Red Berry & Vanilla Modern Tart – Almond Streusel, Berry Mousse & Vanilla Crémeux
A refreshing modern tart with almond streusel, red berry mousse, vanilla crémeux, and a glossy berry gelée. Finished with fresh fruit and white chocolate accents.This Red Berry and Vanilla Modern Tart is an elegant and vibrant dessert that celebrates the harmony of sweet berries and smooth vanilla. Built on a crisp almond streusel base, it features two creamy layers—tangy red berry mousse and rich vanilla crémeux—topped with a rustic berry gelée.Each component brings a unique texture, making this tart not only visually impressive but also perfectly balanced in flavor. Whether you’re preparing for a summer celebration or just looking to impress with something modern and light, this is the dessert that delivers both finesse and freshness.
Ingredients
Almond Streusel Base
- 100 g cold butter diced
- 50 g brown sugar
- 50 g white sugar
- 120 g almond flour
- 120 g pastry flour
Red Berry Mousse
- 250 g mixed berries
- 55 g sugar
- 48 g gelatin mass or 8 g gelatin + water
- 250 g semi-whipped cream
Vanilla Crémeux
- 225 g whole milk
- 225 g cream
- 70 g sugar
- 60 g egg yolks approx. 4
vanilla bean
- 48 g gelatin mass
- 80 g semi-whipped cream
- Berry Gelée
- 125 g mixed berries
- 15 g sugar
- 30 g gelatin mass
Decoration
- White cocoa butter velvet spray
- Fresh mixed berries
- Edible flower
- Edible gold flakes
- Neutral glaze spray
- White chocolate ring 10 cm Ø, 0.5 cm thick
Instructions
🧁 1. Almond Streusel Base
- Mix all streusel ingredients in a stand mixer with paddle attachment until sandy.
- Press into a 21 cm perforated ring on a silicone baking mat to a 1.5 cm thickness.
- Bake at 175°C for ~20 minutes until golden. Cool completely before removing ring.
🍓 2. Red Berry Mousse
- Cook berries and sugar to create a compote.
- Blend and strain to remove seeds.
- Stir in gelatin mass until fully dissolved.
- Fold in whipped cream in 2–3 parts until smooth.
- Pour into an 18 cm silicone mold (1.5 cm thick). Freeze.
🌼 3. Vanilla Crémeux
- Whisk yolks with sugar.
- Heat milk, cream, and vanilla until nearly boiling.
- Temper yolks, return to saucepan, and cook to 82°C for a custard base.
- Strain and dissolve gelatin mass into warm custard.
- Cool to 30°C, then fold in whipped cream.
- Pour over frozen mousse layer (same mold), keeping total height ~3 cm. Freeze.
🍇 4. Berry Gelée
- Cook berries and sugar until soft.
- Blend (optional to strain).
- Stir in gelatin.
- Pour into 12 cm mold (0.8 cm thick). Freeze.
🎂 5. Assembly & Decoration
- Spray frozen mousse/crémeux disc with white velvet spray.
- Place centered on cooled almond streusel base.
- Add frozen gelée disc on top.
- Center white chocolate ring on gelée, fill with glazed fresh berries, edible flower, and gold flakes.
Notes
🧊 Serving
Let the tart thaw in the fridge for 2–3 hours before serving. Best enjoyed chilled.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.