Strawberry brittle tart

Name: Strawberry brittle tart
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 100 g + 30 g flour; 50 g + 40 g + 2 level teaspoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g cold butter/margarine; 1 Egg yolk (Gr. M); 150 g Fresh cream; 100 g liquid honey; 300 g Hazelnut flakes; 7-10 Tbsp Grease; 150 g semi-bitter couverture; 750 g Strawberries; 1 package red glaze

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g + 30 g flour
50 g + 40 g + 2 level teaspoons sugar
1 package Vanillin sugar
1 pinch Salt
75 g cold butter/margarine
1 Egg yolk (Gr. M)
150 g Fresh cream
100 g liquid honey
300 g Hazelnut flakes
7-10 Tbsp Grease
150 g semi-bitter couverture
750 g Strawberries
1 package red glaze

Directions

1
Knead 100 g flour, 50 g sugar, vanillin sugar, salt, fat in pieces, egg yolk and 1-2 teaspoons ice-cold water first with the dough hooks of the hand mixer and then quickly with your hands until smooth. Cover and chill for about 45 minutes.
2
Bring crème fraîche, honey, 40 g sugar and 30 g flour to the boil while stirring. Stir in the hazelnut flakes. Let cool down for 10-15 minutes
3
Grease a tart or springform pan (26 cm Ø). Roll out the shortcrust pastry on a little flour until round (approx. 28 cm Ø). Put it into the tart tin and press on the edge. Spread the nut mixture on the base and pull up 2-3 cm at the edge
4
Bake in the preheated oven on the lowest shelf (electric oven: 175 °C / fan oven: 150 °C / gas: level 2) for approx. 30 minutes. If necessary, cover the edge with aluminium foil after approx. 15 minutes. Allow to cool down
5
Chop the couverture and melt in a hot water bath. Spread on the tart base and let it dry
6
Wash, clean, pat dry and halve or cut into thick slices. Spread on the ground. Mix casting powder and 2 teaspoons of sugar. Mix with 1/4 l water and bring to the boil while stirring. Spread over the strawberries and let it get firm. Whipped cream tastes good with it