Servings: people
Gluten-Free Strawberry Tart
Enjoy a gluten-free strawberry tart with a light and airy almond cake base, creamy mascarpone, and fresh strawberries - perfect for summer parties and gatherings.
Equipment
- 1 Springform Ø24 cm
Ingredients
Mazarin base
- 200 gram Marzipan grated
- 75 gram Sugar
- 200 gram Butter soft
- 4 pcs. Egg
- 50 gram Oat Flour or almond flour
- 110 gram Dark chocolate
Mascarpone cream
- 250 gram Mascarpone
- 250 gram Whipping Cream
- 1 pcs. Vanilla Pod only the seeds
- 25 gram Sugar
- 1 package Strawberry fresh
Instructions
Almond Cake Base:
- Grate the marzipan coarsely and mix it well with the sugar.
- Add soft butter and whisk everything together until it is light and airy.
- Break the eggs and whisk them in one at a time.
- Stir in the gluten-free flour mixture.
- Grease a springform pan (24 cm in diameter) and line the bottom with parchment paper.
- Pour the batter into the pan and bake it in the oven at 175°C (fan) for 25-30 minutes.
- Take the cake out of the pan and spread the dark chocolate over the warm cake, so it melts.
- Let the cake cool completely on a wire rack. If the chocolate hasn't set, you can place the cake in the refrigerator for 15 minutes.
Mascarpone Cream:
- Whip mascarpone, cream, vanilla seeds, and sugar together until it becomes a light and airy cream.
- Spread the cream over the cooled almond cake base.
- Slice the strawberries and place them on top of the cream.
- Serve the tart cold and enjoy this gluten-free version of a classic strawberry tart. Enjoy your meal!