Strawberry mousse chocolate tart

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 pinch of salt
• 150 g flour
• 30 g cornstarch
• 1 tbsp vanilla sugar
• 30 g baking cocoa
• 1 tsp cream of tartar baking powder
• 400 g strawberries
• 1 tbsp lemon juice
• 2 sheets of agar-agar, alternatively 1 tsp agar-agar powder
• 200 g low-fat curd cheese
• 150 g double cream cheese
• 40 g powdered sugar
• 400 g cream
• 1 packet of vanilla sugar
• 200 g dark chocolate
• some strawberries for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

without gelatin

Preheat the oven to 175°C (top/bottom heat) and line a large baking pan (e.g., a 26cm springform pan) with baking paper. Separate the eggs. Beat the egg whites and a pinch of salt in a food processor until semi-stiff, then add the sugar and beat until stiff peaks form. Slowly fold in the egg yolks in batches, stirring continuously. Combine the flour with the cornstarch, vanilla sugar, cocoa powder, and baking powder, and carefully fold into the beaten egg whites until combined. Pour the batter into the springform pan and bake for about 30 minutes. Then let it cool completely. Meanwhile, finely puree the strawberries with the lemon juice in a blender. Place the strawberry puree in a saucepan and bring to a boil with the agar-agar. Stir in the agar-agar completely and let the mixture simmer for about 2 minutes. Then let it cool for 5 minutes. Combine the quark with the cream cheese and powdered sugar, then stir into the strawberry mixture until smooth. Leave to rest in the fridge for 5 minutes until the mixture begins to set. Meanwhile, whip the cream with the vanilla sugar until stiff peaks form. Carefully fold in the lightly set strawberry mixture. For a large strawberry mousse tart, trim the top of the sponge cake and place it in a cake ring. For small tarts, use serving rings to cut out small tarts from the cake base. Spread the strawberry mousse on top and leave the tart(s) to set in the fridge for at least 1 hour. Chop the chocolate into small pieces and melt. Halve the strawberries and dip them in the chocolate. Put the remaining chocolate in a piping bag and spread it over the tart(s). Then garnish with the chocolate-covered strawberries.