Strawberry Tart
Recipe for strawberry tart with marzipan, chocolate and vanilla cream.
Servings 8 servings
Ingredients
Marzipan cake (mazarin base)
- 250 g marzipan, coarsely grated
- 180 g butter, at room temperature
- 100 g caster sugar
- 50 g plain flour
- 3 eggs
- 1/2 tsp baking powder
- 1 pinch salt
- A little butter for the tin
Chocolate topping
- 100 g dark chocolate
Vanilla cream
- 250 ml whole milk
- 100 ml whipping cream (38% fat)
- 3 egg yolks
- 40 g caster sugar
- 2 tbsp cornflour
- 1/2 vanilla pod, seeds scraped out (or 1 tsp vanilla sugar)
To serve
- 1 punnet fresh strawberries
- Finely chopped unsalted pistachios, optional
Instructions
Marzipan cake (mazarin base)
- Beat the butter and sugar together well.
- Add the marzipan and beat it thoroughly into the mixture.
- Add the eggs one at a time, beating thoroughly after each egg.
- Fold in the flour, baking powder and salt with a spatula or similar, then pour the marzipan mixture into a greased springform tin lined with baking parchment on the base.
- Bake the marzipan cake in a preheated oven at 190°C, conventional oven (top and bottom heat), for about 35 min. Press gently on the centre of the cake to check whether it feels as firm as the rest of the cake. If the centre feels softer, give it a little longer.Let the cake cool before removing it from the springform tin and placing it on a plate.
Chocolate
- Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water.
- Spread the cooled marzipan cake with the chocolate and let it set, - in the fridge for 15-20 min. if you like.
Vanilla cream
- Put the milk, egg yolks, sugar, cornflour and vanilla in a small saucepan and whisk well together. If using a vanilla pod, add the empty pod to the pan too.
- Heat the vanilla cream over a low heat until it comes to the boil and thickens, - whisk constantly so it does not go lumpy or catch on the bottom. Let the cream bubble gently for a couple of minutes over a low heat, then turn off the heat.
- Pour the vanilla cream into a deep plate (fish out the vanilla pod, if used) and press cling film directly onto the surface of the cream so no condensation forms. Put the vanilla cream in the fridge and let it cool completely.
- Once the vanilla cream has cooled, whip the cream to soft peaks and fold it into the vanilla cream in a couple of additions.
Strawberry tart
- Top the marzipan cake with the vanilla cream, - spread it well out to the edges, but bear in mind that the strawberries will push the cream outwards a little. It is important that the chocolate is completely set before the cream is spread on.
- Top the cake with plenty of strawberries, - halved and whole, and sprinkle with finely chopped pistachios if you like. Keep the cake in the fridge until it is to be served.