Strawberry Flake Tart

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 16
  • 90 g Butter or margarine
  • 1 pinch Salt
  • 225 ml Milk
  • 375 g Flour
  • 7 Eggs (size M)
  • 5 sheets Gelatine
  • 1 Organic Lime
  • 400 g Strawberries
  • 150 ml Strawberry liqueur
  • 500 g Mascarpone
  • 50 g Sugar
  • 400 g Whipped cream
  • 1 TEASPOON Icing sugar
  • 7-10 Tbsp Piping bag with large perforated spout
  • baking paper

Directions

  1. 1

    Bring fat, salt, milk and 225 ml water to the boil. When the fat is completely melted, add flour all at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump.

  2. 2

    Put it in a bowl. Stir in 1 egg immediately, let it cool down for about 10 minutes. Stir 6 eggs one after the other into the dough.

  3. 3

    Pour approx. 1/3 of the dough into a piping bag with a large perforated spout. Cover the remaining dough. Draw a circle (23 cm Ø) on 3 pieces of baking paper. Turn the baking paper over. Spray the dough in a circle on the back of one piece of paper using the drawing.

  4. 4

    Leave small gaps in between. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven. Spray the other two cakes from the remaining dough in the same way and bake.

  5. 5

    Let all floors cool down.

  6. 6

    In the meantime, soak gelatine in cold water. Wash the lime hot, grate dry and finely grate the peel. Halve the lime and squeeze the juice of 1/2 lime. Wash and clean the strawberries and drain well.

  7. 7

    Finely puree about 1/4 of the strawberries with 100 ml strawberry liqueur, lime zest and juice of 1/2 lime. Finely dice the remaining strawberries. Stir mascarpone with sugar and approx. 3/4 strawberry puree until smooth. Squeeze out the gelatine well and heat up with the rest of the puree while stirring until the gelatine has melted.

  8. 8

    Stir the mixture into the mascarpone cream. Whip the cream until stiff and fold into the cream with strawberry cubes, except for a few for sprinkling. Chill until the cream begins to gel.

  9. 9

    Place a base on a cake plate. Spread half of the cream on it, spread and sprinkle with about half of the strawberry cubes. Place the second cake base on top and press down lightly. Spread the rest of the cream loosely.

  10. 10

    Spread the remaining strawberry cubes on top and chill for about 2 hours.

  11. 11

    Sprinkle the cake with the rest of the strawberry liqueur. Crumble the third cake layer and spread it on the cake. Dust with icing sugar.

Nutrition Facts

KCAL
430 kcal
CARBS
30 g
FATS
30 g
PROTEINS
8 g