STRAWBERRY and citrus tart


For the dough:

  • 440g flour
  • 265g cold butter
  • 100g eggs
  • 1 vanilla pod
  • 10g fleur de sel
  • 165 g icing sugar
  • 60 g ground almonds

For the frangipane:

  • 100 g eggs
  • 100 g sugar
  • 100 g ground almonds
  • 100 g butter, softened
  • rum
  • vanilla

For the strawberry jelly :

  • 250 g strawberry purée
  • 25 g sugar
  • 10 g cornflour
  • 120 g almond flakes

For the vegan whipped cream with citrus :

  • 250 g vegan whipping cream (Végétop Debic) or 250 g regular whipping cream
  • 31 g sugar
  • 1 orange

For the decoration:

  • 750 g strawberries
  • 2 kumquats
  • 20 g fresh mint


For a large tart (18 servings) – 40 minutes + 20 minutes cooking time

  1. First, sift the flour. Combine the cold butter with the flour in a food processor with the paddle attachment. Then add the eggs, the scraped seeds of a vanilla pod and the salt, as well as the sifted icing sugar/almond powder mixture. Press the dough into a large rectangular tin to make the base.
  2. Mix the eggs with the sugar and then add the almond powder followed by the butter, some rum and vanilla. Distribute the frangipane mixture on the base lining the tin and bake in the oven for approx. 20 minutes at 165 °C.
  3. Bring the strawberry purée to a boil with the sugar and add the cornstarch diluted with a little cold water. Bring the strawberry jelly to a boil and then let cool.
  4. Finely grate the lemon zest and add to the vegan whipped cream. Leave to infuse in the refrigerator overnight. Add the sugar the next day and whip up the cream.
  5. Dip the strawberries into the strawberry jelly to add gloss. Arrange them on the cake and decorate with little squirts of whipped cream. Decorate with sliced kumquat and fresh mint.