Vanilla & Strawberry Tartlet

Whisk
Spatula
Pastry spatula
Mixing bowl
Paring knife
Rolling pin
Immersion blender
Saucepan
Mixer or food processor

Pastry brush
Set of scales
Probe thermometer
Piping bags
Parchment paper
1 Silikomart 3cm half-sphere mold
1 Silikomart Globe mold
6 round 8cm tartlet rings
1 Silikomart Mini Dots mold

Two 2mm thick rulers
Grater (Microplane®) or sieve
Set of smooth round cutters
Micro-perforated tray

Micro-perforated mat
Silicone mat (28×38cm)
with raised edges

To give you every chance of getting your pastry just right, we strongly encourage
taking a look at our sweet pastry information before you start this recipe.

Cream the butter and confectioner’s sugar using the paddle attachment of a food
processor.
Add in the almond flour, salt and, finally, the egg and vanilla extract while continuing to mix at medium speed. At this stage, the mixture will still be separated.
Add the flour in one go.
Mix until all the ingredients are fully combined together.
Place the dough on the work surface and rub it together with your hands until the
dough is homogeneous.
As soon as it is homogeneous, stop working it to avoid activating the gluten. This way, it will retain its qualities and crumbly texture.
Spread out the dough to a depth of 2mm between two sheets of parchment paper.
For perfect results, use two 2mm thick rulers (you will find these in hardware stores).

Leave it to set in the refrigerator.
Lightly grease the tartlet rings. A thin layer is enough – you do not want any pieces of butter stuck to the ring.
Cut out six tart crusts to the same size as the tartlet rings.
Using a ruler and a sharp knife, make some strips of pastry which are a little wider than the rings’ depth.
Place each of the tart crusts on the baking mat (which should be perforated if possible), and place the mat on an (also ideally perforated) baking sheet.
Place a tart ring on each base.
Add a strip to each of the pastry bases.
Trim the excess dough from the rings.
Freeze the raw tart crusts for 10 minutes to ensure that they do not move during baking.
Once this is done, preheat the oven to 300°F (150°C). The tart crusts will go on the middle shelf.
Bake the tart crusts for 20 minutes.

Chef’s tip: If the crusts’ edges aren’t quite right after you have blind-baked them, gently grate them with a Microplane® or a sieve.

As well as creating an attractive finish, the glaze seals the dough from the moisture in the different fillings.

Mix the yolks and cream.
Use the brush to apply a thin layer of this mixture on the pre-baked, cooled and turned-out tart crusts.
Bake the glazed tart crusts again for 10 minutes at 300°F (150°C).

Preheat the oven to 320°F (160°C) using the fan setting.
Melt the butter and set it aside at room temperature.
Combine the almond flour, confectioner’s sugar, eggs and vanilla extract in a mixing bowl. Whisk until the mixture is homogeneous.
Beat the room-temperature egg whites in the bowl of a food processor at medium speed. When the whites become frothy, stir in about a third of the sugar.

Add the rest of the sugar in two stages until the texture is supple. Do not make the whites too stiff or they will struggle to incorporate into the first mixture.

Using a spatula, fold a third of the beaten egg whites into the first mixture.
Then add the rest of the egg whites in two stages, again folding them in gently using a spatula.
Add the sifted flour then the cooled melted butter.
Spread the mixture onto a 28 × 38cm greased silicone mat with raised edges (or a smooth silicone mat) to a depth of approx. 8mm.
Sprinkle with fresh strawberry slices.
Cook for approx. 12 to 15 minutes until the sponge is golden brown. The sponge must stay very moist.

Set aside your sponge on a rack. Once it has cooled, place a sheet of parchment
paper (or a silicone mat) on the sponge and turn it over. Gently peel off the first baking mat.
Cut the sponge into pieces using a 7cm round cutter.Cover their surface with plastic wrap and store them in the refrigerator or freezer until you are ready to use them.

Pour the strawberries and lemon juice into a large saucepan and cook them over a medium heat for 4 to 5 minutes.
Mix the sugar and pectin together.
When the strawberries have started producing juice and breaking up, take them off the heat and sift on the dry ingredients, stirring thoroughly so there are no lumps.
Bring the mixture to a boil over a low heat.

