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Gluten-free strawberry and almond dacquoise tart by @adimarom5

Fresh strawberries, hulled and sliced
Sliced almonds, lightly toasted
Powdered sugar (optional)
¼ cup/50 grams heavy whipping cream

Dacquoise:
4 large/120 grams egg whites
¼ cup/50 grams granulated sugar
1 cup/100 grams almond flour
1 cup/120 grams powdered sugar
Pinch of salt

Pastry cream:
1 cup/250 grams whole milk
3 large/60 grams egg yolks
1 vanilla bean or 1 teaspoon vanilla bean paste
⅓ cup/60 grams granulated sugar
¼ cup/25 grams cornstarch

In a medium saucepan, combine the milk, vanilla, and 1 tablespoon of the sugar. Heat over medium until just simmering.

In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Let it bubble for 20 seconds, then remove from heat. Transfer the cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled, about 1 to 1½ hours.

Preheat the oven to 320°F (160°C), and grease a 8-inch (20 cm) ring mold or round cake pan with butter.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed for 1 minute. Gradually add the sugar and continue beating until stiff, glossy peaks form. Gently fold in the almond flour and powdered sugar with a spatula until the batter is smooth and airy. Pipe or spread the batter into the prepared pan, forming higher edges and a slightly concave center to hold the cream.

Bake for 25–30 minutes, or until lightly golden and set. Let cool completely.

Whisk the chilled pastry cream until smooth.

In a stand mixer, whip the heavy cream to soft peaks. Gently fold the whipped cream into the pastry cream in three additions until fully incorporated and silky. Spoon or pipe the diplomat cream onto the cooled dacquoise, spreading evenly.

Arrange the sliced strawberries on top and scatter with toasted almonds. Dust with powdered sugar just before serving, if desired. Serve immediately or chill until ready to enjoy.

Tips:
- You can easily swap the diplomat cream for mascarpone cream or simple whipped cream if you prefer.
- The tart is best eaten the day it’s made, but leftovers keep well in the fridge for up to 24 hours.

#dacquoiserecipe #tartrecipes #almondcake #delicioussnacksrecipes #comfortfoodrecipes #foodobsession #springrecipes #glutenfreetarts #glutenfreecakes #glutenfreedacquoise

11 comments

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Tuna sashimi with chilled strawberry soup by @danielleamon1 5.3 ounces/150 grams sashimi-grade tuna loin, thinly sliced Soup: 1 cup/150 grams strawberries, hulled and halved 1 tablespoon yuzu juice (or substitute with lemon juice) ½ teaspoon finely chopped lemongrass (white part only) 1 tablespoon sugar (adjust based on the sweetness of the strawberries) ¼ cup/60 milliliters water Salad: ½ ripe avocado, diced into small cubes 1 small cucumber, finely chopped 3 strawberries, diced into small cubes ½ kaffir lime leaf, finely chopped (optional) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil Coarse salt, to taste In a blender or food processor, combine the strawberries, yuzu juice, lemongrass, sugar, and water. Blend until completely smooth. Taste and adjust seasoning or sweetness, if needed. Chill in the refrigerator for at least 30 minutes. In a small bowl, gently toss the avocado, cucumber, strawberries, and kaffir lime leaf. Drizzle with lemon juice and olive oil, then season with salt. Mix until well combined. Lay the tuna slices on a serving plate. Spoon a small amount of the salad onto each slice, rolling or folding the tuna to hold the filling, if desired. Just before serving, pour the chilled strawberry soup around the tuna. Garnish with extra herbs, a sprinkle of flaky salt, or a drizzle of olive oil, if you like. Serve immediately. #tunarecipes #rawtuna #tunasashimi #sashimi #japaneserecipes #japaneseappetizers #seafoodrecipes #chilledsoups
homecooksworld
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