Strawberry Tart with Homemade Almond Chantilly

1. Prepare the Tart Crust:

• • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, combine the all-purpose flour, sugar, and salt.
  • Cut in the butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough comes together.
  • Press the dough into a tart pan, ensuring an even layer on the bottom and sides.
  • Poke the bottom of the crust with a fork to prevent puffing.
  • Bake for 15-20 minutes or until golden brown. Let it cool completely.

2. Make the Almond Chantilly:

• • In a mixing bowl, whip the heavy cream until soft peaks form.
  • Add powdered sugar, vanilla extract, and “Crema Dolce di Mandorle” from Vegetariano Italiano.
  • Continue whipping until stiff peaks form. Refrigerate until ready to use.

3. Prepare the Strawberry Topping:

• • In a bowl, toss the sliced strawberries with sugar.
  • Let them sit for 10 minutes to release their juices.

Assemble the Tart

1. Spread the almond chantilly evenly over the cooled tart crust.
2. Arrange the strawberry slices on top of the almond chantilly.
3. Drizzle any remaining syrup from the strawberries over the tart.

Serve

• Slice the tart and serve immediately for the best texture and flavor.
• Optionally, garnish with fresh mint leaves for a pop of color.

Tips

• Ensure the tart crust is fully cooled before adding the almond chantilly to prevent melting.
• Use a sharp knife to slice the strawberries evenly.