Thursday, June 30

Strawberry tart

Summer is comming! And for me that means fruit tarts! One of my favorites is this strawberry tart. I have made it several times for birthdays, and made it for my colleages from my internship. And so far, it has been a great succes!
My favorite part is the crust. It's made of pecans, my favorite nut type. The filling is made of creamcheese and white chocolate, and to make it summery, I added some lemon juice. 

  • 3/4 cup Pecans
  • 1/4 cup (32g) sugar
  • 1 1/2 cup flour
  • 1/2cup (113gr) butter, in pieces
  • 1 eggyolk

1. Preheat the oven at 170C (338F). Grind the pecans in a food processor. My experience is that the pecans don't really 'grind', but they consist of bits of pieces. Thats no problem, I actually quite like it. Yumm!
2. Mix the butter, sugar and flour together. I do this with the Kitchen Aid, but use what you like. Then add the pecans.
3. Add the eggyolk and combine throuhly untill it forms a ball of dough. It's not supposed to be a firm dough, like a cookie dough. It's more like a floury dough.
 (is that even correct english, haha)
4.This dough is hard to roll out. What I do is I take pieces from the dough and press them into the pan, untill it forms a whole crust. Make sure you spread the dough evenly, so that there are no tiny holes.
5. Place a piece of baking papier over the crust, then spread baking beans over it.  Bake in the oven for about 15-17 minutes with the baking paper over it. After, remove the baking paper and baking beans and bake for another 10 minutes. At the end the ends should be brown and crispy.
Let it cool down.

  • 80gr white chocolate
  • 300gr creamcheese
  • 1/2 cup (100g) white sugar
  • 1 teaspoon vanilla sugar
  • Strawberries
1. Mix in a bowl or a food processor the cream cheese, sugar, vanilla sugar until its a fluffy'-like mixture
2. Melt the white chocolate a bain marie. Then you can spread the chocolate over the crust, or mix it with the entire filling.  Sometimes I like spreading it over the crust, and let it cool down and get hard. This gives an extra firm and crispness to the tart. If you mix it with the filling, let it cool down a little before you do so.

3. Spread the mixture over the crust. Remove the crowns of your strawberries and cut into slices. Place them on the cake, and voila!

I let the cake still half an hour in the refrigerator before I cut it.
I promise you will not regret having the tart, perfect for spring or summer!

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