Strawberry Tart

Name: Strawberry Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 250 g Flour; 3 TABLESPOONS Icing sugar; 1 knife tip Baking Powder; 1 pinch Salt; 1 egg (size M); 125 g Butter; 250 ml Milk; 2 TABLESPOONS Sugar; 1/2 package Pudding powder "Vanilla Flavor"; 3 sheets white gelatine; 750 g medium-sized strawberries; 100 g Whipped cream; 40 g Dark or milk chocolate; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 500 g Dried peas for blind baking; 7-10 Tbsp Cling film; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

250 g Flour
3 TABLESPOONS Icing sugar
1 knife tip Baking Powder
1 pinch Salt
1 egg (size M)
125 g Butter
250 ml Milk
2 TABLESPOONS Sugar
1/2 package Pudding powder "Vanilla Flavor"
3 sheets white gelatine
750 g medium-sized strawberries
100 g Whipped cream
40 g Dark or milk chocolate
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
500 g Dried peas for blind baking
7-10 Tbsp Cling film
baking paper

Directions

1
Mix flour, icing sugar, baking powder and salt in a bowl. Add egg, butter in pieces and 1 tablespoon cold water. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Bring 200 ml milk and sugar to the boil in a saucepan. Stir pudding powder and 50 ml milk until smooth. Remove the milk from the stove, stir in the custard powder and place back on the stove. Simmer for about 1 minute while stirring. Put the pudding in a mixing bowl and cover the surface with foil. Let it cool down
3
Grease a rectangular tart mould with lift-off base (approx. 20 x 28 cm) and dust with flour. Lightly dust a large sheet of baking paper with flour. Briefly knead the dough and roll out on the baking paper to form a rectangle (approx. 24 x 32 cm). Line a form with the dough and prick the bottom several times with a fork. Place baking paper on the dough and fill the tin with dried peas. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Lift the peas out of the tin with the baking parchment and bake the bottom for another 10-15 minutes until golden brown. Let the finished cake base cool on a cake rack for about 10 minutes, then remove from the tin and let it cool down
4
Soak gelatine in cold water. Wash the strawberries, drain well and clean. Mix the cooled pudding briefly with the whisk of the hand mixer. Whip the cream until not quite stiff. Squeeze the gelatine, dissolve and mix with approx. 1 tbsp. cream. Pour the gelatine mixture into the remaining cream and fold in immediately. Then immediately add the pudding and mix to a smooth cream. Add the pudding cream to the tart and spread. Place the strawberries close together and press them well into the cream. Chill the tarte for about 2 hours.
5
Roughly chop the chocolate and melt over a warm water bath. Spread the chocolate in strips on the strawberries and let it stand for a short time. Cut the tart into pieces and arrange on a plate
6
waiting time approx. 2 3/4 hours