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🍓 Jasmine Strawberry Tart

Would you believe me if I told you this tart was born out of freezer leftovers?
Of course you would! If you know me, you know I’m the queen of using up leftovers creatively.
After hosting several pastry workshops recently, I found myself with extra sweet tart dough, almond cream, and strawberry confit… so naturally, it all turned into a tart!
For this version, I just had to make the jasmine crémeux and the whipped ganache.I’d been wanting to test this flavor combo for a while—and I wasn’t disappointed.
💡 What’s inside this entremet:
Sweet almond tart shell
Strawberry almond cream
Jasmine crémeux
Strawberry confit
Jasmine whipped ganache
19 cm perforated tart ring
“Tourbillon” mold by Silikomart
12 mm round piping tip
I really hope you’ll enjoy this tart.
If you want to see how it's made, there’s a full step-by-step video available.And if you try it out, feel free to tag me on social media—I’d love to see your creations!
Now let’s get into the recipe:
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Prep Time 2 hours
Cook Time 35 minutes
Servings 8 people

Ingredients
  

Sweet Almond Tart Dough (prepare the day before)

  • 60 g unsalted butter softened
  • 45 g powdered sugar
  • 15 g almond flour
  • 30 g egg about ½ large egg
  • Pinch of fleur de sel
  • 120 g all-purpose flour
  • 1 egg yolk + 5 g cream for brushing

Strawberry Confit

  • 200 g fresh strawberries
  • 10 g lemon juice
  • 30 g granulated sugar
  • 4 g pectin NH

Jasmine Whipped Ganache

  • 1 g gelatin powder or sheet
  • 5 g jasmine tea
  • 60 g heavy cream for infusion – Part 1
  • 35 g white chocolate
  • 100 g cold heavy cream Part 2
  • Almond Cream
  • 50 g unsalted butter softened
  • 50 g almond flour
  • 50 g granulated sugar
  • 50 g egg
  • Fresh strawberries

Jasmine Crémeux

  • 2 g gelatin
  • 35 g egg yolks
  • 25 g granulated sugar
  • 130 g heavy cream
  • 5 g jasmine tea

Decoration & Finishing

  • Fresh strawberries quartered
  • Dried jasmine flowers
  • Microgreens or edible leaves

Instructions
 

Sweet Almond Tart Dough

  • In a mixer fitted with the paddle, cream butter, powdered sugar, and almond flour.
  • Add the egg and mix until smooth.
  • Add flour and salt; mix just until a dough forms.
  • Roll the dough between two parchment sheets to 2 mm thickness. Freeze for 1 hour.
  • Line a 19 cm perforated tart ring with the dough. Freeze again for at least 1 hour (or overnight in the fridge).

Strawberry Confit

  • Cook the strawberries with lemon juice on low heat until softened.
  • Mix the sugar and pectin together.
  • Stir the pectin mixture into the strawberries and bring to a boil. Cook for 1 minute while stirring constantly.
  • Blend until smooth, pour into a “Tourbillon” silicone mold, and freeze until solid.

Jasmine Whipped Ganache

  • Bloom gelatin in cold water for 10 minutes.
  • Heat 60 g cream and steep with jasmine tea for 15 minutes.
  • Strain and reheat if needed, then dissolve gelatin into the hot cream.
  • Emulsify in three additions over the white chocolate, mixing thoroughly after each.
  • Add the cold cream and blend with an immersion blender.
  • Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours (ideally overnight).

Almond Cream

  • Cream softened butter, sugar, and almond flour.
  • Add the egg and mix until combined.
  • Cover and chill until ready to use.
  • Bake the Tart Shell
  • Preheat oven to 160°C (320°F).
  • Bake the tart shell for 10 minutes. Remove the ring and let it cool slightly.
  • Brush the inside with egg yolk and cream mixture.
  • Fill the shell one-third full with almond cream and top with sliced strawberries.
  • Bake for an additional 10–15 minutes. Cool completely.

Jasmine Crémeux

  • Bloom gelatin in cold water for 10 minutes.
  • Heat cream and infuse with jasmine tea for 15 minutes.
  • In a bowl, whisk yolks with sugar.
  • Strain the infused cream over the yolk mixture, mix, and return to low heat.
  • Cook to 83°C (181°F), stirring constantly. Remove from heat and stir in gelatin.
  • Pour over the baked tart shell (on top of the almond cream). Refrigerate until fully set.

Assembly & Decoration

  • Once the crĂ©meux is set, unmold the frozen strawberry confit and place it in the center of the tart.
  • Whip the jasmine ganache to soft peaks. Transfer to a piping bag fitted with a 12 mm round tip. Pipe dots around the confit.
  • Decorate with strawberry quarters, dried jasmine flowers, and microgreens.

Notes

âś… Notes

  • Do not overwork the tart dough to avoid shrinking during baking.
  • Avoid whisking the almond cream too much, or it will puff in the oven and leave no room for the Cremieux.