IngredientsStrawberries – 0.5 kg
Butter – 150 g
Chicken eggs – 2 pcs.
Wheat flour – 1.2 cups
Sugar – 1 cup
Gelatin – 15 g (1 pack)
Photo of the finished dish
Check out the recipe
Step by step recipe with photoIt would be a sin not to make a dessert with these incredibly fragrant strawberries during the picking season. In summer, we especially want a refreshing and cool treat, so strawberry tart will be a favorite treat on hot and sweltering days. It’s quick to make, the only downside is that it takes a long time to cool, but trust me, it’s worth it!
To prepare a languid and cool strawberry tart, you need to prepare all of its ingredients in advance.
The base for our tart is a sand base. To make it, we break the chicken eggs into a container and mix them with 0.5 cups of granulated sugar with a fork or whisk. If you use homemade eggs, the base will have a richer yellow color.
Melt the butter in the microwave and cool to room temperature. Pour it into the egg mixture and add the sifted wheat flour. The dough will become quite thick, so you will need to stir it further with a fork. Depending on the density of the dough, add flour little by little. As soon as it becomes elastic, pour the rest of the flour on the table and gently knead the shortbread dough.
Make sure its temperature does not rise above 25 degrees. If the dough is sticky to your hands, place it in the refrigerator and then knead again.
Cover the baking dish with parchment paper and place the shortbread dough in it, moistening the palms of your hands with cold water. Try to make small sides. Bake the base for 15-20 minutes in an oven at 180-200 degrees.
While the base is baking, take care of the contents. Pour 50 g of hot water over the gelatin and let it swell.
Rinse the strawberries in water, tear off the tails and place them in a container. Add the remaining 0.5 cups of sugar and whisk everything with a blender. Pour in the swollen gelatin and whisk again.
Remove the shortbread base and chill for 10-15 minutes without removing it from the mold. Then fill with strawberry jelly and place in the refrigerator for 2-3 hours or in the freezer for 0.5-1 hours to harden.
Once this is done, remove the mold and parchment paper. Slice the strawberry tart into portions and garnish with mint leaves. Serve with hot tea or coffee.