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Recipe for strawberry tomato mozzarella tart

By François Daubinet

Recipe for 1 pie of 6 people

  • Sweet butter 110 gr
  • Sifted powdered sugar 75 g
  • Almond powder 55 g
  • Flour T55 125 g
  • Whole eggs 60 g
  • Maizena 10 g
  • Fresh Anaïs strawberries 120 g
  • Candied tomatoes 80 g
  • Pectin NH 3 g
  • Semolina sugar 10 g
  • Fresh basil leaves 15 g
  • Fine salt 1 g
  • Flower of salt 1 g
  • Black pepper in the mill
  • Nutmeg nutmeg
  • 1 pie circle 18.5 cm in diameter
  • A few sheets of riquette

Préparation

step 1: Sweet peppery paste


  • Cream the tempered butter with the sifted powdered sugar. Add the almond powder,
  • the fine salt and pepper in the mill. Add the flour and then the eggs.
  • Knead without kneading. Reserve in the refrigerator.
  • Spread the dough to a thickness of 2.5mm.
  • Darken the tart circle, reserve in the refrigerator.
  • Bake for 15 to 18 minutes at 160°C.

step 2 : The almond cream with spices

  • Cream the ointment butter with the powdered sugar, add the almond powder and cornflour.
  • Gradually incorporate the tempered eggs without emulsifying and season.

step 3: Strawberry, candied tomato and basil compote

  • Wash, trim and cut the strawberries into pieces.
  • Drain the candied tomatoes and cut them into pieces.
  • Heat everything in a saucepan, add the sugar and pectin beforehand.

Assembly and finishing :

  • Poach the almond cream in the bottom of the pre-baked tart and bake again for 10 minutes at 170°C.
  • Once cooked, reserve the tart at room temperature.
  • Garnish the tart base with the previously cooled compote.
  • Wash, remove the stems and cut the strawberries.
  • Prepare the candied tomatoes, the mozzarella balls, the riquette and proceed with the dressing of all the elements.
  • Season with a few turns of the black pepper mill, a little fleur de sel, olive oil and balsamic vinegar.
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