Strawberry, combawa & lime panna cotta tart
14 June 2021
Prep time : 50 minutes + rest and cooking
For a 30cm long oblong pie:
Almond crust :
60g softened butter
Mix the butter with the powdered sugar, almond powder and salt.
Emulsify the mixture with the egg, then add the flour and cornstarch.
Mix quickly, and stop as soon as you can form a ball. Wrap it and place it in the refrigerator for at least 30 minutes.
Next, roll out the dough to a thickness of 2 to 3mm and put it in your buttered circle.
Prick the dough, then place it in the freezer for at least 15 minutes.
Strawberry sponge cake :
1 egg
20g lime juice
Melt the butter and let it cool.
Sift in the flour and baking powder, then add the warmed butter and cream.
Pour the dough on a baking sheet into the pie circle and bake in the preheated oven at 170°C for 12 minutes.
Meanwhile, mix the lemon juice with the powdered sugar. When you get out of the oven, soak the sponge cake with the previous mixture, then let it cool and cut it in two on the height. Then, place it in the pie.
Combawa & lime panna cotta :
380g whole cream
Combine the three ingredients and heat the mixture, whisking regularly.
When the mixture is boiling, continue cooking for 1 minute, still stirring. Then, let the panna cotta cool for a few minutes (stirring occasionally to prevent a film from forming on the surface) and pour it into the pie crust.
Finishing :
300 to 350g strawberries
When the panna cotta is set, slice the strawberries and arrange them on the pie before enjoying!
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