Multivitamin strawberry tart

Ingredients

Directions

1. 1

   For the short pastry, mix flour, salt, 1 packet of vanillin sugar, 50 g sugar, almonds and baking powder in a bowl. Add butter in flakes and egg and knead with the dough hook of the hand mixer. Knead again with your hands to a smooth dough. Roll out to a circle (26 cm Ø) on a floured work surface. Grease the bottom of a springform pan (26 cm Ø) and put the shortcrust pastry in it. Prick several times with a fork. Put the base in a cool place for about 30 minutes. Then bake in a preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes.

2. 2

   Remove from the oven, place on a rack and let cool. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan, set aside and allow to cool. Remove the cake base from the springform pan, place it on a cake plate and close a cake ring tightly around it. Soak the gelatine in cold water. Mix buttermilk, quark, remaining vanilla sugar and 75 g sugar with the whisks of the hand mixer. Squeeze the gelatine and melt it in a small pot at low heat. Carefully stir 4 tablespoons of the buttermilk quark mixture into the melted gelatine. Then pour into the remaining buttermilk quark cream, stirring constantly. Refrigerate until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold the cream into the gelling cream. Pour onto the cake base, smooth it down and put in a cool place for about 3 hours. Wash, clean and halve the strawberries and drain well. Take the cake out of the fridge.

3. 3

   Carefully stir 4 tablespoons of the buttermilk quark mixture into the melted gelatine. Then pour into the remaining buttermilk quark cream, stirring constantly. Refrigerate until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold the cream into the gelling cream. Pour onto the cake base, smooth it down and put in a cool place for about 3 hours. Wash, clean and halve the strawberries and drain well. Take the cake out of the fridge. Spread the strawberries on top. Mix the cake glaze powder and the remaining sugar in a saucepan and stir in the juice bit by bit. Bring to the boil while stirring constantly (with a wooden spoon). Remove the icing from the stove and spread it evenly over the strawberries from the middle. Refrigerate again for about 1 hour. Sprinkle with flaked almonds, dust with icing sugar and serve decorated with lemon balm as desired. Makes about 12 pieces

4. 4

   Spread the strawberries on top. Mix the cake glaze powder and the remaining sugar in a saucepan and stir in the juice bit by bit. Bring to the boil while stirring constantly (with a wooden spoon). Remove the icing from the stove and spread it evenly over the strawberries from the middle. Refrigerate again for about 1 hour. Sprinkle with flaked almonds, dust with icing sugar and serve decorated with lemon balm as desired. Makes about 12 pieces

5. 5

   Waiting time approx. 5 hours