Strawberry Ginger Tart

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cream soft fat and sugar. Add eggs bit by bit. Mix flour and baking powder and add by the spoonful. Stir milk and lemon zest into the dough. Put the dough on one half of a greased baking tray and smooth it down. Fold a rail out of aluminium foil and push it against the dough as a border. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes.

2. 2

   Let cool off. In the meantime, soak gelatine in cold water. Clean, wash and drain the strawberries. Keep some for decoration, cut the rest into small pieces. Chop the ginger finely. Whip 125 g cream until stiff. Mix sour cream, sugar and vanilla sugar. Squeeze out the gelatine and dissolve at low heat. Stir into the sour cream. Fold in strawberries, ginger and cream and refrigerate for gelling. Halve the sponge base crosswise. Cut the edges smooth. Spread one half of the dough with the filling.

3. 3

   Squeeze out the gelatine and dissolve at low heat. Stir into the sour cream. Fold in strawberries, ginger and cream and refrigerate for gelling. Halve the sponge base crosswise. Cut the edges smooth. Spread one half of the dough with the filling. Place the second half of the dough on top and press down slightly. Smooth the edges. Let the cake cool down in the refrigerator for about 2 hours. Whip the rest of the cream until stiff. Dust the cake with icing sugar. Decorate with cream tuffs, strawberries and possibly mint leaves. Makes 8 pieces

4. 4

   Place the second half of the dough on top and press down slightly. Smooth the edges. Let the cake cool down in the refrigerator for about 2 hours. Whip the rest of the cream until stiff. Dust the cake with icing sugar. Decorate with cream tuffs, strawberries and possibly mint leaves. Makes 8 pieces

Nutrition Facts

KCAL
560 kcal

CARBS
42 g

FATS
39 g

PROTEINS
9 g