Fresh Strawberry Tart - Easy "Free-Form" Strawberry Tart Recipe (May 2019).
The combination of fine lime cream and fresh strawberries is simply unbeatably delicious. A crunchy bottom of wholegrain biscuits makes the cake creation perfect. Our verdict: absolutely try it!
- 4 eggs + 6 egg yolks
- 225 g fine sugar + 2 tbsp sugar
- 125 g of flour
- 200 g whole grain biscuits
- 75 g of liquid butter
- 275 ml of milk
- 125 ml of lime juice + 2 tablespoons of lime juice
- 2x bowl of 1 organic lime
- 1 heaped EL strength
- 500 g strawberries
- Mix 50 g of powdered sugar
- 400 g of cream
- 1 packet of cream sticks
Basic recipe biscuit mass
Beat 4 eggs and 2 tablespoons of hot water for about 10 minutes until the mixture is creamy white. While continuing to whisk, add 125 g of the finest sugar, then continue beating for 1-2 minutes until the sugar has dissolved. Sift 125 g of flour over it, fold in gently and loosely with a whisk (do not stir).$config[ads_text] not found
Recipe tart with lime cream
Add 1 200 g of whole grain biscuits to oats (crumbled, eg "hobbits") and 75 g of liquid butter. Press in a tart form or on a spring plate (about 30 cm Ø) as a floor. Sprinkle with biscuit, bake in a hot oven (200 degrees, middle rack) for about 15 minutes. Let cool down.
Boil 2 275 ml of milk and 100 g of sugar. Stir 80 g of butter into small pieces over medium heat. Stir 125 ml of lime juice, the skin of 1 organic lime and 1 heaped EL starch until smooth, stir in 6 egg yolks. Add to the milk and heat with stirring until the mass is thickened. Approximately Allow to cool for 5 minutes. Stir until smooth, spread on the biscuit. Approximately Refrigerate for 3 hours.
3 500 g of strawberries (quartered), mix 1 cup of organic lime, 2 tablespoons of lime juice and 50 g of powdered sugar. Beat stiffly with 400 g of cream with 2 tablespoons of sugar and 1 sachet of cream stabilizer, spread on the lime cream. Give strawberries. Serve immediately.