Strawberry Semifreddo Tart
“Semifreddo” means “half-frozen,” which refers to this dessert’s smooth, rich texture. It’s a little like ice cream, but fluffier and lighter, and it doesn’t melt as quickly. Here, semifreddo flavored with strawberry compote is frozen inside a chocolate cookie and almond crust made with Santé Chocolate Almonds. The effect is something like a chocolate-dipped strawberry, but with the texture of whipped cream.
Prep Time: 35 minutes (plus at least 2 hours freezing time)
Cook Time: 25 minutes
For the Crust:
- 1 cup SantéⓇ Chocolate Almonds
- 1 cup chocolate wafer cookie crumbs
- ⅓ cup sugar
- 6 tablespoons unsalted butter, melted
- ½ pound strawberries, hulled and sliced
- ¾ cup sugar, divided
- ½ cup heavy cream 1 teaspoon vanilla
- ½ teaspoon rose water 2 large eggs
- ¼ teaspoon fine sea salt
- 4 strawberries, halved lengthwise
- ½ cup SantéⓇ Chocolate Almonds, coarsely chopped
- Preheat oven to 350℉. Lightly spray a 9” tart pan with a removable bottom with cooking spray.
- In a food processor pulse almonds until very finely ground. Add cookie crumbs, sugar, and butter and pulse to combine. Press mixture evenly and firmly into tart pan.
- Bake crust until set, about 15 minutes. If crust puffs up during baking, use the back of a measuring cup to tamp it back down. Let cool completely on a rack.
- In a medium saucepan combine strawberries and ½ cup sugar. Cook, stirring, over medium heat until berries are very juicy and the mixture is thickened, about 10 minutes. Transfer to a bowl and let cool completely, then refrigerate until cold.
- In a large bowl or a stand mixer fitted with the whisk, beat cream, vanilla, and rose water until stiffly whipped but not grainy. Transfer to another bowl and set aside.
- Wash large bowl or stand mixer bowl and add eggs, remaining ¼ cup sugar, and salt. Whisk to combine. Prepare a water bath by adding 1” water to a large saucepan. Place over medium heat until water is steaming but not boiling. Place bowl or stand mixer bowl over saucepan and stir constantly with a silicone spatula until mixture reaches 165℉. Do not allow water to boil.
- Take egg mixture off water bath and either with a hand mixer or stand mixer fitted with the whisk, beat eggs on medium-high speed until very light and fluffy and the bowl is cool to the touch.
- Fold half the whipped cream into the egg mixture, then fold in remaining whipped cream. Fold in strawberry mixture.
- Pour semifreddo into prepared crust, smooth the top, and freeze until set, 2-4 hours.
- Before serving, let tart sit at room temperature for 10 minutes, then decorate with strawberries and almonds and serve immediately.