Strawberry brownie tart

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Melt 150 g butter in a small pot. Remove from the heat and let it cool down a little. Grease a springform pan (26 cm Ø) well and dust with flour. Roughly chop the chocolate. Clean, wash and roughly grate the zucchini.

2. 2

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 100 g flour, sugar, cocoa, baking powder and vanilla extract. Place the eggs in a bowl and whisk them with the whisk of the mixer until frothy.

3. 3

   Allow butter to run in while stirring. Stir in the flour mixture with a wooden spoon. Then briefly fold in the zucchini and chocolate one after the other.

4. 4

   Put half the dough into the springform pan and smooth it down. Bake in a hot oven for 30-35 minutes. Remove and let cool on a cake rack for about 15 minutes. Remove the cake from the tin and let it cool down.

5. 5

   Wash the springform pan. Bake the remaining dough in the same way and let it cool down.

6. 6

   Soak gelatine in cold water. Wash and clean the strawberries, cut them into large pieces. Stir cream cheese and 75 g icing sugar until smooth. Squeeze out the gelatine and dissolve in a small pot at very low heat.

7. 7

   Stir 2 tablespoons of cream into the gelatine, then stir everything into the remaining cream. Whip the cream until stiff and pour in the vanilla sugar. Fold the cream into the cream. Chill the cream until it begins to gel.

8. 8

   Spread half the cream on a brownie base. Spread half the strawberries on top. Place the other base on top and press down lightly. Spread the rest of the cream and strawberries on top. Chill the cake for about 1 hour.

9. 9

   Shortly before serving, stir 150 g icing sugar and 4 tbsp lemon juice until smooth. Dribble the icing with a teaspoon in strips over the strawberries and serve.

Nutrition Facts

KCAL
450 kcal

CARBS
51 g

FATS
23 g

PROTEINS
6 g