Tamuna Nadiradze is a pastry chef who, while living in Canada, decided to change her profession to a psychiatrist, turn her dreams into reality and study confectionery. At the age of 34, she started her career as a pastry chef from scratch. She graduating from the Faculty of Baking and Pastry Arts with a degree in Pastry at a leading Culinary College in Vancouver. After successfully completing the College, she continued to work in various pastry shops, where she further improved and developed her knowledge. She continues to study constantly and learns new techniques from the world’s top chefs. She gets inspiration from the environment, nature and small details. Her direction is mirror-glazed mousse desserts. Enamel art is inexhaustible for her, and each dessert is unique, which is almost never repeated. In 2022, she returned to Georgia to share her knowledge and experience with all those who loves this activity. She has created an online learning platform and will soon publish courses through which those who wish will have the opportunity to learn how to make mirror-glazed mousse desserts without leaving home. “I am still amazed by the fact that by combining various simple ingredients, you can get a dessert with magical flavors and visuals.”

step 1

Roll out the dough between 2 pieces of baking paper to a thickness of about 3 mm and freeze in a fridge for 1 hour. Place the flattened dough in the tart pan. Cut off the excess parts and mash the dough with a fork. To prevent the tart dough from puffing up during baking, place a hand-folded baking paper on top of the tart dough, add rice or beans for weight so that the entire surface is well covered and bake for 12 minutes (on top and bottom). Remove the rice/bean paper and return the pan to the oven for 5 minutes this time. Cool in the mold and then remove.

step 2

Strawberry jam: 120 g of blended strawberries, 100 g of sugar, 10 g of lemon juice or 1 g of citric acid. Boil the strawberries and sugar to a low temperature of 103 degrees. Remove from heat and add lemon juice (or citric acid). Freeze in the fridge to thicken well.

step 3

Chocolate and cream cheese filling: 150 g sugar, 225 g cream cheese 70%, ½ tsp vanilla extract, 200 g dark or milk chocolate +/- 10 g to spread on the base of the tart, 230 g cream 33%. First, whip the cold cream in half until it has a body, but it should not be a stiff cream, and then store it in the refrigerator.

step 4

In the same bowl, beat the cream cheese with a mixer until soft. Add sugar, vanilla and melted chocolate. Mix until a uniform mass is obtained. Add the whipped cream in 2 steps, mix carefully by hand to get a homogeneous airy mass.

step 5

Assembly: brush the cooled tart with melted chocolate and leave it in the freezer for 2-3 minutes. (This stage will protect the biscuit from getting wet and keep it loose before serving)

step 6

Apply a thin layer of cold strawberry jam. Using a pastry bag, add the cream cheese and chocolate filling.

step 7

Finally, garnish with strawberries as desired.

How To Serve

Bon Appetite!