Revisited Ivoire & Strawberry Tart

Published on May 13, 2026

Level :

Intermediate

Preparation :

2Hrs 20Mins

Cooking :

43 Mins

Makes :

4 to 6 People

Prepare a day in advance: IVOIRE 35% & vanilla whipped ganache

Make on the day: Shortcrust crisp Almond sponge Strawberry confit

AN ORIGINAL RECIPE BY L’École Valrhona

Utensils Required:

16cm, 14cm and 12cm rings
30×20cm baking pan
Immersion blender
Stand mixer
Thermometer
Piping bag
Mixing bowl
Spatula

Made with the products below:

IVOIRE 35% & VANILLA WHIPPED GANACHE

Ingredients:

9.70 oz / 275 g Whole milk
0.35 oz / 10 g Potato starch
1 Madagascar vanilla bean
0.11 oz / 3 g Gelatin
0.53 oz / 15 g Water (for blooming the gelatin)
6.35 oz / 180 g IVOIRE 35% chocolate
5.47 oz / 155 g Whipping cream

Preperation time: 30 Mins

Refrigerate for: 12 Hrs

Steps:

Mix together a small portion of the cold milk with the potato starch.
Heat the remaining milk to between 185°F and 195°F (85°C and 90°C) along with the Tadoka vanilla.
Combine some of the hot milk with the milk and starch mixture.
Return everything to the pan and bring to a boil.
Add the bloomed gelatin.
Slowly pour the mixture onto the partially melted IVOIRE 35% chocolate, using a spatula to emulsify them together.
Blend with an immersion blender as soon as possible until perfectly emulsified, then add the chilled cream and blend again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).

SHORTCRUST CRISP

Ingredients:

Shortcrust Pastry:

0.71 oz / 20 g Almond flour
2.12 oz / 60 g Confectioners’ sugar
0.04 oz / 1 g Fine salt
5.64 oz / 160 g All-purpose flour
2.82 oz / 80 g Butter
1.16 oz / 33 g Egg

Shortcrust Crisp:

1.76 oz / 50 g Chopped almonds
0.88 oz / 25 g Butter
1.76 oz / 50 g IVOIRE 35% chocolate
0.88 oz / 25 g Olive oil
0.04 oz / 1 g Fleur de sel

Preparation time: 45 Mins

Refrigerate for: 1 to 2 Hrs

Freeze for: 1 to 2 Hrs

Baking time: 25 Mins

Steps:

Shortcrust Pastry :

Mix the almond flour, confectioners’ sugar, salt and flour.
Sift the mixture, then add the cold butter.
Mix until fine, sandy crumbs have formed.
Add the egg to the mixture.
Stop mixing once the dough is smooth and even.
Roll out the pastry to a depth of 2.5mm.
Set aside in the refrigerator for 1 to 2 hours.
Bake at 300°F (150°C) for 25 minutes.

Shortcrust Crisp :

Once the shortcrust has cooled, break it up using a rolling pin or your hands.
Melt the butter with the IVOIRE 35% chocolate.
Mix all ingredients using a spatula.
Put some of the shortcrust crisp between two rings, 16 and 14cm in diameter, to form something resembling the edges of a tart.
Carefully remove the 14cm ring, then finish off the center of the tart with the remaining shortcrust crisp.
Leave in the freezer for 1 to 2 hours.

ALMOND SPONGE

Ingredients:

6.88 oz / 195 g Egg whites
1.06 oz / 30 g Olive oil
2.29 oz / 65 g Water
1.41 oz / 40 g Almond flour
2.29 oz / 65 g All-purpose flour
0.18 oz / 5 g Baking powder
1.59 oz / 45 g Sugar
Fresh strawberries

Preparation time: 20 Mins

Baking time: 18 Mins

Steps:

Whisk together 4.59 oz / 130 g of the egg whites, the olive oil, water, almond flour, flour and baking powder.
Whisk the remaining egg whites with the sugar using an immersion blender.
Fold one-third of the whipped egg whites into the first mixture, then gently incorporate the remainder using a spatula.
Spread the batter onto a 30 × 20 cm baking tray.
Bake at 355°F (180°C) for approximately 18 minutes.
Rotate the sponge halfway through baking to ensure even cooking.
Once cooled, cut out the sponge using a 12 cm diameter ring.
Place the sponge in the center of the shortcrust crisp.
Finely dice the strawberries and spread them evenly over the almond sponge.
Set aside in the freezer.

STRAWBERRY CONFIT

Ingredients:

2.47 oz / 70 g Strawberry purée
0.04 oz / 1 g Pectin NH
0.35 oz / 10 g Sugar
0.04 oz / 1 g Gelatin
0.18 oz / 5 g Water (for blooming the gelatin)
0.11 oz / 3 g Lemon juice

Preparation time: 15 Mins

Steps:

Heat the strawberry purée to 105°F (40°C).
Add the pectin combined with the sugar.
Bring to a boil and add the bloomed gelatin.
Add the lemon juice.

ASSEMBLY

Preparation time: 30 Mins

Refrigerate for: 2 Hrs

Freeze for: 2 to 4 Hrs

Fresh strawberries

Steps:

In a 12cm diameter ring, arrange some strawberry slices so they cover the surface to a height of approx. 1cm, then cover with the still-warm strawberry confit.
Freeze for 1 to 2 hours.
Pipe 12.35oz of IVOIRE 35% whipped ganache in another 16cm diameter ring.
Turn out the confit insert, then place the confit in the center of the whipped ganache.
Make sure the ganache rises up the edges to enclose the insert.
Freeze for 1 to 2 hours to make it easier to turn out.
Remove the 16cm ring holding the whipped ganache and strawberry insert.
Do the same with the 16cm circle of shortcrust crisp.
Carefully place the ganache and strawberries on the shortcrust crisp.
Let the tart rest in the refrigerator for 2 hours before serving.

Can I use frozen strawberries for this tart?

Yes, frozen strawberries can be used for the confit preparation since they cook down well into a smooth filling. However, for decoration and fresh layers, fresh strawberries are recommended for the best texture, flavor, and presentation.

How do I store the strawberry tart after assembling?

Store the tart in the refrigerator in an airtight container or cake box. It is best enjoyed within 24 to 48 hours to maintain the crisp texture of the shortcrust and the freshness of the strawberries.

Why does the whipped ganache need to rest overnight?

Resting the whipped ganache for several hours allows the chocolate, cream, and gelatin to fully stabilize. This creates a smoother texture and helps the ganache whip properly for a light and creamy finish.

Can I make this tart without gelatin?

Yes, but the texture may be softer and less stable. You can substitute gelatin with vegetarian alternatives like agar-agar or simply reduce the liquid slightly for a firmer consistency, though the final texture may differ.

What is the best way to get clean tart slices?

Use a sharp knife dipped in hot water and wipe it clean between each cut. This helps slice through the ganache, confit, and crisp layers neatly without crushing the tart.