Spring Crown Tart
Strawberry Rhubarb
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Ingredients / 6 people
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- 1 pie crust Crown sweet pastry D230
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- Almond cream :
Eggs 35 g - Almond powder 35 g - Sugar 35 g - Butter 35 g - Pinch of salt
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- Rhubarb compote :
Rhubarb 200 g - 1 leaf of jelly - Sugar 25 g
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- Cream cheese whipped cream :
Whole cream 300 g - Cream cheese 100 g - Icing sugar 50 g - Vanilla bean ½ - Tonka bean
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- Poached rhubarb :
Rhubarb cut into sections 200 g - Water 400 g - Sugar 200 g - Vanilla bean ½
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- Decoration:
300 g strawberries: 150g for the base and 150g for the decoration Meringues - Neutral topping
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A recipe from the chef Charlotte Delplace
Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.
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Almond cream: Cream the butter. Add the sugar and salt. Add the eggs then the almond powder.
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Rhubarb compote: Rehydrate the jelly in cold water. Wash, peel and chop the rhubarb, then stew the rhubarb with the sugar. Add the gelatine. Set aside in the refrigerator.
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Cream with cream cheese: Whip the cream with the sugar, vanilla, grated tonka bean and cream cheese.
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Poached rhubarb: Make a syrup with the water, sugar and vanilla. Wash, peel and cut the rhubarb into sections. Pour the hot syrup over the rhubarb and cover. Leave for 5 minutes. Check the cooking with a knife blade (the rhubarb must be tender on the outside and crunchy in the middle to hold together).
ASSEMBLY
1: Trim the crown tart base to obtain a smooth, clean appearance.
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2: Fill the baked pie crust with the almond cream.
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3: Cut strawberries into slices (about 150g) and spread them over the almond cream.
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4: Bake at 150°c for 20 minutes.
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5: Once the tart base has cooled, garnish with the rhubarb compote.
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6: Cut the strawberries.
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7: Poach the whipped cream.
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8: Garnish with the Rhubarb sections, the strawberry pieces and the meringues.
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9: Cover with the rhubarb and strawberry pieces.
