Small strawberry tart

Name: Small strawberry tart
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 Carrot (approx. 80 g); 2 TABLESPOONS Lemon juice; 2 Eggs (Gr. M); 50 g + 80 g sugar; 1 easy go. Tbsp. cornstarch; 1 knife tip Baking Powder; 60 g crushed almonds; 4 sheets white gelatine; 250 g Strawberries; 250 g Low-fat curd; 125 g Whipped cream; 4 tablespoons (approx. 50 g) red jelly; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 Carrot (approx. 80 g)
2 TABLESPOONS Lemon juice
2 Eggs (Gr. M)
50 g + 80 g sugar
1 easy go. Tbsp. cornstarch
1 knife tip Baking Powder
60 g crushed almonds
4 sheets white gelatine
250 g Strawberries
250 g Low-fat curd
125 g Whipped cream
4 tablespoons (approx. 50 g) red jelly
baking paper

Directions

1
Peel, wash and finely grate the carrot. Mix with lemon juice. Separate eggs. Beat the egg whites until stiff, then add 50 g sugar. Fold in the egg yolks one by one. Mix starch, baking powder and almonds. Fold in with the carrot flakes
2
Pour the mixture into a springform pan (20 cm Ø) lined with baking paper. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 18-20 minutes. Allow to cool down
3
Soak the gelatine. Wash, clean and slice the strawberries. Mix curd and 80 g sugar. Squeeze the gelatine, dissolve and stir in. Cool until the mixture begins to gel
4
Whip the cream until stiff. Fold into the quark. Spread the quark on the bottom. Place the strawberries on top and press down gently. Chill for about 3-4 hours. Warm up the jelly. Spread on the strawberries.