Strawberry Tart Entremet
Strawberry Tart Entremet Recipe from Bruno Albouze on YouTube Entremet (tart or cake) with Michigan strawberries over almond cream with strawberry jelly and white chocolate ganache Chantilly. Pâte sucrée for the crust. Mix ingredients in food processor, dump onto silicon half sheet baking mat, and cover with parchment. Use a straight and long French rolling pin (I used a 2" wood dowel) to "roll out", or rather smooth out, the dough to 3mm thickness. Refrigerate until firm. Remove the dough from the refrigerator, use a pastry ring to cut the bottom crust and leave the ring in place on the silicone mat with bottom crust. Use dough scraps to cut crust edges, and fit them into the pastry ring. Refrigerate until firm again. Remove and trim the side crust, and pinch or lightly water brush the joint between side and bottom crusts. Refrigerate for an hour, or up to 2 days. Use pie weights to pre-bake, then fill with almond cream and bake. Full recipe on B. Albouze's site. All the ingredients are present and contributing. The almond, vanilla, and white chocolate provide a smooth base for the tangy strawberries. Summer!