Strawberry and almond tart with sour cream
very easy
75 mins
75 mins
Ingredients
- 100 g Butter
- 100 g Flour
- 100 g grated almonds (with skin)
- 50 g Muscovado sugar
- 1 egg (size M)
- 25 g Almond kernels without skin
- 800 g Strawberries
- 35 g Cornstarch
- 3 TABLESPOONS + 270 ml cherry nectar
- 2 TABLESPOONS Sugar
- 200 g Schmand
- 2 packages Vanillin sugar
- 250 g Whipped cream
- 7-10 Tbsp Grease
- baking paper
- 7-10 Tbsp Dried peas
Directions
- 1
Cut butter into pieces. Knead butter, flour, grated almonds, muscovado sugar and egg with your hands to a smooth dough. Grease the tart mould (approx. 24 cm Ø; with lift-off base) and spread the dough in the mould with your hands and press it down. Chop the almonds. Prick the base several times with a fork and sprinkle with the chopped almonds. First cover the dough with baking paper, then add dried peas. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove paper and peas. Bake the tart at the same temperature for another 7 minutes. Remove the tart and let it cool down
- 2
Wash the strawberries, except one for decoration, clean and cut into small pieces. Stir starch with 3 tablespoons of nectar until smooth. Bring sugar and 270 ml nectar to the boil. Stir in the starch, let it simmer for about 1 minute while stirring constantly and let it cool down. Carefully stir in the strawberry pieces. Spread the compote over the tart and chill for about 3 hours
- 3
Whisk the sour cream and vanilla sugar with the whisk of the hand mixer for about 2 minutes. Whip cream until stiff, fold into the sour cream. Pour the sour cream as a large tuff onto the tart, leaving a wide edge free. Decorate with the strawberry
- 4
Figure 04-07: Sprinkle with chocolate sauce
- 5
waiting time approx. 4 hours
Nutrition Facts
340 kcal
25 g
24 g
5 g
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