Tart with marmelade made with TRADIFRESH red roasted pepper & aromatic ganache

Ingredients for the tart:

  • 90gr butter
  • 50gr icing sugar
  • A pinch of salt
  • 23gr almond powder
  • 36gr eggs
  • 200gr all-purpose flour


  1. In the mixer bowl add all the ingredients above but the eggs and beat just enough to make a dough.
  2. Add the eggs in the mixture.
  3. Knead the dough with your hands.
  4. Cut the dough in two parts and each part open it gently with your hands. Transfer it on baking sheets and place them in the fridge for approximately 30 minutes.
  5. Then with a hoop shape the base of the tart. With a smaller hoop cut additionally in the center of the round tart base a smaller shape in the center. Place the tart on a tray and put in the freezer for 1hour.
  6. Bring out from the freezer and fork the tart. In a preheated oven bake at 165C for 15 minutes.
    Tip: place on top of the tart something heavy to maintain the shape of it while it is baking.
  7. Remove the heavy additional object off the tart and continue baking for another 15 minutes.

Ingredients for the marmalade:

  • 300gr strawberries
  • 350gr sugar
  • 100gr Tradifresh, red roasted pepper
  • 60gr coagulant for marmalade (optional)


  1. Remove the Tradifresh red roasted peppers off the jar and peel carefully the peppers.
  2. Let them dry on kitchen paper and remove the seeds from the flesh of the pepper.
  3. Slice the peppers. In a cooking pan sauté the pepper slices for 4-5 minutes until the moisture of the pepper has decreased.
  4. Cut half of the strawberries in small pieces, keep the rest for later stage of the recipe.
  5. Add the cut strawberries in the cooking pan as well as the half quantity of the sugar. Mix well with red roasted pepper mixture while in the cooking pan.
  6. Dilute the coagulant with the rest of the sugar quantity and transfer it in the cooking pan, mixing well with the rest of the ingredients.
  7. When the mixture has reached the boiling temperature, lower the heat, and let in slow heat/fire for approximately 20-30 minutes.

Ingredients for the lemon ganache:

  • 5gr lemon zest
  • 80gr heavy cream
  • 20gr glucose
  • 220gr heavy cream
  • 140gr white couverture chocolate (chopped)


  1. In a bowl add the 220gr heavy cream with the lemon zest. Leave it rest overnight in the fridge.
  2. In a cooking pan add the 80gr of heavy cream with the glucose and let them come into a boil temperature.
  3. Add the chopped white chocolate couverture in the pan and mix well with a hand blender.
  4. Strain the heavy cream off the lemon zest and incorporate with within the mixture.
  5. As soon as the mixture is homogenized, stuff the tart.

Ingredients for the lemon custard:

  • 200gr eggs
  • 150gr sugar
  • 150gr lemon juice
  • 3gr lemon zest
  • 150gr butter (cubed) in room temperature
  • 3,5gr gelatin sheets


  1. Place the gelatin in cold water to so that it softens. When soften stain from the water and let it rest.
  2. In a bowl add the eggs, the juice, the sugar, the zest and use the bain-marie technique up until the mixture reaches 82C.
  3. When the mixture is at 82C remove from the bain-marie and add the gelatin. mix well until homogenized.
  4. Let the cream cool off until it is at 35C, then add the butter and either mix well with a hand mixer or with a whisk.
  5. Place the custard in the fridge to cool.
  6. Perhaps before using you might have to whisk once more.

Ingredients for the chocolate sand:

  • 70gr butter (melted)
  • 50gr brown sugar
  • 125gr all-purpose flour
  • 50gr cocoa


  1. Melt the butter and add with the rest of the ingredients in a bowl.
  2. Mix with your hands. The mixture result will feel as a sand.
  3. Spread the mixture on a baking sheet.
  4. Bake at 160C for 20 minutes.
  5. While baking, every 5 minutes bring out the oven to blend again the mixture.


  1. When the tart has reached room temperature, stuff the tart base with some of the marmalade quantity.
  2. On top of the tart place the white chocolate ganache and let it rest in the fridge overnight or for a day.
  3. Place the tart on a dish and decorate with the lemon custard and fresh strawberries.

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