Gluten-Free Strawberry and Almond Dacquoise Tart
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
- Fresh strawberries, hulled and sliced
- Sliced almonds, lightly toasted
- Powdered sugar, optional
- ¼ cup/50 grams heavy whipping cream
Dacquoise:
- 4 large/120 grams egg whites
- ¼ cup/50 grams granulated sugar
- 1 cup/100 grams almond flour
- 1 cup/120 grams powdered sugar
- Pinch of salt
Pastry cream:
- 1 cup/250 grams whole milk
- 3 large/60 grams egg yolks
- 1 vanilla bean or 1 teaspoon vanilla bean paste
- ⅓ cup/60 grams granulated sugar
- ¼ cup/25 grams cornstarch
INSTRUCTIONS
- In a medium saucepan, combine the milk, vanilla, and 1 tablespoon of the sugar. Heat over medium until just simmering.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Let it bubble for 20 seconds, then remove from heat. Transfer the cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled, about 1 to 1½ hours.
- Preheat the oven to 320°F (160°C), and grease a 8-inch (20 cm) ring mold or round cake pan with butter.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed for 1 minute. Gradually add the sugar and continue beating until stiff, glossy peaks form. Gently fold in the almond flour and powdered sugar with a spatula until the batter is smooth and airy. Pipe or spread the batter into the prepared pan, forming higher edges and a slightly concave center to hold the cream.
- Bake for 25–30 minutes, or until lightly golden and set. Let cool completely.
- Whisk the chilled pastry cream until smooth.
- In a stand mixer, whip the heavy cream to soft peaks. Gently fold the whipped cream into the pastry cream in three additions until fully incorporated and silky. Spoon or pipe the diplomat cream onto the cooled dacquoise, spreading evenly.
- Arrange the sliced strawberries on top and scatter with toasted almonds. Dust with powdered sugar just before serving, if desired. Serve immediately or chill until ready to enjoy.
RECIPE NOTES
- You can easily swap the diplomat cream for mascarpone cream or simple whipped cream if you prefer.
- The tart is best eaten the day it’s made, but leftovers keep well in the fridge for up to 24 hours.
MY NOTES
FAQ
Can I make the almond dacquoise base ahead of time?
Yes! After baking, allow it to cool completely to room temperature. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container to preserve its crisp texture. The almond dacquoise will keep well at room temperature for up to 2 days. If you need to prepare it further in advance, you can freeze it. Wrap it securely in plastic wrap, followed by foil, and freeze for up to a month. When ready to use, thaw at room temperature, unwrapped, to prevent condensation from softening the almond dacquoise.
What can I use instead of almond flour?
You can substitute it with other finely ground nut flours, like hazelnut or pistachio, which give the almond dacquoise a unique twist. For a nut-free option, ground sunflower or pumpkin seeds work well, though they’ll slightly change the flavor. Pulse the seeds in a food processor with powdered sugar to prevent them from turning into a paste. While substitutions can affect the final taste and texture, the structure of the almond dacquoise should remain light and airy.
How do I know when the tart is fully baked?
The tart is done baking when it’s lightly golden, crisp to the touch, and no longer sticky. The edges might pull away slightly from the pan, which is a good sign it’s ready. Typically, this takes 25–30 minutes at 320°F (160°C), but ovens vary, so check around the 25-minute mark. If you gently tap the top, it should feel firm and dry. The center will continue to set as it cools, so don’t worry if it feels a bit soft when warm. Let the almond dacquoise cool completely in the pan before handling, as it’s delicate and can crack if moved too soon.
Can I freeze the tart?
You can freeze the base, but freezing the fully assembled tart isn’t recommended. To freeze the base, let it cool completely, wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. The almond dacquoise will keep well for up to a month. When ready to assemble the tart, thaw the base at room temperature, unwrapped, so condensation doesn’t soften the crisp exterior. Freezing the assembled tart isn’t ideal because the cream and fruit release moisture when thawed, which can make the almond dacquoise soggy and compromise the dessert’s texture.
Can I use other fruits instead of strawberries?
Berries like raspberries, blueberries, or blackberries add vibrant color and balance the sweet cream. Slices of peaches, nectarines, or mango bring a juicy, tropical element. For a more tart contrast, try kiwi or passion fruit. Just be mindful of very juicy fruits, like ripe pineapple or watermelon, as they can release excess liquid and soften the almond dacquoise. It’s best to add the fruit just before serving to keep the tart fresh. This makes the almond dacquoise a versatile base for showcasing seasonal fruits all year round.
Can I make this almond dacquoise tart without a stand mixer?
you can make almond dacquoise without a stand mixer, though it takes a bit more effort. You can whip the egg whites with a hand mixer or even a whisk, though whisking by hand will require more time and arm strength — about 8–10 minutes to reach stiff peaks. Similarly, you can whip the heavy cream for the diplomat cream with a hand whisk or handheld electric mixer. While a stand mixer makes the process easier, almond dacquoise is still achievable without one, as long as you’re patient and persistent. The result is worth the extra effort!
How do I get perfectly whipped egg whites?
For perfectly whipped egg whites for your almond dacquoise, start with room-temperature eggs, as they whip up more easily. Use a clean, dry bowl (glass or metal works best) with no traces of grease or moisture. Even a small amount of fat can prevent the whites from reaching stiff peaks. Add a pinch of salt or a bit of lemon juice to stabilize the foam. Start beating the whites on low speed, gradually increasing to medium-high. Slowly add the sugar, a little at a time, to allow it to dissolve. Beat until glossy, stiff peaks form that hold their shape.
