Fresh Strawberry Tart
A fresh and fruity summer dessert featuring a sponge base, a thin layer of vanilla cream, and glazed strawberries.
- 40 min
- 148 kcal / serving
- easy
- vegetarian
- Protein
- 4 g
- Fat
- 2.7 g
- Carbs
- 26 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 3 pc egg (medium)
- 100 g sugar
- 100 g wheat flour
- 1 tsp baking powder
- 1 pack vanilla pudding powder
- 400 ml milk
- 2 tbsp sugar (for the pudding)
- 500 g fresh strawberries (washed and halved)
- 1 pack clear cake glaze / Tortenguss
- 2 tbsp sugar (for the glaze)
- 250 ml water (for the glaze)
Method
- Preheat the oven to 180 °C (top/bottom heat) and grease a tart base / flan pan.
- Whip the eggs and 100 g sugar for about 5 minutes until extremely fluffy, then gently fold in the flour and baking powder.
- Pour the sponge batter into the pan, bake for 12-15 minutes until golden, let cool completely, and invert onto a plate.
- Prepare the pudding using the pudding powder, 2 tbsp sugar, and 400 ml milk, let cool slightly, and spread smoothly over the base.
- Arrange the halved strawberries tightly in a circular pattern on top of the set vanilla layer.
- Prepare the cake glaze with 2 tbsp sugar and 250 ml water according to package instructions, spoon evenly over the strawberries starting from the center and cut the cake into 12 pieces.
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