Recipes > Pastries/Bread/Cake > Summer Strawberry Tart

Summer Strawberry Tart

Category: Pastries/Bread/Cake

 

 

Preparation

 

For the dough

  1. Add the ingredients for the dough into a mixing bowl and mix with a hand mixer to a smooth dough.

  2. Grease baking form. Add the dough into the form and smooth.

  3. Place the baking tin on a rack in the oven and bake for about 30 minutes at 180°C using convection heat.

  4. When done, allow the cake to cool and remove the from edge.

For the yogurt mixture

  1. Fill a small pot with cold water and soften the gelatin leaves in it.

  2. Add the yogurt, sour cream and thickened Agave juice in a mixing bowl and mix well.

  3. Remove the gelatin from the water and press firmly. Pour away the remaining water. Add the gelatin to the pot. Put the pot on the stove and dissolve the gelatin at low heat until it is completely liquidized. Careful: Do no allow the gelatin to become too hot because it will not gel afterwards.

  4. Add the gelatin to the yogurt mixture, stirring constantly.

  5. Clean the form rims and put back around the little cakes.  Fill with the yogurt filling. Allow the cupcakes to chill for 1 hour.

For the fruit glaze

  1. Wash and clean the strawberries and allow to dry, then halve, reserving 12 for garnish. Put the remaining strawberries with the sugar in a mixing bowl and purée finely.

  2. Prepare gelatin as in steps above.

  3. Add the liquid gelatin to the puréed strawberries and mix well. Carefully add the mixture on top of the yogurt mixture in the forms.

  4. Allow the cake to chill in the refrigerator for at least 4 hours until the gelatin is firm.

To serve

  1. Remove the cake from the refrigerator and then remove the form edges.

  2. Arrange the cake on a cake platter and garnish with the strawberry pieces.

Tip: Pass the strawberries through a sieve after puréeing to make a clear glaze.

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Ingredients

For the dough
    75 g  butter or margarine
    75 g sugar
    1 packet vanilla sugar
    2 eggs
    200 g flour
    1 tsp. baking powder
    250 ml milk

For the yogurt mixture
    500 g plain yogurt
    200 g heavy sour cream
    50 ml thickened agave syrup
    (or 50 g sugar)
    2 leaves of gelatin

For the fruit glaze
    500 g strawberries
    2 tbsp. sugar
    2 leaves of gelatin