Strawberry tart with marzipan and amaretto cream

Ingredients for 6 servings:

• 75 g butter
• 75 g sugar, fine
• 1 pinch of salt
• 1 tsp rum
• 100 g marzipan paste
• 2 eggs (size L)
• 125 g flour
• 1 tsp baking powder
• 4 tbsp milk
• 400 g strawberries
• 6 tbsp jam (strawberry)
• 300 g whipped cream
• 100 g QimiQ (not essential)
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 2 tbsp Amaretto
• possibly marzipan (pureed with milk and hand blender)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quick to prepare, fruity and delicious – also with other berries

Preheat oven to 155 degrees fan/convection oven. Cream soft butter, sugar, salt, and rum until fluffy. Grate marzipan, add milk, and blend with a hand blender until puree, then stir into the butter. Beat in eggs (room temperature), one at a time. Mix flour and baking powder and sift over the batter. Pour batter into greased and floured tartlet tins (12 cm diameter) and bake for about 25 minutes. Let rest in the tins briefly after baking, then turn out onto a wire rack and let cool. Wash and hull the strawberries and halve them. Spread each tartlet with a tablespoon of strawberry jam. Whip the cream with cream stiffener and vanilla sugar. Stir in QimiQ (room temperature) and add to the cream. Add Amaretto. (If desired, also mix in 1-2 tablespoons of marzipan puree at this time.) Let the cream cool slightly, then pipe into a cake pipe and arrange on the tartlets. Decorate with strawberry halves. Chill and serve chilled.