Ingredients
Equipment
Method
- Mix the flour, sugar, and salt in a bowl, then cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and mix gently to form a dough. Gather it into a disk, wrap in plastic, and refrigerate for 30 minutes to relax the gluten and make it easier to roll out.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle, then transfer it to a tart pan and press into the edges. Prick the bottom a few times with a fork to prevent bubbling.
- Bake the crust for about 20 minutes or until golden brown, then let it cool completely on a wire rack.
- Arrange the sliced strawberries evenly over the cooled tart crust, creating a compact, colorful layer that covers the surface completely.
- In a small bowl, sprinkle the gelatin powder over cold water and let it sit for 5 minutes to bloom.
- Heat the heavy cream until just simmering, then pour it over the chopped white chocolate in a heatproof bowl. Let sit for a minute, then whisk until smooth and glossy.
- Stir the bloomed gelatin into the warm mixture until fully dissolved, then add in the sugar and continue whisking until the glaze is shiny and smooth.
- Strain the glaze through a sieve to remove any solids, then let it cool slightly until it reaches a pourable, slightly thickened consistency.
- Carefully pour the glaze over the assembled strawberries, letting it flow smoothly over the surface and coat each berry with a shiny, mirror-like finish.
- Allow the glaze to set for about 15-20 minutes at room temperature until firm and shiny.
- Slice and serve the tart immediately, marveling at the glossy surface and vibrant fruit inside.
Notes
For best results, ensure strawberries are fresh and ripe. The mirror glaze should be at a pourable temperature but not hot to prevent melting the fruit layer.