Strawberry Crostata

Ingredients

Directions

1. 1

   Knead the flour, 75 g sugar, butter in pieces and egg first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Chill for 30 minutes. Grease the tart mould (26 cm Ø). Roll out the dough on a floured work surface (approx. 30 cm Ø). Line the mould with the dough, cut off any protruding edges. (Make sure that there are no cracks in the dough so that the cream cannot run out afterwards). Place baking paper on top and place dried peas on top.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove baking paper and peas, continue baking for about 10 minutes. Let them cool down. Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Put cream, 60 g sugar, vanilla pod and vanilla pulp in a pot. Bring to the boil and simmer for about 10 minutes, stirring several times. Remove the pot from the heat, remove the vanilla pod. Squeeze the gelatine and dissolve in the hot cream. Let it cool down, stirring several times. Wash, dab dry and clean the strawberries. Place the strawberries in the tart with the tip facing upwards.

3. 3

   Remove the pot from the heat, remove the vanilla pod. Squeeze the gelatine and dissolve in the hot cream. Let it cool down, stirring several times. Wash, dab dry and clean the strawberries. Place the strawberries in the tart with the tip facing upwards. Carefully pour on lukewarm cream. Chill for 2-3 hours. Dust with icing sugar and serve sprinkled with pistachios

4. 4

   waiting time approx. 3 hours