Strawberry Crostata
easy
60 mins
60 mins
Ingredients
- 50 g Icing sugar
- 100 g cold butter
- 100 g Flour
- 100 g ground almonds (without skin)
- 1 Egg yolk (size M)
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 600 g Strawberries
- 2 sheets Gelatine
- 200 g Schmand
- 50 g Sugar
- 200 g Whipped cream
- 5 tablespoons (approx. 30 g) Chocolate shavings
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Knead icing sugar, butter in cubes, flour, almonds, egg yolks, 1 pinch of salt and vanilla sugar first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap in foil and chill for about 30 minutes
- 2
Roll out the dough between 2 layers of baking parchment rectangularly (approx. 25 x 33 cm), peel off one layer of baking parchment. Place the dough in a greased tart tin with lift-off base (approx. 21 x 29 cm), press down slightly at the edges and remove the 2nd layer of baking paper.
- 3
Prick the dough with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes, remove from oven, let cool on a cake rack for about 1 hour. Take the base out of the tin
- 4
Wash and clean the strawberries. Soak gelatine in cold water. Mix sour cream and sugar. Whip cream until stiff. Squeeze gelatine, dissolve, stir in 2-3 tbsp. sour cream, stir into the remaining sour cream. First fold in cream, then chocolate rasp
- 5
Pour the stracciatella cream on the base and spread. Press the strawberries close together into the cream, chill for approx. 1 hour
- 6
waiting time approx. 2 1/2 hours
Nutrition Facts
360 kcal
25 g
27 g
5 g
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