Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Filling
Icing
Utensils
One tart tin (approx. 28 cm in diameter)
How it's done
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Cover the dough and chill for approx. 30 mins.
To shape
Roll out the pastry (approx. 32 cm in diameter) between two sheets of baking paper, remove the upper sheet. Place the dough in the tin along with the bottom sheet of baking paper. Prick the base very firmly with a fork, cover and chill for approx. 15 mins.
To blind bake
Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, slide the tart base onto a wire rack and leave to cool completely.
Filling
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Remove the bowl from the bain marie and allow to cool for approx. 5 mins. Beat the cream with the sugar until fluffy. Stir half of it into the chocolate using the whisk. Using a rubber spatula, carefully fold in the remaining cream. Spread the mixture over the tart base. Top with the strawberries, cover and chill for approx. 2 hrs.
Icing
Warm the jam in a pan and stir until smooth. Brush the strawberries with the jam, serve.
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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