Strawberry tart with chocolate-nut bonnet
easy
50 mins
50 mins
Ingredients
- 250 g + some flour
- 7-10 Tbsp 1 P. Vanillin sugar
- 25 g + some icing sugar
- 7-10 Tbsp Salt
- 4 Eggs (Gr. M)
- 125 g cold + 50 g soft butter
- 7-10 Tbsp Fat and flour
- 500 g small strawberries
- 50 g Dark chocolate
- 125 g (approx. 15 g) + 2 tablespoons ground hazelnuts
- 1 coated Tsp Baking Powder
- 50 g Sugar
- 1 TABLESPOON Rum or brandy
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Knead 250 g flour, vanillin sugar, 25 g icing sugar, 1 pinch of salt, 1 egg, 125 g butter in pieces and 1 tablespoon cold water first with the dough hooks of the hand mixer and then briefly with your hands to a smooth shortcrust pastry.
- 2
Wrap in foil and chill for about 30 minutes.
- 3
Grease a tart mould with a removable base (26 cm Ø) and dust with flour. Roll out the dough on a lightly floured sheet of baking paper to a circle (approx. 30 cm Ø) and line the tin with it.
- 4
Press the dough into the grooves so that it is approx. 1⁄2 cm above the edge. Prick the dough base several times with a fork. Chill for about 15 minutes.
- 5
Wash, clean and halve the strawberries. Bake the tart in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes.
- 6
Coarsely grate the chocolate. Mix with 125 g nuts and baking powder. Separate 3 eggs. Beat 3 egg whites and 1 pinch of salt until stiff. Mix 50 g butter and sugar until creamy. Stir in 3 egg yolks separately. Stir in rum and nut-chocolate mixture.
- 7
Fold in the beaten egg white.
- 8
Remove the tart from the oven and sprinkle with 2 tbsp. nuts. Spread strawberries on top and spread with the nut-chocolate mixture. Continue baking at the same temperature for about 25 minutes. Leave to cool in the mould.
- 9
Dust the strawberry tart with some icing sugar.
Nutrition Facts
260 kcal
21 g
17 g
5 g
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