The strawberry season is here and I love it! Every year I can’t wait until it starts and this delicious tart is an ideal addition for this special berry-season. Simple to make, you just need a little time to prepare the tart bottom and let it cool after having been in the oven.
See what you need to prepare here:
(Adapted from fooby.ch)
For the dough:
50g Butter, cold in chunks
1 egg, beaten
a pinch of Salt
80g Heavy quark (Rahmquark – or alternatively use greek joghurt)
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
For the topping:
100g liquid cream
1 tablespoon sugar
2 packs vanilla sugar
250g strawberries, sliced
Mix together the ingredients for the dough (don’t knead, just get everything mixed quickly), place in a tart tray and use your fingers to divide evenly. Now poke holes in the bottom with a fork. Place in the fridge to cool for 30 minutes.
Pre-heat the oven to 200°C (air circulation). Place the tray in the oven for approx. 25-30 minutes until light brown. Remove and let cool.
Meanwhile prepare the topping. Mix together mascarpone and sugar and vanilla sugar. Now add the liquid cream and whip together. Spread on top of the cooled off tart bottom. Then decorate with the washed and sliced strawberries. Keep refrigerated until ready to eat.