LOOK HERE!! Summer is (almost) here, and I've made the most delicious strawberry tart. I think it turned out super gorgeous!!
Recipe for strawberry tart
LOOK AT THIS!!
Summer is here (almost), and I have made the most delicious strawberry tart.
I think it turned out beautifully!!
Maybe even better than the baker’s – what do you think?
Of course, I’m sharing the recipe with you!!
The recipe is made in a tart pan of approximately 24 cm.
Servings: tart
Strawberry Tart
LOOK HERE!! Summer is (almost) here, and I've made the most delicious strawberry tart. I think it turned out super gorgeous!!
Ingredients
Shortcrust Pastry:
- 125 gram Butter
- 175 gram Flour
- 50 gram Powdered Sugar
- 1 pinch Salt
- 1 pcs. Egg small
Mazarin Mass
- 100 gram Marzipan
- 100 gram Sugar
- 100 gram Butter soft
- 2 pcs. Egg
- 50 gram Flour
- 1 pinch Salt
- 50 gram Dark chocolate decor
Custard:
- 0.5 pcs. Vanilla Pod
- 4 pcs. Egg Yolk
- 20 gram Cornstarch
- 250 gram Whole Milk
- 80 gram Sugar
- 250 gram Cream
Garnish
- 500 gram Strawberry 4-600 grams
- Pistachio Nuts
- Currant Jelly can be omitted
Instructions
Shortcrust Pastry
- Mix flour, powdered sugar, and salt, and crumble the butter into the flour mixture.
- Quickly gather the dough with the egg - the dough must not be kneaded for long.
- Place the dough in the fridge for at least 45 minutes before rolling it out and placing it in a tart mold, approximately 22-24 cm.
Mazarin Filling:
- Grate the marzipan and mix it with sugar and butter.
- Incorporate the eggs one at a time, and finally fold in the flour and salt into the mixture.
- Spread the mixture over the shortcrust pastry in the tart mold and bake at about 195 degrees Celsius (383 degrees Fahrenheit) on the bottom rack for about 20-23 minutes until lightly golden.
- Take out and cool, then spread a thin layer of melted chocolate over.
Vanilla Cream:
- Heat the milk in a saucepan. Scrape the seeds out of the vanilla pod and mix it with sugar, cornstarch, and egg yolk.
- Whisk until light and airy.
- Pour the hot milk over the egg mixture while whisking well.
- Put the mixture back in the saucepan and bring to a boil while stirring for a couple of minutes.
- Make sure the cream doesn't burn.
- Place the cream in the fridge and let it cool completely.
- Whip the cream and whip the heavy cream until slightly stiff.
- Fold the whipped cream into the cooled cream and spread over the cooled cake.
Decoration:
- Decorate the cake with strawberries and optionally brush with melted red currant jelly.
- Sprinkle chopped pistachios over.
- Enjoy.