The perfect Strawberry dacquoise tart
Strawberry season is here, and today I wanted to create an easy and delicious dessert featuring beautiful strawberries and a light, airy Madagascar vanilla diplomat cream. This strawberry dacquoise tart is simply delightful. It’s soft, slightly crispy, and melts in your mouth.
I absolutely love the dacquoise biscuit that I frequently use in my desserts and other pastries. Its texture is similar to that of macarons. I’ve already written a comprehensive article on diplomat cream and another one on pastry cream.
Even though I’ll show you exactly how to make it below and also in the video, you can read the articles so that these creams never cause you any trouble again during their preparation. For the dacquoise, you can make it just with almond powder or replace part or all of it with hazelnut powder or coconut. That’s what I did here, I replaced a small amount with coconut.
Table of Contents
How to fill the dacquoise tart ?
I wanted to fill this tart with pastry cream, but I desired it to be even lighter. So, I opted for a crème diplomate, which is a pastry cream lightened with whipped cream. It’s one of my favorite creams.
You can also fill the dacquoise tart with mascarpone whipped cream or whipped white chocolate ganache. Both creams are very light and pair well with fruits.
Use seasonal fruits like strawberries, peaches, apricots—any fruit will work wonderfully. They bring a lot of freshness.
I used Madagascar vanilla, which smells really, really good. It’s so potent that I only used half a pod.
For an extra touch of indulgence, you can spread a thin layer of fruit confit on the dacquoise before piping the cream. Choose good strawberries; the taste of the tart depends on it.
The recipe on video
Preparation steps
NB: You can find details of the ingredients on the recipe card below, which you can print out.
For a cake ring of 20 cm by 4 cm ( 7.87 in x1.57 in )
Preparing the dacquoise tart
Dacquoise can be made with almond powder, coconut, hazelnut powder or a mixture.
You can make it the day before and leave it at room temperature, wrapped in aluminum foil. You can also freeze it.
Preheat oven to 180°C (normal static heat)
1. Butter and line the ring and place it on a baking sheet lined with parchment paper.
2. Sift powdered sugar, flour and mix with almond powder and coconut.
3. Beat egg whites in food processor with whisk attachment. As soon as they are frothy, add 1/3 of the sugar while continuing to whisk. Add the rest as you go, leaving the last third to tighten the meringue once it’s firm.
4. Pour the powders (dry ingredients) over the meringue and gently fold them in with a spatula to avoid deflating the mixture. Do not try to smooth it out.
5. Transfer the mixture to a piping bag fitted with a 12 mm (0.47 in) nozzle and pipe in a spiral pattern at the bottom of the ring. Then, pipe small balls around the side of the ring.
6. Dust with powdered sugar and bake for around 25 minutes. The dacquoise should be well browned, and a skewer inserted should come out dry.
Diplomat vanilla cream
Prepare the pastry cream the day before or at least 2 h before preparing the diplomat cream.
1. Put a portion of the 60 g of sugar in a saucepan and pour the milk over it. Do not mix. This sugar forms a layer at the bottom and prevents the cream from sticking and burning.
2. Scrape 1/2 vanilla bean and place the seeds and pod in the milk.
3. Cover and heat over the stove to warm without bringing to a boil.
4. Remove from heat and let infuse for 20 minutes.
5. Rehydrate the gelatin sheet in very cold water. Completely cover it.
6. Whisk the remaining 60 g of sugar with the egg yolks until pale.
7. Sift the flour and cornstarch over the mixture. Stir gently without whisking.
8. Bring the milk to a boil.
9. Pour over the eggs and mix. Pour back into the saucepan.
10. Thicken over heat, stirring constantly. Remove from heat once the pastry cream starts to bubble.
11. Add the squeezed gelatin, mix well, then add the cold butter while stirring.
12. Transfer to a dish. Cover with plastic wrap directly touching the surface to prevent it from forming a skin, and refrigerate overnight or for a minimum of 2 hours.
Once the pastry cream is cold
13. Whip the well-chilled heavy cream with the powdered sugar until stiff peaks form.
14. Smooth the pastry cream with a hand whisk or immersion blender.
15. Add a bit of the whipped cream to the pastry cream and whisk together.
16. Gently fold in the remaining whipped cream using a spatula.
17. Transfer to a piping bag and let it chill in the refrigerator for about twenty minutes before piping over the dacquoise.
18. Decorate with strawberries according to your preference. You can either brush a bit of neutral glaze over the strawberries to make them shine or sprinkle the edges of the dacquoise with powdered sugar, along with the strawberries.
I hope you enjoy this strawberry dacquoise tart and want to give it a try. Enjoy your meal.
Other recipes with strawberries
Normandy strawberry tart “french recipe)
Strawberry and raspberry entremets
Strawberry dacquoise tart with diplomat cream
EQUIPEMENTS
INGREDIENTS
Dacquoise
- For a 20 cm (7.87 in ) by 4 cm (1.57 in) cake ring
- You can make the dacquoise with almond powder, coconut, hazelnut powder, or a mix.
- 150 g (5.3 oz )egg whites at room temperature
- 60 g (2.1 oz) sugar
- 100 g (3.5 oz) almond powder
- 40 g (1.4 oz )grated coconut
- 120 g (4.2 oz) icing sugar
- 25 g (0.9 oz ) flour
Vanilla Diplomat Cream
1/ Pastry Cream
- 250 ml (8.45 fl oz ) milk
- 60 g (2.1 oz) sugar
- 50 g (1.8 oz ) egg yolks (2 large eggs)
- 15 g (0.5 oz) flour
- 15 g (0.5 oz) cornstarch
- 25 g (0.9 oz) butter
- 1/2 plump vanilla pod
- 1 gelatin sheet (2 g)
2/ Diplomat Cream
- 100 ml (3.4 fl oz ) heavy cream (more than 32% fat)
- 10 g (0.4 oz ) icing sugar
For Decoration
- Strawberries or other seasonal fruits
PREPARATION
Preparing the dacquoise tart
- Dacquoise can be made with almond powder, coconut, hazelnut powder or a mixture.
- You can make it the day before and leave it at room temperature, wrapped in aluminum foil. You can also freeze it.
- Preheat oven to 180°C (normal static heat)
- Butter and line the ring and place it on a baking sheet lined with parchment paper.
- Sift powdered sugar, flour and mix with almond powder and coconut.
- Beat egg whites in food processor with whisk attachment. As soon as they are frothy, add 1/3 of the sugar while continuing to whisk. Add the rest as you go, leaving the last third to tighten the meringue once it's firm.
- Pour the powders (dry ingredients) over the meringue and gently fold them in with a spatula to avoid deflating the mixture. Do not try to smooth it out.
- Transfer the mixture to a piping bag fitted with a 12 mm (0.47 in) nozzle and pipe in a spiral pattern at the bottom of the ring. Then, pipe small balls around the side of the ring.
- Dust with powdered sugar and bake for around 25 minutes. The dacquoise should be well browned, and a skewer inserted should come out dry.
Diplomat vanilla cream
- Prepare the pastry cream the day before or at least 2 h before preparing the diplomat cream.
- Put a portion of the 60 g of sugar in a saucepan and pour the milk over it. Do not mix. This sugar forms a layer at the bottom and prevents the cream from sticking and burning.
- Scrape 1/2 vanilla bean and place the seeds and pod in the milk.
- Cover and heat over the stove to warm without bringing to a boil.
- Remove from heat and let infuse for 20 minutes.
- Rehydrate the gelatin sheet in very cold water. Completely cover it.
- Whisk the remaining 60 g of sugar with the egg yolks until pale.
- Sift the flour and cornstarch over the mixture. Stir gently without whisking.
- Bring the milk to a boil.
- Pour over the eggs and mix. Pour back into the saucepan.
- Thicken over heat, stirring constantly. Remove from heat once the pastry cream starts to bubble.
- Add the squeezed gelatin, mix well, then add the cold butter while stirring.
- Transfer to a dish. Cover with plastic wrap directly touching the surface to prevent it from forming a skin, and refrigerate overnight or for a minimum of 2 hours.
- Once the pastry cream is cold
- Whip the well-chilled heavy cream with the powdered sugar until stiff peaks form.
- Smooth the pastry cream with a hand whisk or immersion blender.
- Add a bit of the whipped cream to the pastry cream and whisk together.
- Gently fold in the remaining whipped cream using a spatula.
- Transfer to a piping bag and let it chill in the refrigerator for about twenty minutes before piping over the dacquoise.
- Decorate with strawberries according to your preference. You can either brush a bit of neutral glaze over the strawberries to make them shine or sprinkle the edges of the dacquoise with powdered sugar, along with the strawberries.
- I hope you enjoy this strawberry dacquoise tart and want to give it a try. Enjoy your meal.
Thank you for visiting my blog and for your comments.
dessert, cake, birthday cake, snack, cream, vanilla, easy recipe