Strawberry tart with vanilla cream

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 125 g powdered sugar
• 1 egg(s)
• 1 pinch of salt
• 250 g mascarpone
• 200 g whipped cream
• 1 vanilla pod(s) (the pulp)
• 1 pack of cream stiffener
• 500 g strawberries
• 1 pack of cake glaze, clear
• 2 tbsp sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

can also be made with sponge cake

Knead the flour with the butter in pieces, 75g of powdered sugar, egg, salt, and 1 tbsp. cold water into a smooth dough. Cover and chill for 30 minutes. Roll out the dough on a floured surface into a circle (approx. 30cm in diameter) and place in a greased tart tin. Press the edges down firmly and pierce the base several times. Let the tart rest for about 20 minutes. Then bake in a preheated oven at 175°C (150°C fan-assisted oven) for about 20 minutes. In the meantime, wash and hull the strawberries. Slice 7 large strawberries. Halve the remaining fruit. Let the base cool on a wire rack (if you are using a tart tin with a removable base, remove the edge to cool the cake more quickly; if you are using a regular tart tin, simply let it cool in the tin). Whisk the mascarpone with the vanilla seeds and 50g of powdered sugar until smooth. Whip the cream until stiff, gradually adding the cream stabilizer. Fold the cream into the mascarpone. Place the tart on a plate, pour in the cream, and smooth it down. Top the tart with strawberries (fan slices along the edge, halves in the middle). Mix the glaze with the sugar in a saucepan. Gradually stir in 250 ml of water and bring to a boil. Spread the glaze over the strawberries and let it dry. I usually use vanilla essence instead of vanilla seeds (for cost reasons), but it tastes better with the seeds alone. I’ve also made this cake many times with a sponge base, and it’s also very, very delicious.