Strawberry Tart with Hazelnut Shortcrust Pastry

To make this strawberry tart recipe, start by preparing all the ingredients for the hazelnut shortcrust pastry.

Hazelnut shortcrust pastry (make the day before): Place the softened butter in the stand mixer bowl.

Add the fine salt...

...the hazelnut powder...

...and the icing sugar.

Fit the mixer with the paddle attachment...

...and mix until just combined, meaning you shouldn't overwork the dough to avoid aerating it too much, which would result in a fragile dough.

As soon as the butter, hazelnut powder and icing sugar are blended together...

...stop the mixer and scrape the bottom of the bowl.

Add the egg yolks.

Mix again without overworking the dough, using the mixer on low speed. Stop the mixer and detach the dough from the paddle.

Sift the flour and baking powder...

...over the preparation.

It's important to sift the flour through a fine sieve together with the baking powder, to ensure it's well incorporated into the dough.

Finish mixing with the mixer, still on low speed.

Stop the mixer as soon as all the ingredients are combined.

Remove the paddle attachment from the bowl.

Use a dough scraper or a rubber spatula to gather as much dough as possible, and transfer it onto a work surface covered with cling film. The dough should be quite soft.

Wrap the dough with film and flatten it evenly.

Refrigerate to obtain a firm dough that will be easier to roll out with a rolling pin.

Roll out the hazelnut shortcrust pastry on the floured work surface...

...to an even thickness of 3 to 4mm, forming a disc that is slightly larger than the tart tin.

Grease the fluted tart tin with oil spray.

Line the base of the tin with the hazelnut shortcrust pastry, pressing it well into the corners.

Trim off the excess dough by cutting from the inside out with the blade of a knife so the pastry adheres well to the edges of the tin.

This is what the result should look like.

Almond cream: Place the sugar and softened butter into the mixer bowl.

Blanch these two ingredients for 2 to 3 minutes.

Add the almond powder...

...as well as the egg.

Beat for several minutes.

On low speed, incorporate the whipping cream...

...and the flour. Give the mixture a final whisk mix with the mixer for a smoother consistency.

Your almond cream is now ready.

Transfer the almond cream into a piping bag. A nozzle is not needed here. Pipe the almond cream onto the raw hazelnut shortcrust pastry.

Filling: Cut the strawberries in half and press them into the almond cream (rounded side down and flat side up), arranging them in a staggered pattern...

...so you can fit as many as possible.

Bake the tart in a fan-assisted oven preheated to 180°C for 15 to 20 minutes, depending on your oven.

Strawberry mousse: Prepare all the ingredients. Mix the powdered gelatine with the hydration water (tap or mineral), and let it hydrate for 15 minutes.

Pour the strawberry purée and caster sugar into a saucepan. Mix thoroughly with a whisk.

Heat the mixture until it simmers. It doesn't need to come to a boil.

Add the hydrated gelatine...

...and whisk vigorously to fully incorporate it.

Transfer the strawberry mixture to a bowl and let it cool at room temperature (do not refrigerate, as this would activate the gelatine too soon).

Once the strawberry purée is at room temperature, whip the cream into soft peaks using an electric mixer.

You should get a soft whipped cream.

Fold half of the whipped cream into the strawberry purée...

...and whisk quickly to combine.

Add the remaining whipped cream...

...and gently fold it in until smooth and homogeneous.

Pour this strawberry mousse directly onto the cooled tart shell.

Using a mini offset spatula, spread and smooth the surface of the mousse evenly across the tart, without going over the edges. Chill for at least 30 minutes to firm up.

Topping: Slice the strawberries into 3mm thick slices...

...and arrange them on top of the strawberry mousse, starting from the edge. Slightly overlap the strawberry slices, as shown in the photo.

Make sure to use strawberry slices of the same size for a harmonious result.

Gradually, the circles of strawberries will close in toward the center of the tart...

...until your strawberry tart is complete. For better preservation, I recommend brushing on a thin layer of neutral mirror glaze. Warm the glaze in the microwave and apply it with a pastry brush, directly onto the strawberries in a thin coating. Enjoy!