I crafted this delightful kiwi-strawberry tart with a light crust just for my husband, using my special semi-puff pastry made with fromage frais!<\/p>\n
\nServes: 6<\/p>\n
\n– Flour: 180 g
\n– Soft Butter: 90 g
\n– Fromage Frais: 3 pots<\/p>\n
\n– Egg (58g): 1 large
\n– Soft Butter: 58 g
\n– Almond Powder: 58 g
\n– Sugar: 58 g
\n– Vanilla Bean: 1\/2
\n– Large Strawberries: 2<\/p>\n
\n– Kiwi: 150 g
\n– Sugar: 25 g
\n– Lemon Juice: 1\/2 lemon
\n– Gelatin: 1.5 sheets<\/p>\n
\n– Strawberries: 220 g
\n– Sugar: 40 g
\n– Lemon Juice: 1\/2 lemon
\n– Gelatin: 2 sheets<\/p>\n
\n– Cream Cheese: 150 g
\n– Heavy Cream: 250 g
\n– Sugar: 80 g
\n– Red Food Coloring: a pinch
\n– White Chocolate: 100 g
\n– Vanilla Bean: 1\/2<\/p>\n
\n– Strawberries (e.g., Gariguette): 250 g
\n– Large Kiwis: 2
\n– Powdered Sugar: 2 tbsp<\/p>\n
\n– 2 hours 40 minutes<\/p>\n
\n– 1 hour<\/p>\n
\n– 40 minutes<\/p>\n
\n1. Using the paddle attachment of your mixer, blend the flour and softened butter to a sandy texture. Add the fromage frais and mix well. On a floured surface, fold the dough three times like puff pastry. Chill the dough for 1 hour wrapped in plastic.
\n2. Preheat your oven to 340\u00b0F (170\u00b0C) with the fan on. Roll out the dough on parchment paper sprinkled with brown sugar for caramelization and extra crispiness. Use a large ring mold to shape the base, and a smaller one for the edges.
\n3. Dock the pastry and fill it with strawberry almond cream and strawberry pieces!<\/p>\n
\n1. Cook the butter until it becomes nutty brown to enhance the flavor. In a bowl, whisk together the egg, almond powder, sugar, and vanilla bean nectar. Stir in the cooled melted butter.
\n2. Spread this cream over the docked pastry and add strawberry slices as shown in the picture. Bake at 340\u00b0F until the pastry is golden, about 40 minutes.<\/p>\n
\n1. Soak the gelatin sheets in water in two separate containers. Puree 220g of strawberries with sugar and lemon juice, and 150g of kiwi with sugar and lemon juice in two separate blenders.
\n2. Heat each fruit mixture in separate pans to a boil and stir in the corresponding gelatin. Pour the mixtures into a mold (I used a rose-shaped one) and freeze to set.<\/p>\n
\n1. In your mixer\u2019s bowl, combine the cream cheese, heavy cream, vanilla, and sugar. Start whipping on low speed and increase gradually to avoid splashes.
\n2. Melt the white chocolate gently and let it cool slightly. Add a pinch of food coloring, then incorporate the chocolate on low speed into the whipped cream until fully mixed.<\/p>\n
\n1. Transfer the white chocolate cream into a piping bag fitted with a large tip. Pipe the cream onto the tart base.
\n2. Place the frozen fruit insert in the center, and beautifully arrange strawberry slices and kiwi slices around it.<\/p>\n
\n1. Here’s an additional photo to show you how I assembled it!
\n2. You can see the layers in this photo: the semi-puff pastry, the strawberry almond cream, the white chocolate whipped cream, and the fruit inserts with kiwi and strawberries decorating the edges.<\/p>\n\n\n