Dacquoise tart with red fruits

Dacquoise tart with red fruits
Preparing a gourmet dessert to enjoy under the plaid in front of a series was not really the first idea I had of this weekend of the ascent. A ray of sunshine that lasts more than 10 minutes would still have been welcome.
This pie nevertheless managed to cheer me up a bit. I highly recommend it, since the next few days do not look better.
It consists of a dacquoise, a diplomat cream with tonka bean and strawberries and raspberries. It is obvious that it is delicious. And really very easy to do. Besides, I absolutely wanted to make a very quick dessert.
I really like diplomat cream. It consists of a pastry cream to which whipped cream is added. It is excellent in many preparations. It is best to prepare the pastry cream the day before.
The same day, we prepare the dacquoise, and we proceed to the assembly. It’s that simple.

Dacquoise tart with red fruits:

Diplomat cream:

2 g gelatin (1 sheet)
250g whole milk
1/2 tonka bean
60g egg yolks
60g of sugar
25g cornstarch
25g butter
100 g full cream
Put the gelatin in a bowl of cold water for about 10 minutes.
Heat the milk with the grated tonka bean.
Whisk the yolks and the sugar.
Add the cornstarch. To mix together.
Add the hot milk while stirring, then pour everything back into the saucepan.
Thicken over low heat while stirring.
Off the heat, add the butter and then the drained gelatin. Mix well.
Film in contact and let cool completely.
Whip the cold cream into whipped cream.
Whip the pastry cream and add the whipped cream.
Place in a smooth piping bag.

Dacquoise:

100g egg whites
80g + 80g sugar
60g ground almonds
30g flour
Preheat the oven to 180°C.
Whisk the egg whites with about 30 g of sugar.
When they begin to be well assembled, add the remaining 80 g little by little.
Mix 80 g of sugar, almond powder and flour.
Add this mixture to the egg whites and gently mix with a spatula.
Put the preparation in a wide pastry bag, and garnish a circle of 20 cm. Start at the turn and finish at the center.
Cook for about 15/20 minutes.
Sprinkle with icing sugar if desired.
Dacquoise tart with red fruits

Assembly:

Strawberries, raspberries…
Pipe the cream over the cold dacquoise.
Cover with fruit.
Book cool.
Dacquoise tart with red fruits

To finish: the tonka bean can be replaced by a vanilla pod.

Feel free to add other berries, such as blueberries or currants.

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