Berry Heart Tart using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
The Saint Valentine cake is a delightful tribute to love, baked with a touch of whimsy and a hint of nostalgia. With its heart-shaped mold, this cake is perfect for sharing with that special someone or indulging in a self-love moment. The combination of fluffy T45 flour, sweet granulated sugar, and creamy clotted cream creates a texture so light it could float away on a cloud of romance. Did you know that bitter almond flavoring has been used in desserts since ancient times, often associated with love potions? So, as you whip up this charming confection, remember, you're not just baking a cake; you're crafting a little piece of culinary history that could spark joy and affection! Decorate it with berries or chocolate, and you have a dessert that’s as sweet as your love story.
Ingredients
- 150 g Flour t55
- 75 g Salted butter
- 50 g Icing sugar
- 1 Egg
- 1 Sheet(s) Gelatin
- 300 g Red fruit jam
- 1 Gelatin
- 100 g Raspberry
- 100 g Blueberry
- 50 g Strawberry
Steps
Shortcrust Pastry
- Add 150 g of flour t55, 75 g of salted butter, 50 g of icing sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Wrap it in cling film.
- Setaside the dough in a fridge during 30min.
- Preheat the oven at 180°C.
- Line a heart-shaped tart tin.
- Prick the base of the pastry with a fork.
- Cook in the oven at 180°C during 15min.
- Bake the pastry blind for 15-20 minutes, or until golden brown.
- Setaside the preparation content on the workplan let cool.
Berry Filling
- Add 1 sheet(s) of gelatin in a bowl.
- Soak the Gelatin in cold water until softened.
- Wash the food processor bowl.
- Add 300 g of red fruit jam in the food processor bowl.
- Mix manual: 3:00min / 60°C / Speed 2.
- Remove excess of the bowl.
- Add 1 gelatin in the food processor bowl.
- Squeeze the excess water from the gelatin.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the preparation content.
- Setaside the preparation content in the fridge during 2h .
Garnish
- Distribute 100 g of raspberry, 100 g of blueberry, 50 g of strawberry on the preparation content.
- Scatter a few extra Blueberries and Strawberries around the tart for decoration.
- Serve Cold.
