FRIJE

Instructions

• 1.   Ganache: Soak the gelatin in 1.8 cl (18 g) of cold water. Separately, chop the white chocolate and place it in a bowl. Bring half of the cream to a boil with the split and scraped vanilla bean. Pour 1/3 of the hot cream over the chocolate, mix, add another 1/3 and mix again. Melt the gelatin in the remaining hot cream, then add this mixture to the bowl. Add the other half of the cold cream, mix, cover with plastic wrap and refrigerate for at least 6 hours.
• 2.   Jam: Put the hulled and chopped strawberries in a small saucepan. Heat over low heat, adding the split and scraped vanilla bean. Add the gelling sugar, bring to a boil and simmer for 2 to 5 minutes. Add a splash of lemon juice, remove from heat and roughly crush the strawberries. Spread the jam in a small gratin dish to cool and set quickly.
• 3.   Sweet pastry: Put the cold diced butter in a bowl (or in the bowl of a food processor). Add the flour, ground almonds, powdered sugar, and salt. Mix with your fingertips, crumbling the mixture (or with the paddle attachment in the food processor), until you get a fine sand texture. Incorporate the egg and mix until you have a homogeneous dough (do not work it too long: the more elastic it is, the more it will deform during baking). Form a ball, flatten it, and wrap it in plastic wrap. Let it rest in the refrigerator for 1 hour.
• 4.   Tart base: Roll out the dough to a thickness of 3 mm, on a floured work surface (or between 2 sheets of parchment paper). Line a 18 cm tart pan (or a ring), trim the edges, and put it in the freezer for 30 minutes. Preheat the oven to 180 °C and bake the tart base for 8 minutes. Remove it from the pan and continue baking until it is golden brown all over (± 4 minutes). Let it cool on a wire rack.
• 5.   Assembly and finishing: Whip the ganache with a whisk, like whipped cream, until it is firm and airy. Spread the jam on the tart base. Cover it with a thin layer of ganache. Put the remaining ganache in a piping bag with a Saint-Honoré (or other) nozzle and generously pipe it onto the tart. Decorate with a few strawberry quarters and mint leaves.

Notes & Suggestions

• Tip: You can freeze the remaining dough for another time, or roll it out and cut it with cookie cutters to make biscuits.

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Tarte-aux-fraises-a-la-ganache-montee-au-chocolat-blanc-et-a-la-vanille/r/R00062009