Strawberry Tart with Mascarpone Chantilly Cream

For the hazelnut rich shortcrust pastry: Before making the hazelnut rich shortcrust pastry, make sure you have organised all the necessary ingredients.

Place the recipient in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.

When the butter, ground hazelnuts and icing sugar are combined, stop the mixer. Add the egg yolks.

Resume mixing on low speed, without working the preparation too much.

Stop the mixer and remove the pastry stuck on the flat beater.

Mix the flour and baking powder, then sift...

... over the preparation. It is essential to sift the flour and baking powder together.

Resume mixing, on low speed to avoid flour spatter.

Stop the food mixer when combined.

... and transfer the pastry onto a baking sheet lined with cling film. The pastry should be quite smooth.

Cover with cling film...

... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin.
I recommend making this rich shortcrust pastry the day before.

For the mascarpone Chantilly cream: Before making the mascarpone Chantilly cream, make sure you have organised all the necessary ingredients.

Soak the gelatine sheets in a bowl filled with cold water.

In a saucepan, place 100 grams of whipping cream, castor sugar and seeds from the vanilla pod (scraped with the tip of a knife beforehand).

Combine with a whisk and bring to a boil.

When the gelatine sheets are soft, take them out and drain.

When the cream starts boiling...

... add the soft gelatine sheets.

Gently whisk until the gelatine is completely dissolved. Set aside.

Combine the mascarpone with 200 grams of whipping cream.

Combine well with a whisk.

Add the cream and gelatine preparation.

Mix the strawberries using a hand blender.

Cover the bowl with cling film.

Refrigerate overnight.

The following day: Pour the cream (it should be slightly jellified) into the stand mixer recipient.

Beat on high speed for a few minutes...

... until you obtain the desired consistency.

For the passion fruit crème pâtissière: Before making the passion fruit crème pâtissière, make sure you have organised all the necessary ingredients.

Heat the passion fruit purée in a saucepan.

In a mixing bowl, place the egg yolks and castor sugar.

Beat vigorously with a whisk until pale and fluffy.

Add the crème pâtissière powder.

Gently combine with a whisk.

When the passion fruit purée starts boiling...

... pour over the blanched egg yolks.

Combine well with a whisk.

Transfer the preparation into the saucepan used to cook the passion fruit purée.

Cook over medium heat, stirring constantly...

... until thick.

Transfer the cream onto a plate and let cool.

Roll out the hazelnut rich shortcrust pastry...

... into a square.

Line a square cake frame (17 x 17cm).

Using a knife, remove the pastry excess around the edges.

Bake at 170°C (gas 3) for 20-25 minutes.

When cooked, take the pastry case out of the oven.

Let cool.

Gently remove the cake frame.

Place the pastry shell on a cold baking sheet. Set aside.

Stem the strawberries and arrange by size. It is essential that you select strawberries with similar sizes. This way, they will create regular lines.

Completing the passion fruit cream: When the cream is cold, add 20 grams of plain Chantilly cream.

Gently combine with a whisk.

Spread a thin layer of passion fruit crème pâtissière at the bottom of the pastry case.

The layer should be spread evenly.

Cover with a layer of mascarpone Chantilly cream.

Even the surface, using a stainless steel spatula.

Arrange the strawberries next to one another. Same-size strawberries (refer to step 56 above) are essential to make regular lines.

Melt the red glaze in the microwave.

Glaze the strawberries using a tablespoon, pouring the red glaze in a thin stream.

Set aside until ready to serve.

For the finish: At the last minute, place a few meringue decorations made beforehand. Reserve in the fridge until ready to serve.