Strawberry and vanilla tart

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Knead the flour, 75 g sugar, salt, egg and butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a tart mould (bottom 23 cm; top 24 cm Ø). Roll out the short pastry on a floured work surface until round (approx. 26 cm Ø). Line a tart mould with the pastry, press it on the pastry, cut off the protruding edges and chill for about 1 hour. Place a piece of baking paper on the dough and spread dry peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the dried peas with the help of the baking paper, bake the tart at the same temperature for about 10 minutes, let it cool down.

2. 2

   Soak gelatine in cold water. Mix pudding powder with 60 g sugar. Stir with 100 ml milk until smooth. Bring 300 ml milk to the boil, remove from the heat. Stir the pudding powder into the milk. Simmer for about 1 minute while stirring, remove from heat. Let cool down a little bit. Squeeze the gelatine and dissolve in the hot pudding. Pour the pudding into a bowl. Let it cool down lukewarm, stirring several times. Chop the chocolate and melt over a warm water bath. Spread the chocolate, except for 2 tablespoons, on the dough. Put it in a cold place. Warm the rest of the chocolate over a warm water bath.

3. 3

   Squeeze the gelatine and dissolve in the hot pudding. Pour the pudding into a bowl. Let it cool down lukewarm, stirring several times. Chop the chocolate and melt over a warm water bath. Spread the chocolate, except for 2 tablespoons, on the dough. Put it in a cold place. Warm the rest of the chocolate over a warm water bath. Wash and clean the strawberries, cut 2-3 strawberries into slices. Whip cream until stiff, fold into the pudding. Pour cream into the mould, smooth it down. Place the whole strawberries in the mould with the tip pointing upwards, close together. Spread the strawberry slices along the edge. Spoon warm chocolate into strips with a spoon over the edge of the tart. Chill for about 2 hours.

4. 4

   Wash and clean the strawberries, cut 2-3 strawberries into slices. Whip cream until stiff, fold into the pudding. Pour cream into the mould, smooth it down. Place the whole strawberries in the mould with the tip pointing upwards, close together. Spread the strawberry slices along the edge. Spoon warm chocolate into strips with a spoon over the edge of the tart. Chill for about 2 hours.

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
33 g

FATS
17 g

PROTEINS
5 g