oday I’m making quite an elaborate dessert – my strawberry and white chocolate tarts! The list of things we need to do is quite long! First we’ll make almond pastry tart shell, and then beautiful, moist almond sponge cake. After that we’ll mix some white chocolate and lemon ganache, make strawberry jelly, white chocolate mousse, and finally, white chocolate glaze. Phew! Pretty tall order, I agree, but don’t worry, I’ll explain every step in detail!
Almond Shortcrust Pastry
To make my strawberry and white chocolate tarts first I’ll make almond shortcrust pastry, that I’ll use to make my tart shells. I love this pastry, because it is easy to work with it, and because you don’t have to use baking weights to make beautiful and neat tart shells. If you have never made tart before, and you would like to learn the traditional way of , check my post, but then come back!
Moist Almond Sponge Cake
Once my tart shells are done and cooled, I will cover their bottom with some strawberry jam, and then put one beautiful, moist and super-yummy almond sponge cake disc onto it. Great thing about this sponge cake is that it is almost crazy simple, because you only need a couple of eggs, sugar, some lemon zest and almond flour. Also, it is gluten free, so you can bake it in a round cake pan and fill it with some ganache or buttercream, but that is a topic for another post… ;)
White Chocolate and Lemon Ganache
Remember my post about ? Well, ganache is a rich and dense filling that is made of chocolate and cream – with or without addition of butter. Ganache can be flavored with liqueurs or extracts, but my favorite way of flavoring ganache is infusing. “So – what the fudge is infusing?!”- you ask.
Well – it’s quite simple, in fact. Infusing means that you need to put aroma like vanilla pod, cinnamon stick, coffee beans or citrus zest into the cream and heat it up. Leave the mixture at room temperature for about 30 minutes, and strain it into melted chocolate. The result is divinely flavored (infused) chocolate ganache! Yum! Told you it’s simple, haven’t I?
White Chocolate Mousse and White Chocolate Glaze
I will fill my silicone molds with simple, egg free white chocolate mousse. Into each mousse I will insert one frozen strawberry jelly half sphere, and then I will freeze it all. My white chocolate glaze is very simple, too. You won’t need to cook sugar syrup, there is no sweetened condensed milk, and no glucose syrup. All you need is some cream, white chocolate, gelatin, water and oil, and that’s it! Once the mousse is frozen solid, and the glaze is at about 30°C (96°F), I will glaze the mousse and place it onto the tart. Finally, I will decorate my strawberry and white chocolate tarts with some chopped blanched almonds and strawberries. Delish! :)
There – no more theory – it’s time to roll up the sleeves and get to work! Like I’ve said – this is an elaborate dessert, but trust me – it is worth the time and effort – and than some! Enjoy! :)
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!