Strawberry tart

Ingredients for 12 servings:

• 250 g flour
• 150 g butter
• 75 g powdered sugar
• 1 pinch of salt
• 1 egg(s), including the yolk
• Flour for processing
• 6 sheets of gelatin
• 1 kg strawberries
• 2 vanilla pods, the pulp
• 50 g powdered sugar
• 2 tbsp lemon juice
• 1 lemon(s), zest grated
• 500 g low-fat quark
• 250 ml cream
• Powdered sugar & lemon balm leaves for garnishing
• Pulses for blind baking

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

For the shortcrust pastry, sift the flour into a bowl and make a well. Place the not-too-cold butter in small pieces around the edge of the flour, then add the icing sugar, salt, and egg yolk to the center. Quickly knead everything, starting at the edge, into a smooth dough. Form a ball and chill in a covered bowl. Roll out the dough on a floured surface into a circle slightly larger than the tart tin and place it in the greased or parchment-lined tin. Trim off the excess. Prick the dough with a fork, cover with parchment paper, and fill with lentils or peas. Bake in the oven preheated to 200°C on the second-lowest rack for 20 minutes. Then remove the pulses and paper and bake for another 10 minutes. Let cool on a wire rack. For the strawberry cream, soften the gelatine in cold water. Hull and roughly dice 500g of strawberries, then simmer with the vanilla pulp, powdered sugar, lemon zest, and lemon juice for about 5 minutes. Blend until smooth using a hand blender. Dissolve the drained gelatine in the hot fruit purée while stirring, then chill the mixture for about 30 minutes. Hull and halve the remaining strawberries. Whip the cream until stiff, fold in the quark, and fold into the cream. Spread the strawberry cream onto the cooled tart base and smooth it out, then arrange the strawberries in a circle. Cover and chill the tart for at least 6 hours, or overnight if preferred. Sprinkle the strawberry tart with powdered sugar before serving and garnish with small lemon balm leaves.