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Strawberry dacquoise tart with diplomat cream

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Strawberry season is here, and it's the perfect time to make a delicious dessert. This strawberry dacquoise tart with vanilla diplomat cream is a classic French pastry. An easy and delightful tart, ideal for any occasion.
SERVING:8
COOKING TIME25 minutes
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Course: Cakes, Dessert, tart
Cuisine: French
Author: Rachida

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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!