Note: Confit tends to stick to the bottom of
the pan, so be sure to stir it almost continuously or you can be sure it will burn! If making large quantities, cook until it reaches
220°F (104°C)

For smaller amounts, use the cold plate method to see if your confit has set (you will know it well if you have made jams at home). To do this, put a plate in the fridge.
To check your confit’s consistency, pour half a teaspoon onto the plate once it is cold and hold it vertically. If the confit is very viscous, it is a good consistency. If it runs down too fast, it will have a liquid consistency when cool.

Place the confit in a mixing bowl.
Blend it using an immersion blender if you want it to have a uniform texture.
Pour the confit into 3cm half-sphere molds (you need 1 half-sphere per tartlet).
Smooth the half-spheres’ surface using a pastry spatula and freeze for at least 6 hours.
Cover the remaining confit with plastic wrap and store it in the refrigerator until completely cooled (approx. 3 hours).

When you are ready to use it, smooth the confit’s texture with a whisk.

The day before serving, boil the milk and cream.
Roughly chop the basil and pour it into the pan once it is off the heat.
Leave to infuse overnight in the refrigerator with a lid on the pan.
On the day of serving, soak the gelatin in cold water.
Mix the egg yolk and sugar.
Reheat the milk, cream and basil mixture, then blend it using an immersion blender.
Strain, recovering as much liquid as possible.
Pour the liquids into the yolk and sugar mixture, whisking continuously so as not to cook the yolks.
Pour all the ingredients back into the pan and cook slowly over a low heat like you would a custard so it reaches 185°F (85°C) and coats the back of a spoon.
Take the pan off the heat and add the drained gelatin.
Mix using an immersion blender.
Place it in a container and cover it with film.
Leave it in the refrigerator until it has set completely (at least 3 hours).
When you are ready to use it, smooth the crémeux with a whisk

Hydrate the gelatin in the water (1) for 10 minutes.
Beat the cold cream until it has a supple texture (so it forms soft peaks but no stiffer).
Put the water, sugar, scraped vanilla bean and vanilla extract into a saucepan.
Cook at 250°F (120°C).
In the meantime, blanch the egg yolks using the whisk attachment of a stand mixer
at maximum speed.
When the syrup is at temperature, reduce the food processor’s speed so you can drizzle the syrup onto the yolks, then increase the speed again.
Melt the hydrated gelatin in the microwave.
Once the spray gun mix is warm, add the melted gelatin and continue to whisk until it is completely cool.
Pour the pâte-à-bombe mix onto the fromage blanc and gently fold it in with a spatula
so the mixture retains its air.
Add the whipped cream in two stages and again use a spatula to fold it in. It is normal for the mousse to have a very supple, almost liquid texture; it will set in the refrigerator thanks to the gelatin.

Chef’s tip:

To enhance the vanilla’s flavor, infuse the scraped vanilla bean in the chilled cream
for 24 hours. Remove the bean before whipping the cream.
You can also add vanilla extract, or even use two beans instead of one for an extra indulgent experience!

Heat the water and vanilla extract in a saucepan.
Mix the sugar and pectin together.

When the water starts to warm up (to approx. 120°F or 50°C), sprinkle the sugar and pectin mixture onto it, whisking all the while. Bring to a boil.
Take the pan off the heat and mix in the lemon juice.
Leave to cool, then store in the refrigerator covered with plastic wrap.
Heat to approx. 105°F (40°C) before use.
Blend again using an immersion blender, taking care not to incorporate any air bubbles

Hydrate the gelatin in the cold water for 10 minutes.
Pour the sugar, glucose and strawberry purée into a saucepan and bring it to a rolling boil (if making a large quantity, heat it to 217°F or 103°C).
Pour the Strawberry Inspiration and cream into a large, narrow and tall measuring glass.
Pour the syrup heated to 217°F (103°C) onto the chocolate and cream, then add
the gelatin.
Mix using an immersion blender to obtain a perfect emulsion, making sure no air bubbles form.
Seal the surface with plastic wrap and store in the refrigerator.
When you are ready to use it, reheat the glaze to 82°F (28°C) (see below for more
information about how to do this).
Blend again using an immersion blender, taking care not to incorporate any air.

Chef’s tip: You can also pour this glaze onto a dessert. In this case, heat it to 90°F (32°C).

