Strawberry Tonka Tart

dough

1. Mix the flour with the rice flour and powdered sugar as well as the pinch of salt in a bowl, make a well in the middle, add the lemon 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. Butter four small tartar molds well, then remove the batter and cut into four parts.
3. Then roll out a thin portion between two cut freezer bags, peel off the top freezer bag, place the buttered tart shape upside down on the dough and cut it to size with a seam allowance of approx. 1 cm.
4. Now turn the tart pan with the dough and freezer bag upside down, pull off the freezer bag and now the dough slides into it as if by itself. Now put a piece of aluminum foil in each mold and adapt it well to the tart shape and now place the chickpeas on top for blind baking and bake the tarts for 25 minutes in an oven preheated to 180 degrees.
5. Then take out, let cool and remove the aluminum foil and the baked peas.

Tonka cream

1. Mix the milk with the cream and set aside about 6 tbsp. Mix the egg yolks with the starch and the 6 tablespoons of the cream-milk mixture until smooth. Put the milk and cream mixture in a saucepan, add the sugar and grate half of the tonka bean.
2. Now bring the milk and cream mixture to the boil while stirring. Just before it boils, remove two ladles from it and add to the starch mixture and stir everything well. When the milk boils, stir in the starch and egg mixture, simmer for about 1 minute. Then take it off the stove and let it cool down, stirring every now and then.

Strawberries

1. Rinse and clean the strawberries briefly and cut 150 g strawberries into small pieces and puree them very finely with the elderflower syrup and now add the preserving sugar and bring to the boil while stirring and let the jam boil for about 3 minutes.

Assembly and finish

1. When the tartlets have cooled down, spread the clay cream on the base and spread it on. Now the strawberries are placed on the cream, each strawberry is pulled individually through the still hot jam and placed on the tartlet -. This saves you the really bad tasting cake topping and the strawberries are protected by a thin aromatic film.