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Strawberry tart

 Strawberry tart 


-For the mousseline cream:

  • 84 cl of milk
  • 1 vanilla pod
  • 8 egg yolks
  • 200 g of sugar
  • 120g of cornstarch
  • 100g soft butter
  • 400g mascarpone

-The sponge cake:

  • 4 eggs
  • 120 g of flour
  • 120 g of sugar

-The soaking syrup:

  • 60 g of sugar
  • 50ml water


  • 500 g of strawberries
  • Whipped cream


- Mousseline cream:

Put the milk to boil with vanilla sugar. Meanwhile, beat the yolks with the sugar until the mixture whitens. Add the cornstarch and mix well.

 When the milk has boiled, add it little by little to the previous mixture. Return everything to the saucepan over medium heat.

 Mix with a whisk until the mixture thickens. Thicken the cream well. Once out of the heat, add 100 g of butter and mix well. Film "in contact". Let cool.

 The sponge cake:

Preheat the oven to 180°C.

Put the 4 eggs and the sugar in the mixer bowl. Beat at full speed for 5 minutes: the mixture should have doubled in volume. Add the sifted flour and mix gently. And in the oven at 180 degrees for 15 to 20 minutes. Then leave to cool

 Mounting :

Cut your sponge cake in half widthwise

 Place your circle or rectangular pastry on the serving dish, and place the strip of rhodoïd inside and all around the circle, in order to facilitate the unmolding.

 Place the top of the sponge cake upside down in the bottom. Using a brush, soak it with half of the syrup.

 Clean 2/3 of your strawberries, and cut them in 2. Place them all around the sponge cake, cut side outwards.

 During this time, your cream must have cooled (it must not be too cold). Beat it to loosen it, then add the mascarpone little by little, while beating at medium speed, then beat for 2 minutes at full speed

 Apply cream between the strawberries (take care not to leave empty space). Then apply a layer on the sponge cake, and completely cover the strawberries on the edges with mousseline cream.

Cut the remaining strawberries

For decoration, I added strawberry whipped cream.


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