Strawberry Tart

with Baked Almond Cream, Strawberry Jam, and Vanilla White Chocolate Whipped Ganache

A refined patisserie tart layered with buttery pâte sucrée, fragrant almond cream, vibrant strawberry jam, and silky vanilla whipped ganache—finished with fresh seasonal strawberries.

Components

  • Sweet Tart Dough (Pâte Sucrée)

  • Strawberry Jam

  • Baked Almond Cream (Crème d’Amande)

  • Vanilla White Chocolate Whipped Ganache

  • Fresh Strawberry Finish

Sweet Tart Dough (Pâte Sucrée)

Ingredients

  • 150 g unsalted butter, softened

  • 95 g icing sugar

  • 40 g almond flour

  • 50 g whole egg

  • 250 g all-purpose flour

  • Pinch of salt

Method

  1. In a mixing bowl, lightly combine softened butter, icing sugar, almond flour, and salt until smooth.

  2. Add the egg and mix briefly until incorporated.

  3. Add flour and mix only until the dough comes together—do not overwork.

  4. Flatten the dough between two sheets of parchment paper and refrigerate for a minimum of 2 hours.

Rolling & Baking

  1. Roll dough to a thickness of 2.5–3 mm.

  2. Line a 24 cm tart ring (or individual tart molds).

  3. Freeze for 20 minutes before baking.

  4. Bake at 165°C (330°F) for 15 minutes using pie weights (such as dried beans or chickpeas).

  5. Remove weights and continue baking for an additional 5 minutes, until lightly golden.

  6. Cool completely before filling.

Strawberry Jam

Ingredients

  • 350 g strawberries

  • 50 g sugar

  • 8 g lemon juice

  • 7 g pectin

Method

  1. Heat strawberries and lemon juice in a saucepan over medium heat.

  2. Combine sugar and pectin separately to prevent clumping.

  3. Gradually whisk the sugar-pectin mixture into the strawberries.

  4. Bring to a boil and cook for 1 minute.

  5. Blend lightly if a smoother texture is desired.

  6. Cool completely and check consistency once chilled.

Baked Almond Cream (Crème d’Amande)

Ingredients

  • 100 g unsalted butter, softened

  • 100 g sugar

  • 100 g almond flour

  • 100 g eggs

  • 15 g all-purpose flour

  • 1 g salt

  • 10 g dark rum (optional)

Method

  1. Cream butter and sugar together until smooth and light.

  2. Add almond flour, all-purpose flour, and salt.

  3. Gradually incorporate eggs, mixing until fully combined.

  4. Stir in dark rum, if using.

Baking

  1. Spread almond cream evenly into the pre-baked tart shell.

  2. Bake at 165°C (330°F) for 15–18 minutes, or until golden brown.

  3. Allow to cool completely before assembling.

Vanilla White Chocolate Whipped Ganache

Ingredients

Hot Infusion

  • 250 g heavy cream (35%)

  • 10 g vanilla paste or vanilla extract

  • 300 g white chocolate

Cold Cream

  • 350 g cold heavy cream (35%)

Method

  1. Heat cream with vanilla until just simmering.

  2. Pour over white chocolate and allow to sit briefly.

  3. Emulsify using an immersion blender or whisk until smooth.

  4. Add cold cream and blend again until fully incorporated.

  5. Cover directly with plastic wrap and refrigerate for at least 12 hours.

Whipping

  1. Whip chilled ganache to medium peaks before piping.

Final Assembly

Step 1

Spread a thin, even layer of strawberry jam over the baked almond cream.

Step 2

Pipe the vanilla white chocolate whipped ganache decoratively using a piping bag fitted with a pastry tip.

Step 3

Arrange fresh strawberries tightly across the tart surface. Finish with crushed pistachios for texture and color, if desired.

Chef’s Note

The balance of textures defines this tart: crisp pâte sucrée, tender almond cream, bright fruit acidity, and airy vanilla ganache. Use perfectly ripe strawberries and avoid overwhipping the ganache to maintain a clean, elegant finish.