Caribbean strawberry tart

Name: Caribbean strawberry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 220 g Flour; 80 g Butter; 220 g Sugar; 7-10 Tbsp Salt; 6 Eggs (size M); 4 packages Vanillin sugar; 100 g Cornstarch; 1 TEASPOON Baking Powder; 1 TEASPOON grated lemon peel; 800 g vegetable cream to whip; 600 g Strawberries; 24 Coconut chocolates; 2 TABLESPOONS Strawberry Jam; 3 TABLESPOONS Coconut liqueur; 1/2 package Cream stabiliser; 50 g Coconut flake; 7-10 Tbsp Cling film; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

220 g Flour
80 g Butter
220 g Sugar
7-10 Tbsp Salt
6 Eggs (size M)
4 packages Vanillin sugar
100 g Cornstarch
1 TEASPOON Baking Powder
1 TEASPOON grated lemon peel
800 g vegetable cream to whip
600 g Strawberries
24 Coconut chocolates
2 TABLESPOONS Strawberry Jam
3 TABLESPOONS Coconut liqueur
1/2 package Cream stabiliser
50 g Coconut flake
7-10 Tbsp Cling film
baking paper

Directions

1
Knead 120 g flour, butter, 40 g sugar, 1 pinch of salt and 1 tablespoon of water to make the dough, wrap in foil and chill for about 30 minutes. Roll out dough round (approx. 28 cm Ø). Line the bottom of a springform pan (28 cm Ø) with baking paper. Put the dough into the form and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-18 minutes, then let it cool down
2
Beat the eggs, 180 g sugar, 1 packet of vanillin sugar and 1 pinch of salt until white-creamy. Mix 100 g flour, starch, baking powder and lemon zest, fold in. Line the bottom of a springform pan (28 cm Ø) with baking paper, spread the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes, let cool down. Cut the sponge twice horizontally so that two cakes are slightly thicker than one
3
Whip 200 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Puree 100 g strawberries and fold in. Dice 150 g berries and 10 chocolates and fold in. For the white cream, whip 300 g cream until stiff, adding 1 sachet of vanilla sugar. Dice 250 g berries and 10 pralines, fold in. Put the shortcrust pastry back into the mould. Warm up the jam with 1 tbsp. liqueur and spread on the base. Cover with thin sponge cake. Spread with pink cream. Put the first thick base on top. Spread the white cream on top and cover with the second thick sponge cake base. Put the cake in a cool place for about 6 hours, preferably overnight
4
Whip the rest of the cream until stiff, adding 1 packet of vanilla sugar, cream firming agent and 2 tablespoons of liqueur. Remove the cake from the tin and spread with approx. 3/4 of the cream. Sprinkle with coconut flakes. Pour the rest of the cream into a piping bag with a star-shaped spout and spray it onto the cake as tuffs. Cut the rest of the berries into a rose shape and place them on the cake with the rest of the pralines
5
waiting time approx. 6 hours