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Strawberry Tart with Diplomat Cream
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Strawberry Tarts with Diplomat Cream

There is no better filling for a strawberry tart than Diplomat Cream, or Crème à Diplomate, as my French pastry chef colleague, Gilles Lavergne, called it. He is the one who first put me on to this combination and I've been using it ever since. The slight tartness of the whipped crème fraîche that is folded into the Diplomat Cream creates the perfect balance—a pair made in heaven—to the sweet strawberries. Diplomat Cream is like a pastry cream with two additions: a little gelatin, which gives enough firmness to the cream to keep the berries from sinking, and the whipped crème fraîche. Almond Sablé is the recipe I chose for the tart shells. Also, to give the strawberries a shine that makes them look like jewels, I devised a Clear Pectin Glaze that I brushed on very lightly. For a garnish, I like a touch of green with the bright red strawberries: blanched pistachios or mint sprigs. For how to plan the making of the Strawberry Tarts, I suggest making and pre-baking (blind baking) the tarts shells the day before. Also make the Diplomat Cream the day before and refrigerate. Have strawberries and garnishes prepped and ready to go. Assemble the tarts the same day you plan to serve them; that's when they are at their best.
YIELD: 10 - 12 INDIVIDUAL TARTS - 3" (7.5 cm) to 3 1/2" (8.75 cm) DIAMETER
Course: Dessert
Keyword: Strawberries, tart, almond tart shell
Author: Shirl Gard

Materials


  • BLIND-BAKED TART SHELLS ( Means PRE-BAKED without filling)
  • 12 Almond Sablé Tart Shells (See separate recipe)

  • DIPLOMAT CREAM - (Crème à Diplomate)
  • YIELD: ABOUT 600g (1 lb 5 oz)

  • 250 grams milk (1 Cup + 2 teaspoons)
  • 1 vanilla bean (Split & seeded)
  • 115 grams sugar (1/2 cup + 1 Tablespoon)

  • 40 grams egg yolks (2 Large)
  • 25 grams bleached all-purpose flour (3 Tablespoons)

  • 5 grams gelatin sheets (2 sheets)
  • - Or: 5g Knox powdered gelatin (1 1/2 teaspoons softened in 15g cold water - 1 Tablespoons)
  • - If using gelatin sheets (Soften for 10 minutes in enough cold water to submerge the sheets, then drain and squeeze out excess water and discard).
  • - If using powdered gelatin (Both the gelatin and cold water go into the recipe. - For either sheets or powder, after softening, melt in microwave 30 seconds on high power before using).
  • 225 grams chilled crème fraîche (1 - 8 oz container)
  • 25 grams heavy cream (2 Tablespoons)
  • 1/2 teaspoon vanilla extract (2.5g)

  • 685 grams = Total 24 oz (1 lb 8 oz)

  • BERRIES:
  • 2 quarts strawberries
  • - Washed (Drained on paper towels, stems removed, and sorted by size)

  • GLAZE:
  • Clear Pectin Glaze as needed (See separate recipe)
  • - To glaze the strawberries after assembling the tarts

  • GARNISHES:
  • Blanched Pistachios
  • - To blanch: Place pistachios in boiling water for 1 minute, then immediately lift them into ice water to stop the cooking. (When cool, drain on paper towels, rub off skins, and let air-dry).
  • OR:
  • Fresh Mint Sprigs - or small leaves

  • NOTE:If you would like to make big tarts and need a larger quantity of Diplomat Cream use this recipe.

Instructions

  • BRING milk to a simmer with vanilla bean (split and seeded) pod and seeds, along with half the sugar, using a small sauce pan, Cover, remove from heat, and let steep 30 minutes.
  • WHIP yolks on high speed in a Kitchen Aid, with whisk attachment, until slightly thickened and pale in color, about 4 minutes. Mix other half of sugar with the flour and beat into yolks for 1 minute.
  • REMOVE vanilla pod from the milk and whisk the milk vigorously to disperse the vanilla bean seeds. Temper hot milk into the beating egg yolks until combined. .
  • RETURN to pan and cook until pastry cream comes to a boil, whisking constantly. Continue to boil and whisk, about 3 minutes, to cook the flour. Remove from heat.
  • SOFTEN gelatin in cold water. Drain and squeeze out excess water. Melt in microwave 30 seconds at full power and whisk into the hot pastry cream.
  • PASS through a tamis (or fine mesh strainer) into a bowl large enough to hold both the pastry cream and the whipped crème fraîche.
  • COOL to room temperature over an ice bath, stirring often. Keep plastic wrap pressed on surface of pastry cream to prevent skin from forming when not stirring. The pastry cream will be very stiff at this stage, until the whipped crème fraîche is folded in; then the consistency will be just about right.
  • WHIP crème fraîche, heavy cream, and vanilla to soft peaks while pastry cream is cooling, Refrigerate until needed.
  • WHISK the pastry cream vigorously, making sure it is completely smooth and lump-free, before folding in the whipped crème fraîche.
  • WHISK 1/3 of the crème fraîche into the cool pastry cream, then fold in the balance.
  • REFRIGERATE DIPLOMAT CREAM FILLING - use within one week, or freeze for longer storage.
  • TO ASSEMBLE THE TARTS: 1) Fill the tart shells with Diplomat Cream to within 1/4" (6 mm) of the top. You can spoon in the filling or pipe the filling with a pastry bag fitted with a 3/8" (10 mm). Smooth the top with a small offset spatula or the back of a spoon. 2) Cut and arrange strawberries, as desired, on top of the filling. Be sure to use the same size strawberries on each tart. 3) Brush the strawberries gently and lightly with Clear Pectin Glaze. 4) Garnish with blanched pistachios or mint sprigs.
  • SERVE fresh the same day the tarts are made.

Notes

The Diplomat Cream and the Almond Sablé Tart Shells are both adapted from original recipes given to me by a former pastry chef colleague, Gilles Lavergne. Everything else in this recipe was created by Shirl Gard.