Strawberry tart

Name: Strawberry tart
Yield: 12
Ingredients: 50 g Wheat flour; 0.75 cups Milk; 7 oz Butter; 4 Egg; 50 g Sugar; 2 tablespoons Cornstarch; 3 Egg Yolks; handfuls Mint; 3 teaspoons vanilla sugar; 250 g Marzipan; 0.5 cups Double Cream; 100 g Dark Chocolate; 500 g strawberries

Difícil

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %5 g
Carbs23 %18 g
Fat70 %24 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	303 kcal	246 kcal
Protein	5 g	4.1 g
Carbs	18 g	14.6 g
Fat	24 g	19.5 g

One serving is about 123 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty69/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Denmark

Ingredients

50 g Wheat flour
180 ml MilkOriginal: 0.75 cups
198 g ButterOriginal: 7 oz
4 Egg
50 g Sugar
2 tablespoons Cornstarch
3 Egg Yolks
handfuls Mint
3 teaspoons vanilla sugar
250 g Marzipan
120 ml Double CreamOriginal: 0.5 cups
100 g Dark Chocolate
500 g strawberries

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Tart shell
Heat oven to 175°C / 347 °F
Grate the marzipan and mix thoroughly with the sugar. Whip the mixture with butter until fluffy.
Whip the eggs into the mixture and then folk the flour into the dough. Line an approximately 24 cm springform pan with baking paper and grease with butter. Then roll out the dough and transfer to the pan. Bake in the middle of the oven for approximately 25 minutes. Prepare the vanilla custard while the dough bakes.
Finely chop the chocolate and sprinkle over the shell after baking. Spread out the chocolate with a spatula as it melts. Allow the shell to cool to room temperature.
Vanilla custard
Mix vanilla sugar, egg yolks, sugar and corn starch in a saucepan. Turn the heat to medium and whisk in the milk. Heat the mixture while stirring until it thickens. Transfer the custard to a container and cool completely.
Whip the double cream to a light foam and folk into the cooled vanilla custard.
Tart assembly
Rinse the strawberries, remove the stems and quarter from top to bottom
Spread the vanilla custard in a thick layer on top of the tart shell. Top with the fresh strawberries and fresh mint (optional). Bon appétit!