Strawberry Heart Tart with Cocoa Frangipane, Crunchy Ganache and Strawberry Panna Cotta by @cakeofgina_

25 min

8 servings

🌾

230 g

Flour 00

🧈

200 g

Butter

🥚

40 g

Egg whites

🍬

250 g

Sugar

🧂

Salt

Flavorings

🧴

Red food coloring powder

🌰

50 g

Almond flour

🌾

15 g

Flour

🍫

15 g

Unsweetened cocoa powder

🥚

1

Egg

🍓

250 g

Strawberries

🍫

200 g

Dark chocolate

🥛

490 ml

Fresh cream

🥣

150 g

Granola

🥛

50 ml

Milk

🍮

10 g

Gelatin sheets

🍫

Cocoa butter spray

  1. Salt
    • Butter
    • Sugar
    • Flour 00

    For the egg-white shortcrust, work the butter, flavorings and sugar together, add the egg whites, then finally the flour and salt.

  2. Roll

    Roll out the dough between two sheets of baking paper to 3mm and leave in the fridge for two hours.

  3. Line

    Line the tart ring with the dough and freeze it.

  4. Work
    • Butter
    • Sugar
    • Egg

    Work the softened butter with the sugar, then add the egg, working the mixture further.

  5. Add
    • Flour
    • Unsweetened cocoa powder

    Add the flours and the cocoa.

  6. Spread
    • Strawberries
    • Flour 00

    Spread a layer of frangipane over the pastry shell, insert strawberries inside, and bake for 25 minutes.

  7. Heat
    • Fresh cream
    • Dark chocolate
    • Granola

    Heat the cream, pour it over the chopped chocolate, let it cool slightly, then add the granola or muesli.

  8. Blend
    • Strawberries

    Blend the strawberries and pass them through a sieve to remove the seeds.

  9. Heat
    • Fresh cream
    • Milk
    • Sugar

    Heat the cream, milk and sugar, stirring until boiling, then add the rehydrated gelatin.

  10. Add
    • Strawberries

    Add the strawberry pulp, mixing well, and pour into the silicone mold, then freeze.

  11. Place
    • Cocoa butter spray

    Spray with cocoa butter spray and place the insert onto the tart.

Strawberry Heart Tart with Cocoa Frangipane, Crunchy Ganache and Strawberry Panna Cotta by @cakeofgina_

25 min

8 servings

🌾

230 g

Flour 00

🧈

200 g

Butter

🥚

40 g

Egg whites

🍬

250 g

Sugar

🧂

Salt

Flavorings

🧴

Red food coloring powder

🌰

50 g

Almond flour

🌾

15 g

Flour

🍫

15 g

Unsweetened cocoa powder

🥚

1

Egg

🍓

250 g

Strawberries

🍫

200 g

Dark chocolate

🥛

490 ml

Fresh cream

🥣

150 g

Granola

🥛

50 ml

Milk

🍮

10 g

Gelatin sheets

🍫

Cocoa butter spray

Preparation Steps

  1. Step 1/11

    For the egg-white shortcrust, work the butter, flavorings and sugar together, add the egg whites, then finally the flour and salt.

    🧈Butter
    Flavorings
    🍬Sugar
    🥚Egg whites
    🌾Flour 00
    🧂Salt
    🥣Mixing bowl
    🥄Spatula

  2. Step 2/11

    Roll out the dough between two sheets of baking paper to 3mm and leave in the fridge for two hours.

    🥖Rolling pin

  3. Step 3/11

    Line the tart ring with the dough and freeze it.

    🍰Tart ring

  4. Step 4/11

    Work the softened butter with the sugar, then add the egg, working the mixture further.

    🧈Butter
    🍬Sugar
    🥚Egg
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/11

    Add the flours and the cocoa.

    🌾Flour
    🍫Unsweetened cocoa powder
    🌰Almond flour
    🥣Mixing bowl

  6. Step 6/11

    Spread a layer of frangipane over the pastry shell, insert strawberries inside, and bake for 25 minutes.

    🍓Strawberries
    🌾Flour 00
    🍰Tart ring

  7. Step 7/11

    Heat the cream, pour it over the chopped chocolate, let it cool slightly, then add the granola or muesli.

    🥛Fresh cream
    🍫Dark chocolate
    🥣Granola
    🥣Mixing bowl

  8. Step 8/11

    Blend the strawberries and pass them through a sieve to remove the seeds.

    🍓Strawberries
    🧺Sieve

  9. Step 9/11

    Heat the cream, milk and sugar, stirring until boiling, then add the rehydrated gelatin.

    🥛Fresh cream
    🥛Milk
    🍬Sugar
    🍮Gelatin sheets
    🥄Whisk

  10. Step 10/11

    Add the strawberry pulp, mixing well, and pour into the silicone mold, then freeze.

    🍓Strawberries
    🍳Silicone mold

  11. Step 11/11

    Spray with cocoa butter spray and place the insert onto the tart.

    🍫Cocoa butter spray

Composition

Ingredients

Types

Grains, Dairy, Eggs, Sweeteners, Spices, Additives, Nuts, Chocolate, Fruits

Ingredients

Flour 00, Butter, Egg whites, Sugar, Salt, Flavorings, Red food coloring powder, Almond flour, Flour, Unsweetened cocoa powder, Egg, Strawberries, Dark chocolate, Fresh cream, Granola, Milk, Gelatin sheets, Cocoa butter spray

Notes

Flour 00 (for the egg-white shortcrust), Butter (for the egg-white shortcrust), Egg whites (for the egg-white shortcrust), Sugar (for the egg-white shortcrust), Salt (for the egg-white shortcrust), Flavorings (to taste, for the egg-white shortcrust), Red food coloring powder (for the egg-white shortcrust), Almond flour (for the cocoa frangipane), Unsweetened cocoa powder (for the cocoa frangipane), Strawberries (placed inside the frangipane before baking, amount not given, for the strawberry panna cotta insert), Dark chocolate (for the crunchy ganache), Fresh cream (for the crunchy ganache, for the strawberry panna cotta insert), Granola (or crunchy muesli, for the ganache), Milk (for the strawberry panna cotta insert), Gelatin sheets (for the strawberry panna cotta insert)

Allergens

Gluten, Milk, Eggs, Tree nuts, Soy

Dietetics

Dietary regimen

to inform

Calories

480 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 42g, Fat: 32g, Fiber: 2.5g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.8mg, Potassium: 220mg, Sodium: 120mg, Magnesium: 30mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 20mg, Vitamin E: 1.5mg

Preparation

Time Information

Cooking

25 minutes

Overall

25 minutes

Difficulty

Level

Expert (4/4)

Steps

11 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Mother's Day

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy, Smooth, Crumbly

Flavors

Chocolatey, Sweet, Fruity, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2 days (keep in an airtight container,consume soon after assembly due to the frozen panna cotta insert and fresh cream ganache), frozen (panna cotta insert only, before assembly) : up to 1 month (store in silicone mold or airtight container,thaw only once placed on the tart)