Yoghurt and strawberries tart

Ingredients

Almond and lemon short crust pastry

• 1 cup + 2.5 tbsp (150 g) pastry flour
• 2.5 tbsp (15 g) almond powder
• 6 tbsp (85 g) soft unsalted butter
• 1/2 (25 g) whole medium egg
• 1/3 cup (45 g) icing sugar
• A pinch of salt
• zest from 1 Lemon (organic)

Yoghurt and strawberries mousse

• 5 tbsp (75 g) full fat strawberry yoghurt
• 3 tbsp + 1 tsp (50 g) strawberry flesh
• 2 tbsp (15 g) icing sugar
• 5.5 tbsp (65 g) whipping cream
• 2.25 g di gelatin, 200 bloom

Yoghurt namelaka

• 3 tbsp + 1 tsp (50 g) full fat milk
• 2.25 g di gelatin, 200 bloom
• 3 oz (85 g) white chocolate 33% cocoa solids, Opalys Valrhona
• 6.5 tbsp (100 g) plain full fat yoghurt
• 2 tsp (10 g) fresh sifted lemon juice

Yoghurt sponge

• 2/3 cup (80 g) pastry flour
• 4 tbsp + 2 tsp (70 g) superfine granulated sugar
• 2 tbsp + 1 tsp (35 g) sunflower oil
• 2.5 tbsp (35 g) melted unsalted butter
• 1.5 medium (65 g) whole eggs, room temperature
• 5 tbsp (90 g) plain full fat yoghurt
• A generous punch of salt
• 2.25 g baking powder
• zest from 1 Lemon (organic)

Extra

• 3 tbsp strawberries jam
• Crispy Y

Instructions

Almond and lemon short crust pastry

I suggest you to use a kitchen scale.

In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar, lemon zest and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Roll the dough gently until you have an even 2.5 mm thickness.

Refrigerate for 8 hours.

The day after, place a 18 cm tart ring on a perforated baking tray with perforated baking sheet.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours, then freeze.
Heat fan oven at 320F - 160°C.
Bake the pastry ring for 17/18 minutes.
Remove the pastry ring and let completely cool.
Set aside to assemble.

Yoghurt and strawberries mousse

Soak gelatin in water.

Heat half the flesh of strawberries with icing sugar.

Out of the heat, add gelatin and mix to combine.

Add the remaining cold strawberries flesh with yoghurt and mix to combine.

Sift the mixture and set aside.

Whip the cream and combine with strawberries/yogurt mixture.

Pour 135/140 g inside the mould stampo TWIRL TOP 30 PAVONI.

Refrigerate for 2 hours, then freeze.

Yoghurt namelaka 

Soak gelatin in water.

Melt the chocolate.

Heat the milk.

Out of the heat, add the gelatin and stir to combine. 

Pour the hot milk over the chocolate and prepare a ganache.

Add the cold yoghurt in 2 batches and mix with a hand blender.

Then add the lemon juice and mix once again.

Cover with plastic wrap and refrigerate for 12/24 hours.

Yoghurt sponge 

Heat fan oven at 300F - 150°C.

With a hand mixer, whip the eggs with sugar at maximum speed for 3 minutes

Add the yoghurt, lemon zest and combine on low speed (1).

Then, add the melted butter with oil and combine on low speed (1).

Then, pour the sifted powders in 2 batches.

Pour the mixture in a pastry bag and pipe 280/285 in a greased square ring (8 inches per side).

Bake for 20/22 minutes.

Out of the oven, remove the ring and let the cake completely cool.

With a 6 inches in diameter pastry ring (16 cm) cut out a disc from the biscuit.

Set aside to assemble.

To assemble

On the bottom of the tart shell, spread the jam.

Place the sponge in the centre.

Soften the namelaka with a hand whisk and pour in a pastry bag.

Fill the edges of the tart with the namelaka, then the surface.

Smooth with a spatula.

Refrigerate about 10 minutes.

Unmould the frozen mousse and place it in the centre of the tart.

Refrigerate for about 1 hour.

To serve

Garnish with Crispy Yoghurt and serve.