Congratulations to Patrick Strickler

Congratulations to Patrick Strickler, Sous Chef at Loveday Kensington for his winning dessert menu in Loveday’s Great Platinum Jubilee Menu, judged by Oliver Peyton OBE and Laurence Geller CBE.
Summoning thoughts of Wimbledon, Chelsea Flower Show and the Royal Ascot, this delicious berry delight is a winning favourite at any British summertime event!

Patrick shares his recipe:

Sweet Pastry

Ingredients:
120g butter room temperature
80gr icing sugar
25g ground almonds
Pinch of salt
1 lemon zest
1 whisked egg
200g flour

Almond Cream

Ingredients:
40g butter room temperature
40g sugar
40g ground almonds
40g eggs

Strawberry and Lime Jam

Ingredients:
180g strawberries cut in slices
5gr pectine
10g sugar
1 lime zest

Whisked Vanilla Ganache

Ingredients:
½ gelatin leaf
50g white chocolate
110g cream + 110gr cream
1 vanilla bean
 
150-200g of strawberries for decoration
Lime zest for decoration

Recipe:

Sweet Pastry

In a stand mixer with paddle attachment mix the butter and icing sugar together. Add the ground almonds salt and the egg. Add the flour and slowly mix without overmixing. Refrigerate for one hour. Roll out dough to a 2-3 mm thickness and gently cover your pastry metal rectangle (or ring). Start cutting the base and then sides of ring. Freeze for 30mins. Cook at 160 Celsius for 25mins.

Almond Cream

Mix the butter with the sugar and the ground almonds. Add eggs. Add to tart base and cook at 170 Celsuis for 15mins.

Strawberry and Lime Jam

Heat up the strawberries in a pan, when mix starts to boil add the sugar and pectin and mix for 30secs. Add lime zest. Let cool down and add to the base of tart on top of cold almond cream.

Whisked Vanilla Ganache

Hydrate the gelatin leaf for 10mins. Heat up the first 110g cream with the vanilla bean (cut in half and grate the seeds, add to cream). Once it boils remove from heat and let it sit for 10mins. Reheat the crème, add the gelatin and mix. Pour the hot mix onto the white chocolate and mix until you achieve a ganache texture. Add the remaining 110gr of cold cream and mix. Cling film and refrigerate for 12 hours. Whisk until creamy and nozzle onto the circumference of the tart leaving a centre aisle for strawberries. Place the strawberries in centre of tart and decorate with some grated lime zest.