Delicious, fresh and so easy to bake: try this summery strawberry tart
Created: 2022-06-09 13:44
By: Maria Dirschauer
Shortcrust pastry meets creamy filling and fresh strawberries: don't miss this tart recipe!
© agefotostock/Imago
This strawberry tart is deliciously fruity and has a creamy pudding and mascarpone filling.
This is what summer tastes like!
Here's the simple recipe.
Cakes, tarts, tartelettes, tarts... These types of pastry are all delicious, but what exactly is a tart and what distinguishes it from the other names?
If the theory doesn't interest you at all, skip straight to the
recipe
below.
For everyone else who is curious, here is the explanation: A tart is a cake from French cuisine that can be baked sweet or savory.
The shape is often a special tart pan with a ribbed edge.
Typically, tarts are prepared with either puff pastry or shortcrust pastry, as these do not require salt or sugar and thus taste neutral.
The topping is found on the pastry base, with sweet tarts usually made of custard cream and fruit, with savory variants with vegetables.
But enough theory, now the delicious
strawberry tart
baked!
Cake recipe for summer strawberry tart: the ingredients
Servings: | for 1 tart (tin 28 cm) |
Baking time: | 25 minutes |
Difficulty level: | easy |
For the shortcrust pastry:
250 g flour
70 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
1 egg
150g softened butter + a little more for the mould
For covering:
1 packet of vanilla custard powder
300ml milk
50 grams of white chocolate
500 grams of strawberries
1 tsp gelatine powder (alternatively 2 sheets of gelatine)
100 grams of mascarpone
100 grams of cream
This is how you easily bake the summery strawberry tart
For the shortcrust pastry
, put all the above ingredients (flour, sugar, vanilla sugar, salt, egg and softened butter) in a bowl and knead them into a smooth dough.
Preparation:
Grease the tart pan with butter.
Now roll out the dough on a floured work surface and then lift it into the mold.
Press the dough down, pulling up an edge.
Put everything in the fridge for about an hour.
For the pudding
Prepare the pudding according to the instructions, but only with 300 ml milk (instead of 500 ml as stated on the pack).
Roughly chop the white chocolate and stir into the still hot vanilla pudding so that it melts.
Place cling film directly on top of the pudding to avoid a skin forming.
Let the pudding cool down.
Bake the base :
Heat the oven to 180 °C top/bottom heat or 160 °C circulating air.
preheat.
Prick the shortcrust pastry a few times with a fork and bake in the oven for about 20-25 minutes.
Then take out the mold and let it cool down.
For the topping:
Wash and hull the strawberries.
Cut them in halves or quarters according to size.
Dissolve the gelatine powder in a little water and let it swell.
Then mix the cooled pudding with mascarpone and gelatine into a smooth cream.
Whip the cream until stiff – you can use this trick without a mixer – and fold it into the custard cream.
Finishing :
When the tart base has cooled, spread the cream on top and top with the strawberries.
Chill the strawberry tart in the refrigerator for two hours.
To serve, simply take the
strawberry tart
out of the fridge and out of the baking pan and then cut into pieces.
You'll see, your guests will snatch them out of your hands.
Enjoy your meal!
(mad)
