Strawberry, Almond, and Rose Tart
 
This tart is perfect for summer and is loaded with strawberry flavour. The almond and rose notes are a delight! Elements of this tart are adapted from recipes by Antonio Bachour.
Ingredients
For the almond and rose pastry cream:
  • 3 egg yolks
  • 50g sugar
  • 20g flour
  • 20g cornstarch
  • 390g milk
  • ~½ teaspoon rose water
  • ~½ teaspoon almond extract
For the tart shell:
  • 45g butter, softened
  • 35g icing sugar
  • Red food colouring, as needed (do not use Wilton gel food colouring)
  • ½ an egg (lightly beat an egg until combined and then use half)
  • 15g ground almonds (i.e. almond flour)
  • ¼ teaspoon kosher salt
  • 25g all-purpose flour
  • 75g cake flour
For the almond sponge cake:
  • 95g almonds, blanched, toasted, and finely ground (i.e. almond flour)
  • 35g sugar
  • ¼ teaspoon kosher salt
  • 140g eggs (about two to three)
  • 40g butter, softened
  • 30g egg whites (about one)
  • 15g sugar
To assemble:
  • 50g white chocolate, melted
  • Strawberries
  • Dried rose petals (optional)
  • Mint sprigs (optional)
  • 1 egg white (optional)
  • 15g sugar (optional)
Method
Prepare the almond and rose pastry cream:
  1. Beat together the egg yolks and sugar in a medium-sized bowl until smooth.
  2. Add in the flour and cornstarch and beat until combined.
  3. Meanwhile, place the milk in a medium-sized pot and bring to a simmer over medium-low heat.
  4. Slowly pour the milk into the egg yolk mixture, whisking constantly.
  5. Transfer the mixture back into the pot and, over medium-low heat, whisk regularly until thickened and smooth.
  6. Whisk in the rose water and almond extract, to taste.
  7. Transfer to a container, cover with plastic wrap (make sure it touches the cream), and let chill in the fridge overnight.
  8. Once chilled, and right before assembling, whisk until smooth.
Prepare the tart shell:
  1. Combine the butter and the icing sugar until smooth, using the paddle attachment of a stand mixer if you have one. Do not beat rapidly. The goal is not to incorporate air when making the dough.
  2. Add in the food colouring and beat until combined.
  3. Add in the egg, and beat to combine.
  4. Add the almonds, salt, and all-purpose flour. Beat to combine.
  5. Add the cake flour. Beat to combine.
  6. Wrap the dough with plastic wrap and place to chill in the fridge until cold (around an hour).
  7. Roll out the dough to the thickness you desire (being careful not to go to thin or the tart will collapse), and line a buttered tart pan.
  8. Place in the freezer to chill for at least half an hour. Meanwhile, preheat the oven to 325°F (160°C).
Prepare the almond sponge cake:
  1. Preheat oven to 180°C (350°F) and line a quarter sheet pan with parchment paper.
  2. In a food processor, grind together the almonds, 35g sugar, salt, and eggs.
  3. Add the butter and process until smooth, scraping down the sides of the food processor, as necessary.
  4. In a large bowl, whip the egg whites and the 15g of sugar to stiff peaks.
  5. Fold the almond mixture into the egg whites, being careful not to deflate the egg whites too much. Fold until smooth.
  6. Spread onto a quarter sheet pan lined with parchment paper.
  7. Bake for about 10 minutes, or until golden.
  8. Once cooled to room temperature, cut out a piece to fit into your tart shell.
To assemble:
  1. Spread the white chocolate on the bottom of the tart shell.
  2. Spread a thin layer of pastry cream on top of the white chocolate and the cake on top of that. Cover with pastry cream.
  3. Decorate with strawberries, as well as mint sprigs and dried rose petals, if using.
  4. If you’d like to add meringue too, whip the sugar and the egg white to stiff peaks. Spoon some on and torch with a blowtorch until browned.
Recipe by IronWhisk at http://www.ironwhisk.com/2014/07/strawberry-almond-and-rose-tart/