A strawberry tart yes, but not just any: the Strawberry tart by Cyril Lignac ! A shortcrust pastry with almonds, topped with almond cream and whipped cream on which we place pretty strawberries...
I discovered this pretty tart during a cooking show hosted by Cyril Lignac. I was immediately seduced by it! It's especially the idea of the layer of almond cream under whipped cream which seemed original to me.
It's quite simple to make, feel free to try it again at home! I made a few changes to the basic recipe, for example by adding mascarpone to the whipped cream to give it a little more texture.
What ingredients are needed to make this strawberry tart by Cyril Lignac?
To prepare the shortbread with almonds, you will need softened butter, flour, cornstarch, icing sugar, almond powder, an egg and a pinch of salt.
To make the Almond cream (cooked on the tart base), you will need softened butter, almond powder, an egg and icing sugar.
Regarding the whipped cream and the decor strawberries, you will need whole cream, mascarpone, powdered sugar, and beautiful tasty strawberries (I often choose gariguettes).
NB: The detailed quantities are given to you in the recipe at the bottom of the page.
How to make this strawberry pie recipe?
To start we prepare the shortbread with almonds, because you need to allow time for the dough to rest. Mix the ingredients, finishing with the flour and then the egg. Form a ball and place it in the refrigerator for 1 hour.
Then we roll out the dough, place it in a round mold (mine is 26 cm in diameter) and bake it. NB: you will have some dough left, you can freeze it or make an additional tart.
We continue with the Almond creamTo make it, mix the ingredients and pour this cream onto the pre-cooked tart base. Put it back in the oven so that the almond cream cooks in turn.
During this time, we whip the cream and the sugar into a firm whipped cream then we cut the strawberries. Once the pie has cooled down, you can decorate it whipped cream and strawberries !
My tips for a successful strawberry pie
- Cool the tart filled with almond cream well before placing the whipped cream on top: if this is not the case, the whipped cream will leak and that would be a shame!
- for whipped cream that rises quickly, place your whisks in the freezer a few minutes before using them and use a very cold whipping cream.
- before tasting, keep this pie in the fridge to keep your whipped cream and strawberries decoration intact.
Possible variations around this recipe
If you like the base of this strawberry tart by Cyril Lignac (almond cream + whipped cream), you should know that you can vary it with other fruits. For the filling, you can put raspberries instead of strawberries or blueberries for example.
Always favor fresh fruit which release little, compared to frozen fruits. This is a tart to make with seasonal fruits as a priority.
Other recipes to try
If you like strawberry desserts, then I advise you to take a look at these other recipes from the blog:
- Eton strawberry mess
- Strawberry rhubarb almond tart
- No-bake strawberry speculoos cheesecake
- Strawberry rhubarb tart crumble style
- Strawberry pistachio tart on Breton palet
- Strawberry peach ricotta cake
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!
- 95 g softened butter
- 90 g icing sugar
- 50 g cornstarch
- 30 g almond meal
- 1 pinch of salt
- 180 g all-purpose flour
- 1 oeuf
- 65 g soft butter
- 80 g powdered almonds
- 1 oeuf
- 50 g icing sugar
- 300 ml whole cream 30% mg very cold
- 100 g mascarpone
- 100 g granulated sugar quantity to adapt to your taste
- 500 g french strawberries
- Mix the soft butter, icing sugar, cornstarch, ground almonds, a pinch of salt. Finish with the flour. Sand the dough well between your fingers and add the whole egg.
- Form a ball, wrap it in cling film and refrigerate for 1 hour. Roll out the dough in a mold (mine is 26 cm in diameter) and bake for 20 minutes in an oven preheated to 160 ° C.
- Combine the soft butter, ground almonds, whole egg and icing sugar.
- Spread this cream on the baked tart base, bake for 10 minutes in an oven preheated to 160 ° c. Leave to cool for the rest.
- Use a mixer (whips previously placed in the freezer to facilitate setting) the single cream and powdered sugar to obtain a firm whipped cream. Add the mascarpone at the end. Whisk one last time to homogenize.
- Prepare the strawberries by cutting them in half (lengthwise). Arrange the whipped cream with a spoon on the well cooled pie. Decorate with strawberries by cutting them in half lengthwise.
With almond cream, it doesn't displease me...
Sublime this strawberry pie!
This pie is sublime! Can I steal a piece from you, hehe?!!
excellent I love it! =D
oh a delicious strawberry tart visually and certainly taste =)
She is just super appetizing! Beautiful in red and white and it's a change from pastry cream!
Hugs
wahouu what achievement ^^
[...] red at Les recettes de Juliette - The magnificent strawberry gratin from B comme Bon - The strawberry tart, whipped cream and almond cream from Lilie Bakery - The banana and chocolate tartlets from Délice d'Orient - [...]
Your pie is beautiful. After the taste level I'm afraid there's a little too much whipped cream for me but it's very beautiful!
Thais
It's in the oven! I can't wait to taste it :)
I hope you like it Lou! Enjoy your meal...
For the whipped cream you need icing sugar and not caster sugar... The bowl and the cream must be very cold. Start at low speed with an electric mixer. When the cream starts to foam, add the icing sugar and increase the speed.
It works great with powdered sugar!
Tested and more than approved! Recipe published on my blog with your blog in link. Biz.
It makes you want this pie terribly!
Test yesterday!
Mama it's good
Thank you Hélène for this enthusiasm, it's nice! :)
Hello, this pie looks very good.
I wonder if it is possible to make the almond paste and cream the day before.
Thank you for your reply.
Hello Stephanie, yes absolutely these 2 steps can be done in advance. See you soon :)
I made it this evening very good, on the other hand it is icing sugar in the whipped cream, my darling who was no longer hungry to devour his share!!!
Hello Sylvie, glad you liked it! See you soon :)
I arrive at the whipped cream stage.
I read the comments and suddenly I have doubts about the sugar.
Should I add powdered sugar or icing sugar?
Thank you in advance.
Hello Justine, it's up to you: you use either powdered sugar (like me) or icing sugar to make whipped cream. Both work, I assure you :) See you soon!
Hello,
I made it and it is very pretty and very good this strawberry tart.
For the whipped cream I used icing sugar as usual.
The taste of the almond cream was a little light.
Thank you for your recipes and see you soon because I still have some to try...
Thanks Patrick! To enhance the almond flavor (if you like it a lot), add a few drops of bitter almond extract. See you soon :)
Can we do it without mascarpone?
If so, should we add something please?
Hello Juliette, to answer you, I really advise you to put the mascarpone to make the whipped cream because it is the mascarpone that gives body to the whipped cream. It would be too soft without it and the strawberries would not hold well on top. See you soon :)
Hello,
Can this tart be prepared the night before for tasting at lunch the next day?
Thank you for your answer, in any case it looks really good!!!
Hello Cécile, to answer you, yes it is possible, if your whipped cream holds well. You keep your tart in the refrigerator especially. See you soon :)
Hello and thank you for this recipe that I tested with strawberries. It was delicious! I would like to make a variation with blueberries (frozen). What do you recommend? Should I stew them in a saucepan before adding them to the whipped cream? Thank you in advance!
Hello Sophie, it's up to you according to your tastes :) I have a recipe for blueberry tart here: https://liliebakery.fr/tarte-aux-myrtilles/
Very good
Perfect as usual with all your recipes.
Never disappointed
Thank you very much Jacques! See you soon :)
Delicious tart, as usual, thank you ☺️
Glad you like it, thank you Isabel, see you soon :)