Strawberry tart with Müller-Thurgau Bavarian cream

This week I finally got around to trying out my dehydrator, and my first experiment was with strawberries. My goal was to dry them out to then make a fruit flour.

This is how the strawberry tart with Müller-Thurgau Bavarian cream and strawberry compote was born, a dessert that is not too sweet but rich in flavors and aromas.

Note: it takes 12-14 hours to dry strawberries.

• 75 g Strawberries.

• 7 g Strawberry flour
• 118 g Type 0 Light Flour
• 75 g Butter
• qb Vanilla powder
• 45 g icing sugar
• 23 g Egg yolks
• 7.5 g Honey
• 1 pinch of fine salt

• 95 g Müller-Thurgau
• 45 g Sugar
• 225 g semi-whipped vegetable cream
• 37 g Egg yolk
• 5 g Gelatin sheets
• 25 g Water for the gelatine

• 80 g Strawberry compote
• qb Farfalle in wafer

Necessary tools

Dryer;

Bimby/food processor;

Micro-perforated ring 15 cm in diameter;

Electric mixer/planetary mixer;

Bavarian cream mold or bowl lined with cling film;

Kitchen thermometer.

Prepare the strawberry flour

Wash the strawberries thoroughly, remove the green parts and slice them very thinly.

Place the slices in the dehydrator at 70° for about 3 hours, you should obtain dry slices.

Remove from the dehydrator and blend until you obtain a flour, I used the Thermomix at turbo speed for a few seconds.

Mix the butter with the icing sugar and vanilla powder, using the paddle attachment, start at minimum speed and then increase to high.

Add the eggs and salt a little at a time (in three additions), add the sifted flour with the strawberry flour a little at a time, until you obtain a smooth mixture.

Wrap in cling film and leave to rest at +4°C for at least 2 hours.

Preparing the Bavarian Müller-Thurgau

If you use a bowl as a mold, line it with cling film. I wanted to create a rippled effect, so I didn't make it taut.

Soak the gelatin in its own water. To ensure it is properly hydrated, cut the gelatin sheets into small pieces, so that they are all immersed in the water.

Bring half the Muller-Thurgau to a boil, meanwhile, whisk the egg yolks with the sugar. Pour the Muller-Thurgau into the egg yolk mixture, stir, and return to the heat. Cook at 85°C (185°F). Be careful not to exceed this temperature, or the custard will taste eggy.

Remove from the heat, add the remaining Muller-Thurgau, stir and allow to cool to around 50°C, then add the rehydrated gelatine with its water and allow it to dissolve.

When the mixture has reached a temperature of 30°C, add the semi-whipped cream, mixing delicately with a whisk.

Pour into the chosen mold and place in a blast chiller at -18°C for 4 hours or in the freezer for 6 hours.

Assemble the strawberry tart

Preheat the fan oven to 180°C.

Once the resting time has elapsed, roll out the pastry to prepare the base of the strawberry tart to a thickness of 5 mm, cut out with the micro-perforated ring, and use the remaining pastry to form the edge.

Prick the bottom with a suitable tool, freeze or blast chill at -18°C for 15 minutes. Remove from the freezer/blast chiller, place a sheet of parchment paper on top, fill with the clay balls, lower the oven to 160°C, and bake for 20-25 minutes.

Once the Bavarian cream is well frozen, remove it from the mold and place it on the shortcrust pastry base. Leave to rest in the refrigerator at +4°C for 4-5 hours, until completely defrosted.

Before serving, create a drip with the strawberry compote and decorate with wafer butterflies to add a little color.

ADVICE:

If you don't have a dehydrator, you can use a fan oven.

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