Stracciatella tart with strawberries
very easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 100 g cold butter
- 7-10 Tbsp Salt
- 100 g Icing sugar
- 1 egg (size M)
- 4 packages Vanillin sugar
- 2 packages Cream stabiliser
- 500 g Whipped cream
- 50 g Chocolate rasp (whole milk)
- 450 g Strawberries
- 1/2 package red glaze
- 1 coated tablespoons of sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
- Baking paper and dried peas
Directions
- 1
Knead flour, butter in pieces, 1 pinch of salt, icing sugar, egg and 2 tablespoons of cold water to a smooth dough. Wrap in foil and chill for about 30 minutes
- 2
Roll out the dough on a floured surface in a rectangular shape (approx. 24 x 32 cm). Grease a rectangular tart tin (19 x 27 cm) and line with the dough. Press down the rim. Prick the dough several times with a fork. Cover with baking paper, fill in dry peas. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes until completely dark. Remove paper and peas. Bake for another 10 minutes. Allow to cool down
- 3
Mix the vanillin sugar and cream setting agent. Whip the cream with the whisks of the hand mixer until stiff (not too streaky) and let the sugar mixture trickle in. Finally, carefully fold in the chocolate shavings
- 4
Spread the stracciatella cream on the tart and smooth it down. Wash, clean and slice the strawberries lengthwise. Layer the strawberry slices like roof tiles on the Stracciatellacreme and press lightly
- 5
In a pot, mix the cake glaze, sugar and 125 ml cold water with a whisk. Bring to the boil briefly while stirring. Spread the icing on the strawberries and chill for about 2 hours.
- 6
waiting time approx. 4 hours
Nutrition Facts
410 kcal
38 g
27 g
5 g
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