Spring Crown Tart
Strawberry Rhubarb

Ingredients / 6 people

- 1 pie crust Crown sweet pastry D230
- Almond cream :
Eggs 35 g - Almond powder 35 g - Sugar 35 g - Butter 35 g - Pinch of salt
- Rhubarb compote :
Rhubarb 200 g - 1 leaf of jelly - Sugar 25 g
- Cream cheese whipped cream :
Whole cream 300 g - Cream cheese 100 g - Icing sugar 50 g - Vanilla bean ½ - Tonka bean
- Poached rhubarb :
Rhubarb cut into sections 200 g - Water 400 g - Sugar 200 g - Vanilla bean ½
- Decoration:
300 g strawberries: 150g for the base and 150g for the decoration Meringues - Neutral topping

A recipe from the chef Charlotte Delplace

Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.

Almond cream: Cream the butter. Add the sugar and salt. Add the eggs then the almond powder.

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.

Cream with cream cheese: Whip the cream with the sugar, vanilla, grated tonka bean and cream cheese.

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).



1: Trim the crown tart base to obtain a smooth, clean appearance.

2: Fill the baked pie crust with the almond cream.

3: Cut strawberries into slices (about 150g) and spread them over the almond cream.

4: Bake at 150°c for 20 minutes.

5: Once the tart base has cooled, garnish with the rhubarb compote.

6: Cut the strawberries.

7: Poach the whipped cream.

8: Garnish with the Rhubarb sections, the strawberry pieces and the meringues.

9: Cover with the rhubarb and strawberry pieces.

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