I bake today: Strawberry Tart with Sour Cream
Preparation: 90 minutes (including cooling time)
Cooking time: 60 minutes
Total time: 150 minutes
Category: Baking Recipes, Cake Recipes
Our Recipe rating:
Strawberry Tart with Sour Cream
Ingredients for 1 Strawberry Tart:
- 250 grams of flour
- 125 grams of butter
- 80 grams of powdered sugar
- 1 egg
- 1 pinch of salt
- 300 grams of sour cream
- 50 grams of sugar
- 300 milliliters of cream
- 400 grams of strawberries
- 1 stalk of rhubarb
- 35 grams of canning sugar 2:1
- ½ vanilla pod
- 1 packet of vanilla sugar
- 1 packet stabilizer for whipping cream
- Butter for greasing
Kitchen Helper/Gadgets:
- Tart tin
- Cling film
- Baking paper
- Mixing bowl
- Mixer/Food Processor
- Sieve
- Vegetable peeler
- 500 grams of leguminous vegetables for blind baking
- Rolling pin
- Spatula
- Pot for cooking the strawberry rhubarb sauce
- Blender
- High vessel for mashing the sauce
- High vessel for beating the cream until stiff
Instructions:
…for the shortcrust pastry:
Add 125 grams of butter at room temperature, 80 grams of powdered sugar, 1 egg and 1 pinch of salt in a mixing bowl. Sift 250 grams of flour and also give it into the mixing bowl. Knead all ingredients with your hands until a smooth shortbread, if the dough seems to be too sticky add another 1 – 2 tablespoons of flour and continue kneading. Wrap the dough in cling film, then let rest for about 1 hour in the refrigerator.
…for the strawberry rhubarb sauce:
Peel rhubarb using a vegetable peeler and then cut into 1 to 2 centimeter large pieces. Wash 100 grams of strawberries, remove the stalk and then cut in halves or quarters depending on their size. Score ½ vanilla pod lengthwise with a sharp knife and scrape out the seeds.
Give rhubarb and strawberries along with 2 tablespoons of water, 35 grams of canning sugar (2:1), vanilla seeds and the vanilla bean into a small pot. Heat up over medium heat, bring to a boil and let simmer for about 4 – 5 minutes, stirring occasionally.
Remove the vanilla bean and pour the fruit mixture into a high vessel and puree with a hand blender for about 1 minute until a viscous sauce, set aside and allow to cool.
…for the sour cream:
Give 300 milliliters of cream along with 1 packet of vanilla sugar & 1 packet of cream stabilizer into a high vessel & beat until stiff using a mixer. Give 300 grams of sour cream & 50 grams of sugar into a mixing bowl and give it a quick stir. Carefully fold in the whipped cream using a spatula, then set aside.
…other preparations:
Preheat the oven to 180°C (top/bottom heat). Grease the tart tin with a piece of butter.
…for the tart bottom:
Get the shortcrust out of the refrigerator, slightly flour the working top and roll out using a rolling pin until thin and flat and you reach the size of the tart tin. Place the rolled out shortcrust carefully over the prepared tart tin and line the bottom and sides of the tin with the dough. Use a fork to prick the bottom of the shortcrust multiple times, then place a sheet of baking paper over the dough and give 500 grams of leguminous vegetables onto the baking paper to weight down. Blind bake the shortcrust for about 15 minutes in the preheated oven.
Then remove the baking paper including leguminous vegetables and bake the shortcrust another 10 – 12 minutes until golden brown. Get the shortcrust out of the oven and allow to cool completely.
…for the strawberry tart with sour cream:
Wash the remaining strawberries, remove the stalk and cut into halves or quarters depending on their size. Carefully overthrow the shortcrust & remove the tart tin.
Give the sour cream mixture onto the cooled shortbread, arrange the remaining strawberries on the cream and finally garnish the tart with some strawberry rhubarb sauce.
Cut strawberry tart into pieces and serve.
Bon Appetite!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):