Easy recipe for Strawberry, combawa & lime panna cotta tart

Strawberry, combawa & lime panna cotta tart

Here I am again with a new strawberry pie! This time the strawberries are combined with a fresh combawa and lime panna cotta, suitable for the current temperatures 😉

Prep time : 50 minutes + rest and cooking
For a 30cm long oblong pie:

Almond crust :

60g softened butter

90g powdered sugar

30g almond powder

1 egg

180g T55 flour

50g cornstarch

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.

Then bake your dough for about 20 minutes at 170°C. When you take it out of the oven, let it cool down.

Strawberry sponge cake :

1 egg

35g sugar

55g strawberry puree

55g flour T55

2g baking powder

15g butter

15g whole cream

20g lime juice

15g powdered sugar

Melt the butter and let it cool.

Whisk the eggs with the sugar, then add the strawberry puree.

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

1,3g agar-agar

30g sugar

Zests of one combawa and one lime

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.