Classic European dessert – French almond tart with strawberries
This video features almond dacquoise and custard: the base, which allows the tart to be assembled quickly, looks "as if it came straight from the display case," and keeps well for 3-4 days.
Almond dacquoise paired with a delicate custard and seasonal berries is a great alternative to complex cakes: it usually takes no more than two hours to prepare, is ready to eat almost immediately, and keeps well in the refrigerator for about 3-4 days.
This classic French dessert has many variations. They vary the nut base (almonds ↔ hazelnuts ↔ walnuts), the berries (strawberries, blueberries, blackberries, raspberries, cherries, and other moderately tart ones), and the cream: instead of mousseline, they sometimes use regular custard or Chantilly. Our version features the classic combination of almonds, custard, and strawberries; its closest "relative" is, in theory, fraisier.
This recipe is based on the Gaëtan Paris almond dacquoise recipe.
In the video, we demonstrate the entire process and key points so you can make it at home.
For exact measurements, a cooking diagram, and more details, please visit our website library (subscription required): https://kulinarnyepraktiki.com/tart-n...
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