Strawberry Semolina Tart

Name: Strawberry Semolina Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g Butter; 100 g Sugar; 1 Egg yolk (size M); 150 g Flour; 1/2 l Milk; 60 g Whipped cream; 40 g Schmand; 2 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 100 g Durum wheat semolina; 3 TABLESPOONS Lemon juice; 750 g Strawberries; 30 g Dark chocolate coating; 7-10 Tbsp Mint; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Disposable piping bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 g Butter
100 g Sugar
1 Egg yolk (size M)
150 g Flour
1/2 l Milk
60 g Whipped cream
40 g Schmand
2 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
100 g Durum wheat semolina
3 TABLESPOONS Lemon juice
750 g Strawberries
30 g Dark chocolate coating
7-10 Tbsp Mint
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Disposable piping bag

Directions

1
Cut butter into pieces. Knead butter, 50 g sugar, egg yolk and flour first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out the short pastry on a floured work surface until round (approx. 26 cm Ø). Grease the tart mould (22 cm Ø) with removable base and line with the dough. Cut off protruding edges.
2
Prick the short pastry several times with a fork, then line with baking paper and fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Remove from oven and let cool off. Bring milk, cream and sour cream to the boil in a saucepan. Add 50 g sugar, 1 packet of vanillin sugar and salt to the milk. Stir in semolina, bring to the boil and remove from the heat. Stir in lemon juice. Let semolina swell for about 5 minutes. Separate the eggs. Stir the egg yolks into the semolina. Beat the egg white until stiff and fold in. Let semolina flummery cool down for about 30 minutes.
3
Let semolina swell for about 5 minutes. Separate the eggs. Stir the egg yolks into the semolina. Beat the egg white until stiff and fold in. Let semolina flummery cool down for about 30 minutes. Pour into the tart base. Clean and wash the strawberries. Put the top of the flummery into the semolina and let it cool down. Chop the chocolate coating and melt in a warm water bath. Pour into a disposable piping bag, cut off a small corner and draw fine strips over the strawberries. Spread the rest of the couverture on a marble board, let it dry and use a spatula to remove rolls. Decorate the tart with the rolls and mint
4
Clean and wash the strawberries. Put the top of the flummery into the semolina and let it cool down. Chop the chocolate coating and melt in a warm water bath. Pour into a disposable piping bag, cut off a small corner and draw fine strips over the strawberries. Spread the rest of the couverture on a marble board, let it dry and use a spatula to remove rolls. Decorate the tart with the rolls and mint