Strawberry, Almond, and Rose Tart

A few weeks ago, while browsing the websites of Paris’s top pâtisseries, I spotted Hugo et Victor’s Tarte Fraise (strawberry tart). The pastry’s strawberry-red shell complemented its meticulously arranged strawberry slices superbly—I was quite inspired by its colour.

Strawberry, almond, and rose tart with toasted meringue

This weekend, I had a chance to experiment with adding food colouring to tart dough. The results were impressive. The trick is to use a food colouring that does not lose its pigment when baked.

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La Fraise

Ladurée Patisserie’s La Fraise (French for simply Strawberry) caught my eye two weeks ago, when I was vacationing in London. After interrogating a sales associate with a barrage of questions, I learned that the interior of La Fraise consists of fluffy coconut sponge cake and house-made strawberry compote enrobed in a heavenly strawberry crème mousseline.

A homemade version of Paris’s Ladurée Patisserie’s La Fraise entremet cake, bursting with strawberry flavour!

The crème is then covered with strawberry-red dacquoise cake, studded with royal icing “seeds”, and impaled with a gum paste stem before being neatly arranged in rows in the Ladurée display case. Don’t be turned off by the cartoony, almost gimmicky appearance of this eye-catching entremet cake; La Fraise is incredibly tasty.

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Mango Strawberry Pavlova

Most, if not all, of the blog posts I’ve read about pavlovas begin by mentioning that the origin of the dessert is fiercely debated. Some argue that the pavlova is a purely Australian dessert, named after visiting Russian ballerina Anna Pavlova, while others argue it originated in New Zealand.

Mango, strawberry, and passion fruit pavlova with a mint syrup and white chocolate decoration. Don't you just want to take a bite? Stop dreaming! Click to get the recipe.

I have found that the former is the generally agreed upon introduction to a post about pavlova. I hope it caught your attention like you never imagined a post about pavlova could.

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