layer of dough, then pour a layer of beans or peas. This must be done in order to prevent further bubbles from forming on the surface.
  5. The form with the dough put in a preheated t180*С the oven and lightly bake until light Golden brown.
    The form with the dough put in a preheated t180*С the oven and lightly bake until light Golden brown.
  6. Then remove the beans and put them back in the oven and bake until the shortbread is ready. While the shortbread is being baked, you can start making buttercream and preparing strawberries.
    Then remove the beans and put them back in the oven and bake until the shortbread is ready. While the shortbread is being baked, you can start making buttercream and preparing strawberries.
  7. Soak gelatin (10 g) in water (1/4 Cup). Let the mixture stand for a few minutes to swell, then put it on a very low heat and bring the mixture to a boil. Do not boil!
    Soak gelatin (10 g) in water (1/4 Cup). Let the mixture stand for a few minutes to swell, then put it on a very low heat and bring the mixture to a boil. Do not boil!
  8. Cream (500 ml.) beat on medium speed. After a clear trace from the whisk of the mixer is formed on the surface of the cream, add lemon juice (2 tablespoons) to the cream, add 50 gr. powdered sugar. Then whisk the cream to the desired density, then add the gelatin solution. Mix the cream well.
    Cream (500 ml.) beat on medium speed. After a clear trace from the whisk of the mixer is formed on the surface of the cream, add lemon juice (2 tablespoons) to the cream, add 50 gr. powdered sugar. Then whisk the cream to the desired density, then add the gelatin solution. Mix the cream well.
  9. Fill the sand base with cream, put the sliced strawberry slices on the surface, and sprinkle with grated white chocolate. Put the tart in the refrigerator until it cools down and stabilizes the cream.
    Fill the sand base with cream, put the sliced strawberry slices on the surface, and sprinkle with grated white chocolate. Put the tart in the refrigerator until it cools down and stabilizes the cream.
  10. Bon Appetit!
    Bon Appetit!

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