A cake filled with the taste of summer.
Strawberries and elderflower go well in hand. Instead of vanilla cream, I have chosen to use whipped cream, flavored with elder flower cordial, which gives a lighter and more airy taste. The frangipane has also got a small tip of salty liquorice.
Perfect for those hot summer evenings.
STRAWBERRY TART WITH ELDERFLOWER CREAM
SHORT CRUST PASTRY :
150 G WHEAT FLOUR
100 G COLD BUTTER, CUBEd
50 G ICING SUGAR
Crumble the butter into the flour, this can be done with a whisk until it resembles breadcrumbs.
Sift icing sugar in and add the egg.
Quickly knead it, wrap the dough into film and chill it for at least 1 hour.
Roll out the dough between two pieces of baking paper, sprinkled with a little flour so that it does not stick, to a thickness of 3 millimeters.
Line the tart tin with the dough, cut off the edges and refrigerate for another 30 minutes.
Preheat the oven to 200 degrees celsius. Put a piece of baking paper on top of the dough and fill with dry rice, beans or ceramic baking beans.
Bake the tart shell for 10-15 min.
Remove the baking paper along with the beans, so that the tart is ready for the frangipane.
75 G MARZIPAN, MIN 60% ALMONDS
50 G SUGAR
1 TSP. LICORICE POWDER
50 G DARK CHOCOLATE.
Blend the marzipan, add butter, sugar, eggs and licorice powder.
Churn it into a creamy mixture.
Spread the frangipane out onto the pre-baked crust and be sure to get it right out to the sides. Bake the tart in a for 20-25 min in a oven at 200 degree celsius.
Remove it and let the tart cool completely before brushing it with melted dark chocolate.
ELDERFLOWER CREAM :
3 DL. HEAVY CREAM 38 %
2 TBSP. ELDERFLOWER CORDIAL
400 G FRESH RED STRAWBERRIES
GRATED DARK CHOCOLATE
Whip cream stiff with elderflower cordial.
Spread it over the hardened dark chocolate.
Decorate with strawberries and grated chocolate.