STRAWBERRY TART DECORATION HOW TO

It’s ridiculously easy, decently quick to make and tastes 10x times better so I don’t know why anybody would buy the store-bought stuff. I’m no fan of the store bought shit and always prefer to make my own. You can use this as a filling for a lot of other tarts, pear frangipane being the most popular, for almond croissants or for pithiviers. It’s honestly ridiculously good and extremely easy to make! Traditionally it’s made with eggs, but this eggless version works like a charm and you can never tell the difference. I gotchu )įrangipane is a style of French almond cream. I have a few tutorials linked in the recipe below for some visual learning in case you prefer that. So if you’re interested, you can read all about it here.

STRAWBERRY TART DECORATION HOW TO

I have an in-depth post explaining the science behind making a good shortcrust pastry plus how to get it perfect. Smooth velvety creamy texture from the chantillyĪnd finally, a slight bite from fresh strawberries The short, crispy bite from the tart shell.ĭense spongy texture from the baked frangipane Not all of them are equally pronounced but enough for you to have a variation. In this particular tart, there are 4-5 different textures/mouthfeel involved which creates a more pleasant eating experience. Textures are important for flavour perception. Therefore, it’s important to ensure that the proportion of frangipane isn’t taking over the strawberry-ness of the dessert.

While almond isn’t ‘stare at your face’ prominent, it can intensity on baking or when used extensively. Strawberry usually has a subtle flavour and can easily go into the background if there are other prominent flavours. However, considering this is a strawberry tart, that should be the hero of your dessert. Which is why, when you taste this tart, it feels cohesive in your brain. Almonds & strawberry go beautifully together, as do strawberries & cream, and almond & cream. If we look at the flavours of the tart, the three noticeable flavours are: almond, strawberry & cream. So let’s talk about each of these individually. These are the two most important aspects of food, in my opinion, and that’s how I approach my desserts. If you’ve been following me on IG or a part of my mailing list (subscribe here), you know I’m all about flavours and textures. Sweet shortcrust pastry (aka pâte sucrée)Īnd lastly, a few bits and bobs for decoration

Okay, so let’s break it down, shall we? Here’s the tea: OHHH, look at that! Totally mean to brag here because she’s a beauty! And yes, she’s eggless- I know right!

Strawberry tart decoration