Strawberry tart

Name: Strawberry tart
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 125 g Low-fat curd; 7 TABLESPOONS Milk; 5 TABLESPOONS Oil; 1 egg (size M); 100 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 coated Tsp Baking Powder; 1 Egg Yolk; 75 g Whole milk couverture; 6 sheets Gelatine; 1/8 l Cider (French cider with 4% alcohol by volume); 350 g Strawberries; 2 (200 g each) Cup of whipped cream; 7-10 Tbsp Chocolate flakes; 7-10 Tbsp Mint leaves; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

125 g Low-fat curd
7 TABLESPOONS Milk
5 TABLESPOONS Oil
1 egg (size M)
100 g Sugar
2 packages Vanillin sugar
1 pinch Salt
300 g Flour
1 coated Tsp Baking Powder
1 Egg Yolk
75 g Whole milk couverture
6 sheets Gelatine
1/8 l Cider (French cider with 4% alcohol by volume)
350 g Strawberries
2 (200 g each) Cup of whipped cream
7-10 Tbsp Chocolate flakes
7-10 Tbsp Mint leaves
7-10 Tbsp Grease

Directions

1
Place the quark, 6 tablespoons of milk, oil, egg, 50 g sugar, 1 packet of vanillin sugar and salt in a mixing bowl and mix with the whisks of the hand mixer. Mix flour and baking powder and fold in portions. Finally use the dough hooks of the hand mixer. Knead quickly with your hands to a smooth dough. Grease 8 cake tins (approx. 12 cm Ø) well. Roll out the dough as thick as the back of a knife and cut out circles (approx. 15 cm Ø). Line the moulds with the dough.
2
Prick the dough several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Let cool slightly on a cake rack. Take the tartlets out of the moulds. Mix the egg yolks and the rest of the milk and brush the rim with it. Bake in the oven for another 5 minutes until golden brown. Let them cool down on a cake rack. Melt the chocolate coating in a hot water bath. Spread the cakelets with it and let them dry. In the meantime soak the gelatine in cold water. Put the cider and the remaining sugar in a pot and warm it up at low heat. Squeeze the gelatine and dissolve in the cider. Leave to cool in the refrigerator for about 30 minutes.
3
Let them cool down on a cake rack. Melt the chocolate coating in a hot water bath. Spread the cakelets with it and let them dry. In the meantime soak the gelatine in cold water. Put the cider and the remaining sugar in a pot and warm it up at low heat. Squeeze the gelatine and dissolve in the cider. Leave to cool in the refrigerator for about 30 minutes. In the meantime wash, clean and quarter the strawberries. Whip cream and remaining vanillin sugar until stiff. As soon as the cider mixture begins to gel, fold in the cream. Spread the cream on the tartlets and cover with strawberries. Sprinkle with chocolate shavings and serve decorated with mint to taste. Makes 8 pieces
4
In the meantime wash, clean and quarter the strawberries. Whip cream and remaining vanillin sugar until stiff. As soon as the cider mixture begins to gel, fold in the cream. Spread the cream on the tartlets and cover with strawberries. Sprinkle with chocolate shavings and serve decorated with mint to taste. Makes 8 pieces