Strawberry tart with shortbread base

Name: Strawberry tart with shortbread base
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 200 g white chocolate; 150 g Shortbread (Scottish short pastry); 100 g chopped almonds (without skin); 1/2 l Milk; 2 TABLESPOONS Sugar; 1 package Vanilla sugar; 2 TABLESPOONS Butter; 75 g Common wheat semolina; 1 egg , salt (Gr. M); 5 TABLESPOONS Whipped cream; 350 g Strawberries; 150 g Strawberry fruit spread (without pieces and pips); 7-10 Tbsp Freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
230 mins

TOTAL TIME
230 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
200 g white chocolate
150 g Shortbread (Scottish short pastry)
100 g chopped almonds (without skin)
1/2 l Milk
2 TABLESPOONS Sugar
1 package Vanilla sugar
2 TABLESPOONS Butter
75 g Common wheat semolina
1 egg , salt (Gr. M)
5 TABLESPOONS Whipped cream
350 g Strawberries
150 g Strawberry fruit spread (without pieces and pips)
7-10 Tbsp Freezer bag

Directions

1
Brush a square tart (22 x 22 cm) with oil. For the base, chop the chocolate and melt in a bain-marie. Crumble the shortbread finely in a freezer bag. Mix cookie crumbs and almonds.
2
Stir in the chocolate. Pour the crumb mixture into the mould, press it to a flat base, pressing up one edge. Chill for at least 2 hours.
3
Bring milk, sugar, vanilla sugar and butter to the boil. Take the pot from the stove and add semolina while stirring. Bring to the boil, remove from the heat, cover and allow to swell for about 5 minutes. In the meantime, separate the egg.
4
Beat the egg white and 1 pinch of salt until stiff. Whisk the egg yolks and cream and stir into the semolina. Fold in the beaten egg white. Spread the semolina on the tart base, cover and chill for at least 1 hour.
5
Remove the tarte from the mould. Wash, clean and halve the strawberries. Warm up the fruit spread. Spread the strawberries on the tart. Pour the fruit spread over the strawberries and let it set.