Lavender Tart with Marinated Strawberries

dough

1. Mix the flour with the rice flour and sugar as well as the pinch of salt in a bowl, make a hollow in the middle, add the orange zest and distribute the butter in flakes on the edge.
2. Now process everything very quickly with your hands into a smooth dough, wrap in cling film and leave to rest in the refrigerator for about 1 hour.

molding

1. Bring the cream together with the lavender flowers to the boil briefly, allow to cool a little and then strain through a sieve. Mix the lavender cream with the sugar, eggs, starch and sugar until smooth, then fold in the quark and season with a dash of Cointreau.

Marinated strawberries

1. Rinse the strawberries briefly. Puree 150 g of the strawberries with the orange juice and add sugar to taste. Our strawberries were as sweet as sugar, so there was no need to add any more sugar.
2. Halve the other strawberries and cut into small cubes, marinate with the strawberry puree and place in the refrigerator.

Assembly and finish

1. Then roll it out thinly between two cut freezer bags, peel off the top freezer bag, place the tart tin upside down and cut with a “seam allowance” of 1 cm, turn the tart tin with the bag over, peel off the bag, then the dough slides in as if by itself form.
2. Now prick the dough base several times with a fork and spread the icing on the dough and then bake in the oven preheated to 180 for 45 minutes. Then let cool down completely and serve with the marinated strawberries.

annotation

1. I like to use a portion of rice flour for shortcrust pastries, because the rice flour ensures that the dough becomes a lot more tender. However, since rice flour has no gluten, the proportion of rice flour must not be more than a third of the total flour.