Strawberry Mousse Tart
Crispy tart shell, strawberry sponge, fruity compote, light mousse, and a glossy glaze, finished to look like a real strawberry! …but my son actually asked me if this was tomatoes🤣 What do you guys think?🤔

🌸 Strawberry Sponge
Egg yolks 60g (3 yolks) Honey 22g Egg whites 105g (3 whites) Salt a pinch Sugar 52g Cake flour 45g Canola oil 18g Vanilla extract 4g Frozen strawberries chopped, sprinkle on top

How to Make
1. Whisk yolks and honey until pale
2. Whip whites with salt and sugar to medium peaks
3. Fold whites into yolk mixture
4. Sift in flour and fold gently
5. Mix oil and vanilla with a bit of batter, fold back in
6. Spread on tray, top with strawberries
7. Bake at 375°F (190°C) for 8–9 minutes
8. Cool and cut into 6cm discs

🍓 Strawberry Mousse
Strawberry purée 100g Raspberry purée 35g Sugar 35g Gelatin 2 sheets (4g) Heavy cream 135g

How to Make
1. Soak gelatin in cold water
2. Heat purées with sugar
3. Add gelatin and cool
4. Whip cream to soft peaks, fold into purée
5. Pipe into Silikomart SF002 molds (7cm), insert sponge
6. Freeze until solid

🥧 Tart Shell
Unsalted butter 125g Powdered sugar 60g Egg 25g Vanilla extract 3g All-purpose flour 190g

How to Make
1. Cream butter and sugar
2. Add egg and vanilla
3. Mix in flour to form dough
4. Chill, roll, and line 8cm tart rings
5. Dock and freeze
6. Bake at 350°F (175°C) for 14–15 minutes
7. Cool completely

🍓 Strawberry Compote
Strawberry purée 100g Glucose syrup 10g
Hoeney 5g Sugar 85g Pectin NH or yellow pectin 1g Lemon juice 10g

How to Make
1. Mix sugar and pectin
2. Heat purée and glucose to 40°C
3. Add sugar mix and boil briefly
4. Add lemon juice and cool

✨ Mirror Glaze
Water 75g Sugar 160g Glucose syrup 160g Condensed milk 105g Gelatin 6 sheets (12g) White chocolate 160g Red food coloring as needed

How to Make
1. Soak gelatin in cold water
2. Boil water, sugar, and glucose
3. Add condensed milk
4. Add gelatin and stir
5. Pour over white chocolate and blend
6. Add red food coloring, blend again
7. Strain and cool to 30–32°C before use

🧑‍🍳 Final Assembly
1. Fill tart shells with strawberry compote
2. Unmold mousse and glaze while still frozen
3. Place glazed mousse on tart
4. Sprinkle crumble around the edge and sprinkle sesame seeds
5. Add a modeling chocolate stem on top to complete the strawberry look

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