Strawberry Chocolate Tart

Name: Strawberry Chocolate Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 egg (size M); 200 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp sugar pearls; 200 g Flour; 125 g Butter; 60 g + 2 tablespoons sugar; 1 package Vanillin sugar; 150 g Dark chocolate; 500 g Strawberries; 1 package red glaze; 125 ml red juice (e.g. cherry, strawberry or currant juice); 7-10 Tbsp Meringue Spots; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper; 500 g dried pulses for blind baking

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 egg (size M)
200 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp sugar pearls
200 g Flour
125 g Butter
60 g + 2 tablespoons sugar
1 package Vanillin sugar
150 g Dark chocolate
500 g Strawberries
1 package red glaze
125 ml red juice (e.g. cherry, strawberry or currant juice)
7-10 Tbsp Meringue Spots
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper
500 g dried pulses for blind baking

Directions

1
Separate the egg. Mix egg white with icing sugar to a thick creamy glaze. Stir in lemon juice and fill the sugar mixture into a piping bag, cut off a small corner and squirt small flowers on baking paper. Decorate with pearls and leave to dry overnight. Knead flour, butter, 60 g sugar, vanillin sugar, egg yolk and approx. 2 tablespoons cold water with the dough hooks of the hand mixer. Knead with your hands to a smooth dough.
2
Wrap in foil and chill for about 30 minutes. Roll out the dough on a floured work surface to a circle (approx. 28 cm Ø). Grease a tart mould (26 cm Ø) and line it with the shortcrust pastry base. Prick the base several times with a fork. Place baking paper on the shortcrust pastry and spread pulses on top for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Carefully remove the pulses and baking paper and bake for another 10 minutes. Let it almost cool down on a kitchen grid, lift it out of the tin. Roughly chop the chocolate and melt it on a hot water bath. Sprinkle the chocolate on the short pastry base and inner edges. Wash the strawberries, dab dry and clean. Spread on the bottom.
3
Let it almost cool down on a kitchen grid, lift it out of the tin. Roughly chop the chocolate and melt it on a hot water bath. Sprinkle the chocolate on the short pastry base and inner edges. Wash the strawberries, dab dry and clean. Spread on the bottom. Chill for 15 minutes. Mix the cake glaze and 2 tablespoons of sugar in a small saucepan. Stir in 125 ml cold water and juice. Bring to the boil while stirring. Spread evenly over the strawberries and allow to set. Decorate with small meringue spots and flowers. Serve with vanilla cream
4
Mix the cake glaze and 2 tablespoons of sugar in a small saucepan. Stir in 125 ml cold water and juice. Bring to the boil while stirring. Spread evenly over the strawberries and allow to set. Decorate with small meringue spots and flowers. Serve with vanilla cream
5
1 1/2 hours waiting time