With the overabundance of fresh cheap strawberries available at the moment it seemed like the perfect time to mark off another item from the Paris Postcard Challenge with my version of “Tartelette aux fraises des bois”.
According to the Storher website a Tartelette aux fraises des bois is a very light vanilla mousseline in a sweet pastry tart shell topped with wild strawberries. My version is a sweet pastry tart shell filled with layers of grand marnier infused dark chocolate ganache and crème patissiere lightened with whipped cream then topped with locally grown strawberries.
Makes 1 x 19cm and 4 x 7cm tarts.
I did have some crème patissiere and ganache left over which I used to make dessert for the next day. You may wish to either increase the pastry amount and make one large tart or reduce the amounts of crème patissiere and ganache – I am guessing that a half recipe of each would be sufficient.
Make 1/2 recipe of sweet pastry, blind bake and cool completely.
Make 1 recipe of crème patissiere. Whip the finished crème patissiere until it is smooth. Whip 150ml of pure cream to a soft peak. Fold cream into the crème patissiere until fully combined.
- 200gm Dark Chocolate, chopped
- 200gm pure cream
- Grand Marnier (to taste).
In a medium saucepan bring cream to the boil, remove from stove.
Place chopped chocolate in a heat proof bowl. Pour boiled cream over the chocolate and whisk until completely smooth.
Add Grand Marnier. While I do like alcohol in my desserts I prefer just a hint of the flavour while others may prefer a stronger taste, add a small amount and taste until you get the flavour you enjoy.
Allow the ganache to cool and thicken slightly.
Once tart shell is cold pour an even layer of ganache into the bottom of the tart shell. Only fill one third or less of the shell.
Spoon crème patissiere into the tart shell and smooth with a palette knife. Refrigerate until ready to serve.
Top with strawberries and dust with icing sugar.