Strawberry tart
A dreamy combination: fresh strawberries on a layer of vanilla pudding, mascarpone and cream with a shortcrust pastry base. Before serving, the strawberry tart is topped with white chocolate.
INGREDIENTS (For a 28 cm tart tin)
FOR THE DOUGH
250 g flour (type 405)
70 g sugar
1 packet of vanilla sugar
1 pinch of salt
1 egg (size M)
150 g soft butter
some butter for the tin
FOR THE TOPPING
300 ml milk
1 packet of vanilla pudding powder
50 g white chocolate coating (or chocolate)
500 g strawberries
2 sheets of gelatine
100 g mascarpone
100 g cream
some white chocolate for garnishing
PREPARATION
Step 1
For the shortcrust pastry, put the flour, sugar, vanilla sugar, salt, egg and butter in a bowl and use the dough hook on the food processor to make a smooth dough. Grease the tart tin (Ø 28 cm). Roll out the dough on a sheet of baking paper and place it in the tin with the baking paper facing upwards. Peel off the baking paper, press the dough down lightly and pull up an edge. Wrap the tin in cling film and chill for about 1 hour.
Step 2
Meanwhile, prepare the vanilla pudding according to the instructions on the packet, but with only 300 ml of milk. Chop the chocolate coating, stir into the hot pudding, cover with cling film (place directly on the pudding) and leave to cool.
Step 3
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Remove the cling film, prick the shortcrust pastry several times with a fork and bake in the preheated oven for about 20-25 minutes until golden brown. Take it out of the oven and let it cool on a cake rack.
