Prepare the almond cream by processing softened butter with vanilla, sugar, and almond meal, add a dash of starch, then incorporate the eggs.
2
Blind bake the sugar dough tart shell at 350°F (180°C) for 25 minutes.
3
Pipe the almond cream into the baked shell, add fresh strawberries, and bake for 35 more minutes. Brush with egg wash halfway through for a glossy finish.
4
Prepare the soft strawberry jelly by heating fruit puree with sugar and pectin, add strawberry halves, lime zest, and lemon juice, bring to a boil and cook for 2 minutes. Stir in gelatin powder, mold using a ring about an inch smaller than the pie, and freeze for several hours.
5
Prepare the vanilla ganache montée a day ahead by mixing white chocolate with half of the hot heavy cream and vanilla, add gelatin powder and the remaining chilled cream, then refrigerate overnight.
6
Whip the chilled vanilla ganache montée to medium-firm peaks.
7
Assemble the tart by topping the cooled pie with a thin layer of ganache montée, add the chilled strawberry jelly, and decorate with fresh strawberries and ganache rosettes.
8
Refrigerate the finished tart for a couple of hours, ensuring the center is completely thawed before serving.
PrimedTableBETA
