A tart entremet (cake) is a pie topped with a mousse, or light ganache or other fruits mixtures according to the theme and season. It offers endless possibilities. The tart entremets is a great alternative for those who want more than a classic tart or pie. For this recipe, I used a 9''/23cm diameter tart ring, and 6.5''/16.5cm tart ring for the soft strawberry jelly. Always choose the best strawberries, rather small, sweet and with a distinctive parfum. Clean strawberries at the last minute. Immerse them with stems on in cold water for a couple of minutes, and carefully transfer onto a baking tray lined with paper towels. Refrigerate until ready to use.
Soak gelatin sheets in cold water to soften, and drain. Heat up fruit puree with water. Mix sugar and pectin, and add it to the hot fruit puree. Add chopped strawberries, and bring to a boil. Add lemon juice and zest. Remove from the heat, and stir in gelatin. Choose a tart ring that is about an inch (2.5cm) smaller in than the pie. Tight up a piece of plastic wrap at the bottom of the tart ring. Fill it up and freeze for a few hours.
Soak gelatin in cold water to soften, drain and set aside. Bring to a boil heavy cream with vanilla. Add to the chocolate and mix with an immersion blender. Add gelatin, and blend. Then add remaining chilled heavy cream, mix and chill overnight. Whip ganache to medium peaks prior to use.
Preheat oven to 350ºF/180ºC. Blind bake tart shell for 25 minutes. Remove pie weights, and pipe out almond cream along with chopped strawberries (optional). Bake for 35 minutes more. Note that if you want to obtain a distinctive brown and glossy finish crust: remove pie from the oven after 20 minutes, take out the ring and egg wash it. Put back in the oven and finish baking. Let cool and chill.
Top chilled pie with a thin layer of Chantilly. Place the frozen strawberry jelly in the center of the pie. Arrange strawberries around the edges. Decorate with Chantilly rosettes using the #827 open star pastry tip. Strawberries can be lightly glazed with neutral glaze if desired. Refrigerate the tart for a couple of hours before eating making sure that the jelly is thawed. Enjoy!
12 thoughts on “Strawberry Tart Entremet”
Hello Bruno, could you tell us what piping tip you used for the rosettes?
Check out the recipe 🍓
Thank you very much for making me a star for my grandchildren
Out of this world…mil veces GRACIAS Bruno! <3
This is a fantastic recipe…making again tomorrow for friends….all your recipes are super!!!! I am a fan forever!. Thank you Chef Albouze .
PS: What is the difference between Pate Sucree, and Sable Crust because both are used to make sweet desserts. is any specific
crust I need to use depending on the filling. ?
Beautiful!.. Well, sablé and sucrée are basically the same.. Sablé’s got almond in it.. all good 🙂
Thanks for always answer me ;you are an amazing and ethical chef
Do you have a recipe for ‘neutral glaze?’
Yes, in my pastry fundamentals course ⚔️ academy.brunoalbouze.com
This recipe looks gorgeous and I’m looking forward to making it, could you tell me what the strength (bloom) of the gelatine is that you have used.
Approximately 205 bloom 🌞
Dear Chef Bruno,
You have been an inspiration to me for many years. Your recipes are elegant, sophisticated, delicious – absolutely exquisite. Thank you for sharing your knowledge, secrets and admirable skills. I’m a chef, aspiring to become a pastry chef. With your recipes I get closer to my goal each day.
This entremet was one of the best desserts I have ever made!
With lots of love,