Strawberry Tart with Bavarian Cream

Name: Strawberry Tart with Bavarian Cream
Yield: Serves 8
Cuisine: French
Ingredients: 4 large egg yolks, at room temperature; 1 recipe Pâte Brisée; 28 grams (1 ounce) all-purpose flour for dusting; 237 milliliters (1 cup) heavy cream, whipped; 57 grams (2 ounces) strawberry jelly; 15 large ripe strawberries, washed, dried, and sliced lengthwise; 113 grams (4 ounces) sugar; 237 milliliters (1 cup) whole milk; Juice and grated zest of 1 lemon; 1 envelope unflavored gelatin

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

This is a classic French fruit tart that I served for years at Lutèce. It can also be made with fresh kiwis. Whichever fruit you use, the tart will be a beautiful reminder of classic French desserts.

Ingredients

28 grams (1 ounce) all-purpose flour for dusting
1 recipe Pâte Brisée

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Prepare your mise en place.

Preheat the oven to 191°C (375°F).

Lightly flour a clean, flat work surface. Place the pastry in the center and, using a rolling pin, roll the dough out to a 3-millimeter (⅛-inch)–thick circle about 27.5 centimeters (11 inches) in diam