Strawberry tart with lemon cream

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 115 g cold butter
  • 4 Egg yolk (size M)
  • 325 g Sugar
  • 175 g Flour
  • 2 sheets Gelatine
  • 0?$? Lemons
  • 50 g Cornstarch
  • 1 kg Strawberries
  • 50 g Dark chocolate
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • baking paper
  • 7-10 Tbsp Dried peas
  • 1 Freezer bag

Directions

  1. 1

    Cut 100 g butter into cubes. Knead 1 egg yolk, 75 g sugar, butter and flour with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and chill for about 20 minutes. For the lemon cream, soak gelatine in cold water. Cut 3-4 lemons in half, squeeze the juice and measure 150 ml. Boil up lemon juice, 200 ml water and 250 g sugar.

  2. 2

    Mix starch with 100 ml cold water, stir into the juice, bring to the boil and simmer for 1-2 minutes. Squeeze the gelatine. Stir gelatine and 15 g butter into the juice. Quickly stir in 3 egg yolks. Grease a tart tin (20 x 28 cm) with a removable base. Roll out the dough on a floured work surface (approx. 24 x 32 cm) and line the tart mould with it. Cut off any protruding edges. Line the tin with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes, blind. Remove the base from the oven, remove the dried peas and baking paper. Let the base cool down. Pour lemon cream into the cold tart.

  3. 3

    Line the tin with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes, blind. Remove the base from the oven, remove the dried peas and baking paper. Let the base cool down. Pour lemon cream into the cold tart. Allow the cream to draw. ##Wash and clean the strawberries and spread them in the tart. Put the tart in a cold place for at least 2 hours. ##Chop the chocolate and melt in a warm water bath. Pour into a freezer bag, cut off one corner and spread in strips over the tart.

  4. 4

    waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
320 kcal
CARBS
48 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesSpringCake