The charm of a “memory dessert” and the technique of a great pastry chef: Ernst Knam's Strawberry Tart is the ideal mix of memory and contemporaneity. The master explains how to make it step by step.
Valentine's Day: the sweets of Ernst Knam
Multi-layered sculptures, pralines of every shape and filling, single-portions with sumptuous fillings: Ernst Knam has managed to amaze us so many times that on Valentine's Day-even this year-he could not have done otherwise. For February 14, in fact, the “king of chocolate” punctually sets up the windows of his atelier with a parade of contemporary desserts, sharp in line and enveloping in flavor (check it out here).
2025, in particular, brought with it the scenic Chocolate Bars (in addition to the I Love You version with embedded love message, mention the Dubai between red and white rose, almond, salted caramel and kadaifi) and the chocolate boxes (see the one with Raspberry Red Hearts and the boxes of truffles). A staple, however, remains the cakes for giving and sharing, ideal for fans of decorated desserts.
If, therefore, you plan to dedicate to your soul mate (or dedicate to yourself) a Sacher or a Creamtarte, order it in good time from the laboratory. The alternative? Put your hands directly to the dough and try making a heart-shaped tart, Knam's signature sentimental version of the homemade dessert. The master pastry chef has given us the original recipe with all the tips you need not to make a mistake. Try it and you will thank us!
Ernst Knam's recipe for Shortbread Heart with Strawberries for Valentine's Day
For the shortbread
- 150 g butter
- 150 g sugar
- 1 whole egg
- 300 g 00 flour
- 1 vanilla bean (the pulp)
- 5 g yeast
- 5 g salt
Knead the butter, sugar, salt and vanilla pulp. Add an egg and continue kneading. Finally, add the flour and baking powder. Make a loaf, wrap it in plastic wrap and let it rest in the refrigerator for about two hours.
For the custard
- 250 ml milk
- 75 g of egg yolks
- 75 g granulated sugar
- 15 g cornstarch
- 5 g rice starch
- 1 grated lemon peel
Place the milk in a saucepan and bring to a boil. Meanwhile, in a bowl, mix the sugar with the starches. Add the egg yolks and whisk to make a nice frothy mixture without lumps.
Add the hot milk in a trickle, continuing to stir and work with a whisk to prevent lumps from forming. Combine this mixture with the milk and cook for about three minutes. Pour the cream into a bowl, cover with plastic wrap and let it cool.
For the decoration
- Strawberries and wild strawberries to taste q.b.
- Neutral gelatin for polishing q.b.
- White chocolate to taste
Roll the shortcrust pastry to three millimeters and line a heart-shaped mold for 6 people. Bake at 180°C (350°F) for about 23 minutes. Let cool and brush with white chocolate. Fill the heart with custard and decorate as desired with strawberries and wild strawberries. At the end polish the fruit with gelatin for an accurate result. Slice and serve in red decorated plates.
Storage
Refrigerator + 4°C for up to two days.
