Strawberry Tart

Name: Strawberry Tart
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g white chocolate; 150 g Shortbread (Scottish butter pastry); 100 g chopped almonds; 500 ml Milk; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 25 g Butter; 75 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 5 TABLESPOONS Whipped cream; 350 g Strawberries; 150 g Strawberry fruit spread, without pieces and seeds; 7-10 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g white chocolate
150 g Shortbread (Scottish butter pastry)
100 g chopped almonds
500 ml Milk
2 TABLESPOONS Sugar
1 package Vanillin sugar
25 g Butter
75 g Common wheat semolina
1 egg (size M)
1 pinch Salt
5 TABLESPOONS Whipped cream
350 g Strawberries
150 g Strawberry fruit spread, without pieces and seeds
7-10 Tbsp Oil

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Finely crumble the shortbread in the universal chopper. Mix biscuit crumbs with almonds, stir in chocolate. Brush a square tart tin (22 x 22 cm) with oil, add the crumb mixture and press it to a flat base, pressing the edge upwards. Chill for at least 2 hours.
2
Bring milk, sugar, vanillin sugar and butter to the boil. Remove from heat and add semolina while stirring. Bring to the boil while stirring, remove from the heat, cover and allow to swell for approx. 5 minutes. In the meantime, separate the egg. Beat egg white with salt until stiff. Whisk egg yolk with cream and stir into the semolina porridge. Fold in the beaten egg white. Put semolina into the mould and spread. Chill for at least 1 hour
3
Wash, clean and halve the strawberries. Heat fruit spread. Cover the semolina mixture with the strawberries. Spread the fruit spread on top. Let it set for a short time
4
waiting time approx. 3 hours