Heavenly strawberry tart

Name: Heavenly strawberry tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Flour; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 50 g chopped almonds; 1 Egg yolk (size M); 75 g Butter; 800 g small strawberries; 500 g Edible quark (40 % fat); 400 g Schmand; 400 g Whipped cream; 2 packages Sauce powder "Vanilla Flavour" (only works with Dr. Oetker dessert sauce without cooking with vanilla flavour for 250 ml milk; content 40 g); 75 g Amaretti; 50 g Dark chocolate coating; baking paper; 1 Freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Crispy crumbly crust, delicious vanilla cream and lots of fresh fruit - the heavenly strawberry cake really lives up to its name.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Flour
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
50 g chopped almonds
1 Egg yolk (size M)
75 g Butter
800 g small strawberries
500 g Edible quark (40 % fat)
400 g Schmand
400 g Whipped cream
2 packages Sauce powder "Vanilla Flavour" (only works with Dr. Oetker dessert sauce without cooking with vanilla flavour for 250 ml milk; content 40 g)
75 g Amaretti
50 g Dark chocolate coating
baking paper
1 Freezer bag

Directions

1
Put flour, 75 g sugar, vanillin sugar, salt, almonds, egg yolk and butter in a bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles with your hands. Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the crumbles on top and press them evenly with your hands to form a base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes on the bottom shelf. Remove from the oven and let cool on a cake rack.
2
Wash and clean the strawberries and drain them well. Remove the base from the tin and remove the baking paper. Put the base back into the baking tin and surround it with the rim of the springform pan.
3
Mix quark, sour cream, cream and 75 g sugar with the whisks of the hand mixer. Add sauce powder, stir in briefly and whip at highest setting for approx. 1 minute. Pour the cream onto the base of the springform pan and smooth it down. Place the strawberries with the tip facing upwards. Chill for about 2 hours.
4
Finely crumble the Amaretti. Coarsely chop the chocolate coating. Remove the cake from the edge of the springform pan with a knife. Press the amaretti crumbs to the edge. Melt the couverture over a warm water bath, fill into a freezer bag, cut off a small corner. Decorate the cake in strips with the chocolate coating. Let it dry. Arrange on a plate. Carefully cut into pieces