Strawberry Meringue Tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour and baking powder. Knead butter, 100 g sugar, flour-mix and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Grease the tart mould (26 cm Ø) with lift-off base and line with the dough. Cut off protruding edges.

2. 2

   Prick the dough several times with a fork and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove from the oven, remove from the tin and let cool on a cake rack. Wash and clean the strawberries and cut them into small cubes. Peel approx. 20 g of the chocolate into small rolls and put them in a cool place. Coarsely chop the remaining chocolate and melt in a bowl over a warm water bath. Spread the shortcrust pastry base thinly with the chocolate and chill for about 10 minutes (until the chocolate is firm). Whip the cream until stiff, adding vanilla sugar, 1 tbsp. sugar and cream firming agent. Break meringue roughly. Fold 3/4 of the strawberries and about 1/3 of the meringue into the cream.

3. 3

   Whip the cream until stiff, adding vanilla sugar, 1 tbsp. sugar and cream firming agent. Break meringue roughly. Fold 3/4 of the strawberries and about 1/3 of the meringue into the cream. Spread the strawberry cream loosely on the base. Chill the tarte until serving. Before serving, sprinkle with remaining strawberries, meringue and chocolate rolls and decorate with lemon balm

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
360 kcal

CARBS
32 g

FATS
24 g

PROTEINS
4 g