Strawberry Tart Entremet

This exquisite Strawberry Tarte Entremet dessert combines the best of both worlds with a fruit pie base topped with a luscious mousse, light ganache, and a decadent fruit mixture. Perfect for those seeking a unique twist on the classic tart or pie. The Tart Entremet offers a tantalizing experience that is both visually stunning and incredibly delicious. Imagine sinking your fork into a delicate fruit pie crust, only to be met with a velvety smooth mousse or a rich ganache that melts in your mouth. Whether you're a fan of traditional desserts or a culinary adventurist seeking something new, the Tart Entremet is sure to impress. Get ready to embark on a culinary journey unlike any other with this sensational treat.

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The best of both worlds

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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.

Vanilla Chantilly

First, start by softening the gelatin in cold water. Once softened, drain it carefully and set it aside. At the same time, boil the first half of heavy cream with vanilla to give it a delicate flavor. Then pour this mixture over the white chocolate and use an immersion blender to make it smooth and homogeneous. Then add the softened gelatin to the chocolate-cream mixture and mix again to incorporate it perfectly. Finally, incorporate the rest of the cooled heavy cream. Keep cream mixture refrigerated overnight. Before using it, whip the ganache until it reaches medium peaks. Do not over whip.

Baking Tart Shell

Preheat oven to 350ºF/180ºC. Blind bake tart shell for 20 minutes. Remove pie weights. Let cool a bit, and then spread out the room temperature almond cream evenly. Tuck in some chopped strawberries. Put the pie back in the oven for 35 minutes until golden brown. Let cool the pie, and refrigerate before going to the next step.

Montage

Top the chilled pie with a thin layer of chantilly. Stick in the frozen strawberry jelly in the center of the pie. Arrange fresh strawberries artfully around it. Decorate the pie with some Chantilly rosettes. Top each chantilly rosettes with a strawberry which can be glazed before with warm Neutral Mirror Glaze. Refrigerate the tart for a couple of hours before eating making sure that the jelly comes out thawed. Enjoy!

Storage

Tart entremets with fresh fruits are best consumed within 2 days to maintain their texture and flavor. If the fruits start to soften, replacing them with fresh ones can help refresh the dessert.

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