This stunning Strawberry and Almond Dacquoise Tart is a perfect choice for Passover hosting. Featuring a dacquoise base made with almonds and meringue, topped with diplomat cream and fresh strawberries, this dessert is as delicious as it is impressive.
Why You'll Love This
- Passover-Friendly: Ideal for those observing Passover, as it adheres to holiday dietary restrictions.
- Elegant and Tasty: Combines the nutty flavor of almonds with the sweetness of strawberries.
- Perfect for Hosting: Impress your guests with this visually appealing and delectable tart.
For Dacquoise Base
- 4 egg whites (120g)
- ¼ cup sugar (50g)
- 1 cup almond powder (100g)
- 1 cup powdered sugar (120g)
- A pinch of salt
For Pastry Cream
- 1 cup milk (250g)
- 3 egg yolks (60g)
- 1 vanilla bean or 1 tsp vanilla paste
- ⅓ cup sugar (60g)
- ¼ cup cornflour (25g)
For Diplomat Cream
- 50g heavy cream (38%)
For Decoration
- Strawberries
- Sliced almonds
Instructions
- Pastry Cream:
- In a saucepan, warm milk with vanilla and a tablespoon of sugar. Bring just to a boil.
- In a separate bowl, whisk egg yolks, sugar, and cornflour.
- Temper the egg mixture by gradually adding hot milk while stirring.
- Strain back into the saucepan. Cook over medium heat, stirring constantly until thickened. Cool completely in the fridge.
- Dacquoise Base:
- Whip egg whites with salt until foamy. Gradually add sugar, whipping to stiff peaks.
- Gently fold in almond powder and powdered sugar.
- Pipe onto a greased 20cm ring or round baking pan, making the edges higher.
- Bake at 160°C for 25-30 minutes until firm. Cool completely.
- Diplomat Cream:
- Whip heavy cream to soft peaks.
- Fold whipped cream into the cooled pastry cream in three additions to make diplomat cream.
- Assemble:
- Pipe diplomat cream onto the dacquoise base.
- Top with fresh cut strawberries and sliced almonds.
- Optionally dust with powdered sugar.
Enjoy your beautifully crafted Strawberry and Almond Dacquoise Tart, a perfect Passover treat!