Strawberry Cheesecake Tart

Strawberry Cheesecake Tart
Medium
This recipe is a reinterpretation of a classic flavor combination but is lighter, less sweet, and offers more complex textures than traditional strawberry cheesecake. This creation addresses the desire for a dessert that captures the essence of strawberry cheesecake but with a more delicate, balanced flavor profile. Cacao Barry Zephyr provides a sweet foil to the tangy cream cheese in the whipped ganache element.
This recipe is a reinterpretation of a classic flavor combination but is lighter, less sweet, and offers more complex textures than traditional strawberry cheesecake. This creation addresses the desire for a dessert that captures the essence of strawberry cheesecake but with a more delicate, balanced flavor profile. Cacao Barry Zephyr provides a sweet foil to the tangy cream cheese in the whipped ganache element.
Shelf life:
24 hours
Conservation:
Refrigeration
Containing: 7 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Graham Cracker Breton

Ingredients

Preparation

  1. Whip yolks and sugar to ribbon stage.
  2. Add very soft butter (mayonnaise consistency).
  3. Switch to paddle attachment.
  4. Add all combined dry ingredients.
  5. Press or roll to 65 mm / ¼ inch thickness.
  6. Bake at 163°C/325°F until light golden brown.
  7. Cut into 5 cm rounds while still warm.
  8. Place back in oven and bake until crisp. Toss in White Chablon.

Tools

  • Silpat
  • Whip Attachment
  • Paddle attachment
  • 5 cm (2 ”) çember kesici

White Chocolate Cream Cheese Whipped Ganache

Ingredients

Preparation

  1. Warm the milk, scraped vanilla bean and cream #1 with glucose.
  2. Pour over the Zéphyr, bloomed gelatin, and salt. Blend with an immersion blender.
  3. Add cream #2, cream cheese and creme fraiche and blend again.
  4. Chill overnight.

Tools

  • Saucepan
  • Batidora de Inmersión

Strawberry Juice

Ingredients

  • 400 g
    Fresh strawberries, rough dice
  • 40 g
    sugar

Preparation

  1. Sprinkle the sugar over the strawberries.
  2. Place into a bowl and cover with plastic wrap.
  3. Place over a double boiler and cook for 1.5 to 2 hours until strawberries have released all their juices.
  4. Strain with a chinois and cheesecloth.
  5. Use malic acid (or lime juice), salt, and sugar if needed to adjust the taste.
  6. Should yield 40-45g juice per 100g berries.

Tools

  • Strainer
  • Bowl (s)
  • Cloth

Strawberry Filling

Ingredients

  • 150 g
    strawberry juice
  • 7 g
    sugar
  • 2 g
    pectin NH
  • 1 g
    gelatin
  • 600 g
    Strawberries, small dice

Preparation

  1. Combine the sugar and pectin.
  2. Add to the strawberry juice and bring to a full boil.
  3. Remove from heat and add the bloomed gelatin.
  4. Fold in the fresh strawberries.
  5. Mold at 20g per 5cm dome mold (it will not come up to the top).

Tools

  • Saucepan
  • Dome mold: Slikomart Silicone Classic Collection Mold Shapes, Semi-Sphere, Small (4 cm/1.6 in)

Vanilla Sablee

Ingredients

Preparation

  1. Using a paddle attachment, combine all the ingredients together except the yolks and vanilla.
  2. Allow to blend on low speed until crumbly in texture.
  3. Add the yolks and blend well until just incorporated.
  4. Portion the dough at 425g per sheet.
  5. Roll between acetate to 2mm on the sheeter.
  6. Freeze.

Tools

  • Rolling pin
  • Stand mixer with whisk attachment

Garnish and Assembly

Ingredients

  • Q.S.
    Fresh strawberry slices (one per tart)
  • Q.S.
    Neutral glaze
  • Q.S.
    White micro flowers

Preparation

  1. Produce tart shells using the Vanilla Sablée dough. Bake until golden brown.
  2. Coat the inside of the tart shells with White Chablon to help maintain crispness.
  3. Whip the White Chocolate Cream Cheese Ganache to soft peaks, and pipe approximately 10g in the bottom of each shell.
  4. Press in the Graham Breton.
  5. Top with Strawberry Filling until just below the top of the shell (approximately 20g).
  6. Unmold the frozen strawberry filling domes, and place on top.
  7. Using a saint Honore tip, pipe Cream Cheese Ganache on the top.
  8. Garnish with white micro flowers and one slice of strawberry that's been coated in neutral glaze.

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