Strawberry tart with white chocolate cream

Ingredients for 1 servings:

• 1 egg yolk
• 2 tbsp water, cold
• 1 tsp vanilla extract
• 200 g flour
• 80 g sugar
• 1 pinch of salt
• 125 g butter, soft
• 250 ml cream
• 250 g white chocolate coating
• 3 egg yolks
• ½ tsp vanilla extract
• 500 g strawberries
• ½ pack of cake glaze (for strawberries)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

an absolute must during strawberry season

For the dough: In a small bowl, mix the egg yolks, water, and vanilla and set aside. In a second bowl, combine the flour, sugar, and salt. Knead in the butter until smooth. Then add the egg mixture and knead well. Shape the dough into a ball, wrap it in cling film, and place it in the refrigerator for 30 minutes. Roll out the dough on a floured surface. Grease a tart/quiche dish with butter and place the dough in it, trying not to press down. The edges should be about 2 cm (a finger’s width) high. Preheat the oven to 170°C. For the filling: Break the chocolate into pieces and melt together with the cream in a small saucepan over medium heat, stirring continuously. Let cool. Mix the egg yolks with the vanilla extract and stir into the cream. The cream should no longer be hot, otherwise the yolks will curdle. Spread the cream over the dough and bake in the oven for approximately 25-30 minutes. Let the tart cool completely and then refrigerate for 30 minutes. Wash, stem, and slice the strawberries. Arrange the slices in a spiral pattern on the tart, working from the outside inward. Prepare the glaze according to the package instructions and brush it over the strawberries with a pastry brush. Return to the refrigerator. When the glaze has set, the tart is ready to serve!