Bruno Albouze Strawberry Entremet Tart

Strawberry Tart Entremet

Yields8 ServingsPrep Time1 hr 10 minsCook Time55 minsTotal Time2 hrs 5 minsDifficultyIntermediateRating


Sugar dough Crust
 550 g Look for Strawberry Pie Recipe
Almond Cream
 100 g Butter, softened
 100 g Powdered sugar
 100 g Almond meal
 10 g Flour
 50 g Eggs (1)
 5 g Vanilla
 150 g Strawberries, halved Almond cream topping
Soft Strawberry Jelly
 180 g Strawberry, or raspberry purée
 10 g Water
 100 g Sugar
 3 g Pectine
 250 g Strawberries, chopped
 5 g Lemon juice
 1.50 g Lime zest (1/2)
 7 g Gelatin approximately 205 bloom.
Vanilla Chantilly
 150 g Heavy cream, hot
 150 g Heavy cream, cold
 65 g White chocolate
 5 g Vanilla
 3 g Gelatin
 400 g Strawberries



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.

Strawberry Tart Entremet

Soft Strawberry Jelly

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.

strawberry insert

Vanilla Chantilly

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.

Baking Tart Shell

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.

Baked Almond Cream Tart Shell


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!

Strawberry Tart Entremet Cut

12 thoughts on “Strawberry Tart Entremet”

  1. 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. ?

  2. 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.

  3. 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,


Leave a Reply





Enter your email address and get the FREE EBOOK

Scroll to Top