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Strawberry Tart Chef Hugo & Victor
A refined strawberry tart inspired by chef Hugo Pouget (Hugo & Victor). It combines a crisp shortcrust pastry, a moist almond cream, a strawberry marmalade, a light strawberry cream, candied lemon zest and a strawberry jelly glaze, all decorated with fresh strawberries arranged in a fan. Ideal for special occasions.
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Cost Breakdown
Critical Success Points
- • Do not over‑work the shortcrust pastry
- • Blind bake the tart base (do not over‑brown)
- • Achieve the correct consistency of the strawberry marmalade
- • Bake the almond cream without cracking
- • Proper thickening of the strawberry pastry cream
- • Delicate incorporation of the whipped cream
- • Glazing the strawberries before the gelée sets
Safety Warnings
- • Be careful of burns when handling the oven and hot pans
- • Use a well‑sharpened knife with caution
- • Raw eggs pose a salmonella risk; cook them properly in the pastry cream
- • Pectin can cause hot splatters; add it slowly and stir constantly
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