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Strawberry cake, Breton shortbread, whipped vanilla ganache

Snack and Tap

Snack and Tap

dessert

50

minus

Recipe for

6

person

persons

50

minutes

For the whipped vanilla ganache and strawberries

75 g white chocolate

150 g full cream

1/2 vanilla pod

200 g strawberries

Balsamic vinegar

Black pepper from the mill

A few mint leaves for the finishing touch

For the Breton shortbread dough

3 egg yolks

110 g sugar

110 g soft butter

150 g flour

1 tsp baking powder

1 pinch of fleur de sel

Roadmap

For the whipped vanilla ganache:

Heat half the cream with the marrow from the vanilla pod and let infuse.
Melt the chocolate and vanilla cream in the microwave, in 20 sec increments each time. Mix well
Add the rest of the cold cream and mix well.
Store the ganache overnight in the refrigerator.

For the strawberries:

Wash the strawberries and remove the crown.
Cut large ones into 4, medium ones into 2 and leave small strawberries whole.
Put strawberries in bowl, drizzle with balsamic vinegar and grind some black pepper over them.
Place the strawberries covered with plastic wrap in the refrigerator overnight.

For Breton shortbread dough:

Preheat the oven to 170° C.
Beat the egg yolks and sugar with a (standing) mixer until white and creamy. Then add the softened butter and mix until you get a smooth batter.
Add the flour, baking powder and fleur de sel. Mix to a smooth batter.
Pour the mixture into a 21/22 cm circle.
Bake for about 30 min.
Allow to cool.

Finishing:

Whip the ganache like whipped cream and place in a piping bag with a smooth nozzle.
Pipe dabs of ganache all around the cake. Pull the mousse toward the center with a small spatula or the back of a spoon.
Garnish the center with ganache and arrange the marinated strawberries on top.
Finish with a few mint leaves.
Keep refrigerated and preferably eat this strawberry tart the same day.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

6

persons

person

For the whipped vanilla ganache and strawberries

75 g white chocolate

150 g full cream

1/2 vanilla pod

200 g strawberries

Balsamic vinegar

Black pepper from the mill

A few mint leaves for the finishing touch

For the Breton shortbread dough

3 egg yolks

110 g sugar

110 g soft butter

150 g flour

1 tsp baking powder

1 pinch of fleur de sel

Fan of this recipe?

View more

Preparation

50

minus

For the whipped vanilla ganache:

Heat half the cream with the marrow from the vanilla pod and let infuse.
Melt the chocolate and vanilla cream in the microwave, in 20 sec increments each time. Mix well
Add the rest of the cold cream and mix well.
Store the ganache overnight in the refrigerator.

For the strawberries:

Wash the strawberries and remove the crown.
Cut large ones into 4, medium ones into 2 and leave small strawberries whole.
Put strawberries in bowl, drizzle with balsamic vinegar and grind some black pepper over them.
Place the strawberries covered with plastic wrap in the refrigerator overnight.

For Breton shortbread dough:

Preheat the oven to 170° C.
Beat the egg yolks and sugar with a (standing) mixer until white and creamy. Then add the softened butter and mix until you get a smooth batter.
Add the flour, baking powder and fleur de sel. Mix to a smooth batter.
Pour the mixture into a 21/22 cm circle.
Bake for about 30 min.
Allow to cool.

Finishing:

Whip the ganache like whipped cream and place in a piping bag with a smooth nozzle.
Pipe dabs of ganache all around the cake. Pull the mousse toward the center with a small spatula or the back of a spoon.
Garnish the center with ganache and arrange the marinated strawberries on top.
Finish with a few mint leaves.
Keep refrigerated and preferably eat this strawberry tart the same day.

‍

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Saving this recipe for later?

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Watch the video

For the whipped vanilla ganache:

Heat half the cream with the marrow from the vanilla pod and let infuse.
Melt the chocolate and vanilla cream in the microwave, in 20 sec increments each time. Mix well
Add the rest of the cold cream and mix well.
Store the ganache overnight in the refrigerator.

For the strawberries:

Wash the strawberries and remove the crown.
Cut large ones into 4, medium ones into 2 and leave small strawberries whole.
Put strawberries in bowl, drizzle with balsamic vinegar and grind some black pepper over them.
Place the strawberries covered with plastic wrap in the refrigerator overnight.

For Breton shortbread dough:

Preheat the oven to 170° C.
Beat the egg yolks and sugar with a (standing) mixer until white and creamy. Then add the softened butter and mix until you get a smooth batter.
Add the flour, baking powder and fleur de sel. Mix to a smooth batter.
Pour the mixture into a 21/22 cm circle.
Bake for about 30 min.
Allow to cool.

Finishing:

Whip the ganache like whipped cream and place in a piping bag with a smooth nozzle.
Pipe dabs of ganache all around the cake. Pull the mousse toward the center with a small spatula or the back of a spoon.
Garnish the center with ganache and arrange the marinated strawberries on top.
Finish with a few mint leaves.
Keep refrigerated and preferably eat this strawberry tart the same day.

‍

Recipe for

6

person

persons

50

minutes

For the whipped vanilla ganache and strawberries

75 g white chocolate

150 g full cream

1/2 vanilla pod

200 g strawberries

Balsamic vinegar

Black pepper from the mill

A few mint leaves for the finishing touch

For the Breton shortbread dough

3 egg yolks

110 g sugar

110 g soft butter

150 g flour

1 tsp baking powder

1 pinch of fleur de sel

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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