Shortcrust pastry :
-125 g sifted flour
60 g of butter
1 egg
50 g icing sugar
White chocolate vanilla whipped cream :
-220g full cream (35% fat content)
120g white chocolate in pistols
1 tbsp. Mascarpone
1 Bourbon vanilla pod
Cherry and strawberry jelly
80 gSt Mamet cherries , drained and pitted
80g of drained St Mamet strawberries
30 g sugar
-5 g NH pectin topping (or 40 g Vitpris)
-5g lemon juice
Spongy cake
-3 eggs
80 g + 30 g sugar
-140 g flour
-5 g bicarbonate of soda
45 g grape seed or sunflower oil
-2 g salt
70 g of milk
Mix the softened butter and icing sugar in a bowl with a spatula, then add the egg and flour.
Form the dough into a ball.
Put it to one side for 1 hour.
In a 22cm tart pan, spread between two sheets of greaseproof paper, bake and set aside in the fridge for another hour.
Preheat the oven to 170°C.
Bake for 20 to 30 minutes.
Leave to cool on a wire rack.
Preheat your oven to 150°C (fan assisted).
Mix the dry ingredients: flour, baking powder, salt, 80 g sugar.
Separate the egg whites from the yolks.
Beat the egg whites until stiff, gradually adding the 30g of sugar.
Be careful, your egg whites should still be a little frothy, if they are too stiff you risk breaking them when mixing them.
Mix the yolks with the oil and milk.
Add this liquid mixture to the dry mixture (flour, etc.) and mix with a mixer.
Then add the egg whites and mix them gently without crushing them, still using a rubber spatula.
Stop as soon as the mixture is homogeneous.
Pour the pastry into your circle or baking pan and bake for 1 hour at 150°C.
Do not grease your ring, it is very important!
Your cake must hang on the edges of your baking pan so that it does not fall over after baking.
To avoid overflowing, your circle should be at least 6 cm high.
Leave the cake to cool, before removing it from the baking pan by running a small knife or spatula along the edge of the ring.
Line the bottom of your 14 cm circle to prevent the jelly from dripping.
Blend the cherries and strawberries in a blender. Cook until about 60°C (it can be more, but definitely not less).
Mix the pectin and the sugar together, pour them into the coulis and mix immediately with a whisk.
The pectin forms lumps if the coulis is too cold, so it must be sufficiently warm.
Bring to the boil, remove from heat and add the lemon juice.
Pour into your circle and freeze your jelly in the freezer for about an hour. Remove from the pan.
Keep the disc in the freezer until you are ready to assemble it.
Heat the full cream with the mascarpone to 60°.
Put the chocolate pistols in a bowl with the vanilla beans.
Add the seeded vanilla pod to the mascarpone cream mixture and leave to infuse for 30 minutes, covered.
Heat again to 60° and pour over the white chocolate.
Wait 10 minutes and stir with a whisk.
Strain and keep in a cool place for 24 hours.
The next day, whip the cream with a whisk and pour it into a pastry bag fitted with a St Honoré nozzle.
Place a cake circle cut to the same size in the bottom of your pie.
Soak lightly with the cherry syrup.
Cover this biscuit with strawberries.
Place the still frozen "cherry, strawberry" jelly circle on top of the strawberries.
Pipe whipped cream around the edge of the tart.
Decorate with fresh cherry halves, a few wild strawberries, mint leaves and some borage flowers.
Zest a little lime before serving.