Strawberry Tart

Name: Strawberry Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 150 g Sugar; 7-10 Tbsp Salt; 80 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 4 sheets Gelatine; 400–500 g Strawberries; 125 g Dark chocolate coating; 500 g Greek cream yoghurt; 2 TABLESPOONS Lemon juice; 350 g Whipped cream; 50 g white couverture; 20 g Coconut oil; 3 packs (113 g each) Pastry rolls; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease; 2 small freezer bags or disposable piping bags

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (size M)
150 g Sugar
7-10 Tbsp Salt
80 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
4 sheets Gelatine
400–500 g Strawberries
125 g Dark chocolate coating
500 g Greek cream yoghurt
2 TABLESPOONS Lemon juice
350 g Whipped cream
50 g white couverture
20 g Coconut oil
3 packs (113 g each) Pastry rolls
7-10 Tbsp Lemon balm
7-10 Tbsp Grease
2 small freezer bags or disposable piping bags

Directions

1
Grease the bottom of a springform pan (24 cm Ø). Separate eggs. Beat the egg whites and 2 tbsp. cold water until stiff, adding 75 g sugar and 1 pinch of salt. Stir in egg yolks. Mix flour, starch and baking powder.
2
Sieve over the egg mixture and fold in carefully.
3
Pour the sponge mixture into the springform pan, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove the sponge cake from the oven, place it on a cake rack, remove it from the edge of the springform pan and let it cool in the pan, remove it from the pan and let it cool down.
4
Soak gelatine in cold water. Wash and clean the strawberries. Cut 200 g strawberries into small cubes. Chill the remaining strawberries. Finely chop 50 g dark chocolate coating. Stir yoghurt, 75 g sugar and lemon juice until smooth.
5
Squeeze the gelatine and melt it in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream. Whip 250 g cream until stiff and fold into the cream. Remove 1/3 of the cream. Fold the strawberry cubes and chopped chocolate into the remaining 2/3 cream.
6
Cut the sponge in half horizontally. Place a cake ring around the bottom base and spread with the strawberry cream. Put the sponge cake lid on top and spread with the rest of the cream. Chill the cake for about 4 hours.
7
Coarsely chop 75 g dark chocolate coating and melt in a bowl over a warm water bath. Coarsely chop white couverture and also melt in a bowl over a warm water bath. Stir about 10 g coconut oil into each couverture and melt.
8
Put approx. 2 tablespoons of dark chocolate coating in streaks on the cake and put it back in the fridge.
9
Dab 8 strawberries dry. Cover 4 strawberries 2/3 with white chocolate coating and 4 strawberries with dark chocolate coating. Pour the remaining chocolate coating into one freezer bag or piping bag each. Cut off a small corner.
10
Decorate white-coated strawberries with dark chocolate stripes, decorate dark strawberries with light chocolate stripes. Chill the strawberries for about 30 minutes.
11
Cut off approx. 1 cm from the rolls with a saw knife. Place the rolls side by side on a baking tray and decorate with dark chocolate strips, then chill for about 15 minutes. Remove the cake from the cake ring.
12
Whip 100 g whipped cream until stiff and spread a thin layer on the edge of the cake. Place the wafer rolls close to the edge and wrap the cake with a gift ribbon. Decorate the cake with chocolate-strawberries, lemon balm and fresh strawberries and chill until serving.