Triple Strawberry Tart

Ingredients for 1 servings:

• 1 portion of shortcrust pastry from the store, approx. 350-400 g
• Peas, dried
• 150 g dark chocolate coating
• 1 kg strawberries
• 1 pack of gelling sugar (gelling magic without cooking), for 200 g of fruit
• 6 sheets of red gelatin or 1 sachet of gelatin powder
• e.g. chocolate, white

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Strawberry tart with three kinds of strawberries

Roll out the shortcrust pastry on baking paper (40 x 40 cm; roll width in a square), lightly flouring the rolling pin. Place the pastry sheet in a 26 cm springform pan, forming a 4-5 cm high rim. Trim any paper that extends over the edge of the pan. Prick the shortcrust pastry base several times with a fork. Place a second sheet of baking paper on top and add the peas for blind baking. Bake in a preheated oven at 180°C (convection oven) for 25-30 minutes until light brown. Let cool slightly in the pan, then remove the peas and let cool completely on a wire rack. Meanwhile, wash the strawberries, carefully remove the stems, and divide them into three batches: around 350 g, leave the best-looking berries, small and medium-sized, whole and place on an absorbent cloth. 350 g, halve or quarter the large ones or those with minor blemishes, depending on their size. Place about 300g of the remaining third into a tall bowl, mix with the gelling agent, and puree. Dissolve the cold, softened gelatin in the microwave or in a small pot on the stovetop and stir it into the puree. Heat the chocolate or couverture until spreadable, then spread about 50g of it over the inside of the shortcrust pastry base, including the edges, to prevent it from getting soggy later. Dip about a third of the beautiful, whole strawberries, now thoroughly dried, into the remaining, now only lukewarm, chocolate, and place them on silicone foil or baking paper to dry. Arrange the well-drained, halved or quartered strawberries close together on the chocolate-covered shortcrust pastry base. Smooth the strawberry puree over the top. Place the chocolate-covered strawberries, chocolate-side down, evenly on top of the strawberry puree. Spread the warmed white chocolate over the top in strings, or shave off shavings with a vegetable peeler and sprinkle them on top. Note: The three-part process sounds more complicated than it actually is. If you prepare the berries while the shortcrust pastry base is baking and chilling, you can chocolate-coat the base and the whole strawberries at the same time. While both are drying, you can make the puree. And then the layering only takes a few minutes.