Chamomile and Roasted Strawberry Tart

Ingredients

• All-purpose flour200g
• Powdered sugar80g
• Almond flour25g
• Unsalted butter, cold and cubed120g
• Egg yolk1
• Whole milk30g
• Strawberries, hulled and halved500g
• Caster sugar60g
• Dried chamomile flowers12g
• Heavy cream300g
• White chocolate, chopped180g
• Gelatin sheets3
• Crème fraîche80g
• Lemon zest1 lemon
• Fresh chamomile or micro herbs, to garnishas needed

Method

1. 1.Pulse flour, powdered sugar, almond flour, and cold butter until the mixture resembles coarse sand. Add egg yolk and milk, mix until dough just comes together.
2. 2.Flatten into a disc, wrap, and chill for 1 hour.
3. 3.Roll dough to 3mm, line a 22cm tart ring, and blind bake (cuire à blanc) at 170°C for 20 minutes. Remove weights and bake a further 8 minutes until golden. Cool completely.
4. 4.Toss strawberries with 30g caster sugar on a lined tray. Roast at 180°C for 20 minutes until jammy and slightly caramelized. Cool and set aside.
5. 5.Bloom gelatin in cold water for 5 minutes. Warm cream with chamomile flowers to 70°C, steep 10 minutes, then strain.
6. 6.Melt white chocolate gently. Squeeze gelatin dry and dissolve in the warm chamomile cream. Pour over white chocolate in three additions, stirring to emulsify.
7. 7.Stir in crème fraîche and lemon zest. Blend briefly with a hand blender. Cool to 28°C.
8. 8.Spoon a thin layer of roasted strawberry juices across the tart base. Pour chamomile ganache over to fill. Refrigerate 3 hours until set.
9. 9.Arrange roasted strawberries over the set ganache just before serving. Garnish with fresh chamomile or micro herbs.