Red Berry Tart

Working Method

Short Crust Shells
  1. Mix everything together until you obtain a homogeneous dough. 
  2. Roll out 3mm, line tart ring and bake at 165°C, 6 minutes with dampers open and 25 minutes with dampers closed.

Strawberry Bavarois
  1. Whip the Ambiante to soft peaks, set aside. 
  2. Warm the milk 25°C - 30°C, add the Bavarois Fraise mix and combine. 
  3. Fold the milk and Bavarois Fraise mixture through the soft whipped Ambiante. 
  4. Deposit in to silicon moulds and freeze.

Raspberry Glaze
  1. Combine Miroir Glassage Neutre and Classic Framboise, heat glaze to 38°C - 40°C. 
  2. Blitz glaze with stick blender to remove air bubbles.

  1. Pipe a small amount of raspberry filling into the base of the tart shell, be sure to leave enough empty tarts to make a crumble.
  2. Enrobe Bavarois Fraise with the Raspberry glaze. Place glazed bavarois in the short crust shell, covering the raspberry filling. 
  3. Place the crumbled short crust between the lip of the shell and the base of the bavarois. 
  4. Finish the tart with some fresh strawberries or raspberries on top.

About this recipe

Complexity level: