{"id":26331,"date":"2023-05-06T14:08:18","date_gmt":"2023-05-06T12:08:18","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26331"},"modified":"2024-06-11T21:32:44","modified_gmt":"2024-06-11T19:32:44","slug":"strawberry-dacquoise-tart-with-diplomat-cream","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/strawberry-dacquoise-tart-with-diplomat-cream\/","title":{"rendered":"Strawberry dacquoise tart with diplomat cream"},"content":{"rendered":"
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The perfect Strawberry dacquoise tart<\/p><\/div>\n

Strawberry dacquoise tart with diplomat cream<\/strong><\/span><\/div>\n

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<\/strong> is simply delightful.  It’s soft, slightly crispy, and melts in your mouth.<\/p>\n

I absolutely love the dacquoise biscuit <\/a><\/strong>that I frequently use in my desserts and other pastries. Its texture is similar to that of <\/span> macarons.<\/strong>  I’ve already written a comprehensive article on<\/span> diplomat cream<\/strong><\/a> and another one on<\/span> pastry cream<\/strong>.<\/a><\/p>\n

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.<\/p>\n

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How to fill the dacquoise tart ?<\/strong><\/h2>\n

I wanted to fill this tart with pastry cream, but I desired it to be even lighter. So, I opted for a cr\u00e8me diplomate, which is a pastry cream lightened with whipped cream. It’s one of my favorite creams.<\/p>\n

You can also fill the dacquoise tart with mascarpone whipped cream<\/a><\/strong> or whipped white chocolate ganache.<\/a><\/strong> Both creams are very light and pair well with fruits.<\/p>\n

Use seasonal fruits like strawberries, peaches, apricots\u2014any fruit will work wonderfully. They bring a lot of freshness.<\/p>\n

I used Madagascar vanilla, which smells really, really good. It’s so potent that I only used half a pod.<\/p>\n

\"dacquoiseFor an extra touch of indulgence, you can spread a thin layer of fruit confit<\/a><\/strong> on the dacquoise before piping the cream. Choose good strawberries; the taste of the tart depends on it.\"strawberry<\/p>\n

The recipe on video <\/span><\/span><\/strong><\/h2>\n