Heat the water and vanilla extract in a saucepan.
Mix the sugar and pectin together.
When the water starts to warm up (to approx. 120°F or 50°C), sprinkle the sugar and pectin mixture onto it, whisking all the while. Bring to a boil.
Take the pan off the heat and mix in the lemon juice.
Leave to cool, then store in the refrigerator covered with plastic wrap.
Heat to approx. 105°F (40°C) before use.
Blend again using an immersion blender, taking care not to incorporate any air bubbles.

Soften the basil crémeux using a whisk.
Fill the globe molds three-quarters full with basil crémeux.
Knock the molds against the work surface to remove any bubbles.
Add the half-sphere of frozen strawberry confit into the middle of the crémeux and use a pastry spatula to smooth the crémeux completely.
Store the assembly in the freezer until it has completely frozen (6 hours minimum).
Make the fromage blanc mousse.
Fill the “Mini Dots” molds so they are three-quarters full of fromage blanc mousse.
Tap on the mold to get rid of any air bubbles.
Run a toothpick or the tip of a knife along the groove in the small cavity so that the whipped ganache sits snugly against the mold

Arrange the frozen crémeux and confit insert in the middle of the mousse.
Smooth using a pastry spatula.
Store the assembly in the freezer until it has completely frozen (6 hours minimum).
Store any excess mousse in the refrigerator in containers covered with plastic wrap, or in glasses. Alternatively, you can mold and freeze it for later use.

Important: After assembly, normally you will have lots of mousse left over. It’s very difficult to make a pâte-à-bombe using smaller amounts. Feel free to use it in another dessert or eat it with fresh fruit!

Almond flakes as needed 100g fresh strawberries
Arrange a dab of confit in the base of the tartlet.
Put in place a sponge disk, pressing down gently.
Use a piping bag to pipe a thin layer of basil crémeux onto the sponge.
Using another piping bag without a nozzle, add a layer of strawberry confit so the tartlet case is completed filled.
Smooth using a pastry spatula.
Heat the mirror glaze to 82°F (28°C).
Blend using an immersion blender, taking care not to make any air bubbles.
Turn out the vanilla and fromage blancvmousse domes and prick them with a toothpick.

Make sure they are not icy, as this would prevent the glaze from adhering to the dome.
Dip them gently into the glaze, being careful not to get any in the central hole.
Wipe away any excess glaze on some parchment paper.
Place the domes on the tartlets, then remove the toothpicks.
(Another way of glazing the domes is to place them on a wire rack and protect the central hole using a cutter covered in plastic wrap. Pour the glaze around the cutter before taking it away.)
Add some almond slivers around the edge of the tartlet.
Cut the strawberries into thin slices (approx. 2mm) and place them side by side on a plate.
Using a 4cm cutter (the same size as the cavity of the Mini Dots molds), cut the strawberries into circles.
Place the strawberries in the hole in the mousse.
Use a piping bag without a nozzle to apply some vanilla gel to the strawberries.
Leave to defrost for 3 hours in the refrigerator.
Take the tartlets out of the fridge 15 minutes before serving.

VANILLA-FLAVORED SWEET PASTRY
Can be stored uncooked, rolled into a ball, rolled out or in tart cases, in the freezer for several weeks. Can be stored baked in the freezer for several weeks.
Can be stored baked at room temperature for one week.

STRAWBERRY & VANILLA MOIST SPONGE
Can be stored for 4 days baked, covered with plastic wrap, in the refrigerator.
Can be stored for several months, baked and covered with plastic wrap, in the freezer.

STRAWBERRY CONFIT
Can be stored for 72 hours in the refrigerator.
Can be stored for several weeks in the freezer.

BASIL CRÉMEUX
Can be stored for 48 hours in the refrigerator.
Can be stored for several weeks in the freezer.

VANILLA & FROMAGE BLANC MOUSSE
Can be stored for 72 hours in the refrigerator and served
in glasses or with fruit.

VANILLA GEL
Can be stored for 10 days in the refrigerator covered with plastic wrap.
Can be stored for several months in the freezer.

STRAWBERRY GLAZE
Can be stored for 10 days in the refrigerator covered with plastic wrap.
Can be stored for several months in the freezer.

FINISHED TARTLET
Can be stored for 48 hours in the refrigerator.
Best if consumed within 12 hours of assembly.