CROSTATA DACQUOISE ALLE FRAGOLE🍓RITA CHEF | Deliziosa ed elegante.

#RitaChef #Tart INSTAGRAM   / incucinaconritachef   INGREDIENTS IN INFOBOX. 🔎Today, we're making this delicious STRAWBERRY TART using, not the classic shortcrust pastry, but ALMOND DACQUOISE, a staple of French pastry. With whipped cream and berry jam, we'll prepare the cold cream to fill our wonderful dessert. Finally, we decorate with fresh strawberries. Try it and you'll be amazed by its DELICIOUSNESS. 🇬🇧 INGREDIENTS FOR A 24 CM MOLD: For the ALMOND DACQUOISE: 140 g egg whites at room temperature 80 g granulated sugar 1 sachet vanilla extract 120 g almond flour 90 g powdered sugar 30 g all-purpose flour For the ALMOND DACQUOISE video recipe, click on the following link:    • DACQUOISE ALLE MANDORLE⭐RITA CHEF | Ricett...   PREHEAT THE OVEN IN CONVECTION MODE TO 170°C (340°F), THEN LOWER THE TEMPERATURE TO 145°C (293°F) AND BAKE FOR APPROXIMATELY 25-30 MINUTES. 250 g non-dairy whipping cream 100 g berry jam 300 g fresh strawberries Powdered sugar to taste. 🇬🇧 INGREDIENTS FOR A MOLD OF 24 CM: For the DACQUOISE TO THE ALMONDS: 140 g of egg whites at room temperature 80 g of caster sugar 1 sachet of vanillin 120 g of almond flour 90 g of icing sugar 30 g of all purpose flour For the video of the ALMOND DACQUOISE RECIPE, click on the following link:    • DACQUOISE ALLE MANDORLE⭐RITA CHEF | Ricett...   PREHEAT THE OVEN TO VENTILATE TO 170°, THEN LOWER TO 145° AND BAKE FOR ABOUT 25/30 MINUTES. 250 g of vegetable whipping cream 100 g of Berry jam 300 g of fresh strawberries Icing sugar to taste. 🇫🇷 INGREDIENTS FOR A 24 CM MOULE: Pour la DACQUOISE AUX AMANDES: 140 g of blancs d'œufs at room temperature 80 g of semoule juice 1 sachet of vanilla 120 g of amande flours 90 g of ice cream 30 g of T45 flours For the video recipe of the DACQUISE AUX AMANDES, click on the next link:    • DACQUOISE ALLE MANDORLE⭐RITA CHEF | Ricett...   PRÉCHAUFFER THE FOUR IN VENTILATEUR MODE À 170°, PUIS BAISSER À 145° ET SEW AU FOUR PENDANT ENVIRON 25/30 MINUTES. 250 g of foutter vegetable crème 100 g of woodsy fruit confitures 300 g of fresh fraises Sucre glace au goût. 🇪🇸 INGREDIENTS FOR A 24 CM MOLD: For the DACQUOISE AT LAS ALMENDRAS: 140 g of huevo claras at room temperature 80 g of blue 1 cup of vanillin 120 g of almendras harina 90 g of blue glass 30 g of harina For the video recipe of LA DACQUOISE A LAS ALMENDRAS, click on the following link:    • DACQUOISE ALLE MANDORLE⭐RITA CHEF | Ricett...   PRECALENT THE HORN FOR FAN AT 170°, LUEGO BAJAR AT 145° AND HORN DURING 25/30 MINUTES. 250 g of vegetable cream in a batch 100 g of arbolada fruit jelly 300 g of fresh fresas Azúcar glas to taste. #StrawberryDacquoiseTartRecipeWithCreamAndJam #CrostataDacquoiseAlleFragoleWithCreamAndjam #RitaChef #TarteDacquoiseAuxFraisesAvecCrèmeEconfiture #Pasticceria #Pastry #Pâtisserie #Dessert #Sweet #Videorecipe #Tutorial #GâteauAuxFraises #StrawberryDacquoiseCake #Tutorial #Strawberries LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015