Strawberry Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the short pastry base, knead flour, 2 tablespoons of sugar, salt, butter and egg well. Let the dough rest for about 30 minutes. Roll out the dough to the size of a tart tin (26 cm Ø) and place it in the greased tin. While doing so, pull the shortcrust pastry slightly up at the edge of the tart. Prick the pastry base several times with a fork. Cover with baking parchment, spread pulses on top for blind baking and pre-bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes.

2. 2

   Remove the pulses (then let them cool down; can be used again and again for this purpose) and baking paper and bake for another 20 minutes. Let the base cool down a little. Remove from the pan and allow to cool completely. Wash the strawberries, drain well, clean and halve. Spread on the base. Mix strawberry syrup, wine and 150 ml water. Mix cake glaze powder and remaining sugar in a saucepan. Gradually stir in the liquid. Bring to the boil while stirring. Then let it cool down for 1 minute. Pour the glaze over the strawberries from the middle and let it set for about 20 minutes.

3. 3

   Mix strawberry syrup, wine and 150 ml water. Mix cake glaze powder and remaining sugar in a saucepan. Gradually stir in the liquid. Bring to the boil while stirring. Then let it cool down for 1 minute. Pour the glaze over the strawberries from the middle and let it set for about 20 minutes. Peel the chocolate with a peeler into small rolls and sprinkle over the tart. Results in approx. 12 pieces