How to make Danish Strawberry Tart | Serves 10 | Homemade pastry

Описание: Learn to how make Jordbærkage – Danish Strawberry Tart. A homemade press in pastry with an almond filling, a light layer of chocolate and pastry cream hidden beneath a layer of fresh strawberries for a sweet and flavorful tart

Serves 10

Ingredients:
Pastry
150 grams / 1 1/4 cups plain flour
1/4 teaspoon sea salt
8 grams / 1 tablespoon confectioner’s/icing sugar
100 grams / 3.5 ounces butter, cold and cubed
1 egg
Mazarin Filling
100 grams / 1/2 cup superfine/caster sugar
200 grams / 7 ounces marzipan
100 grams / 3.5 ounces butter, room temperature
2 eggs
40 grams / 1/4 cup plain flour
50 grams / 1.75 ounces chocolate, finely chopped
Pastry Cream
120 milliliters / 1/2 cup milk
1 egg
28 grams / 2 tablespoons superfine/caster sugar
8.5 grams / 1 tablespoon plain flour
2 teaspoons vanilla extract
177 milliliters / 3/4 cup heavy cream
400 grams / 14 ounces fresh strawberries, quartered or roughly chopped

Directions:
Place the flour, sugar and salt into a bowl and stir together, making a well in the center.

Place the egg yolk and butter into the bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.

Press into the baking dish evenly all the way up the edges.

Cover and refrigerate for at least 30 minutes.

Preheat the oven to 180C/350F and prick the pastry all over with a fork.

For the Mazarin filling, place the butter, sugar, marzipan and eggs into a blender and blend until smooth.

Toss in the flour and blend until well combined.

Pour into the pastry and place in the oven to bake for 30 minutes until browned, covering with aluminum foil, if necessary, until it’s barely jiggly.

Remove and evenly sprinkle the chocolate over the top of the filling, spreading with an offset spatula.

Set aside to cool and refrigerate for 1 hour to cool completely.

For the pastry cream, place the milk and egg, sugar, flour and vanilla extract.

Place on high heat and whisk until thickened and a trail remains in the center of the saucepan.

Pour into a bowl and cover tightly on top of the bowl and allow to cool completely.

Place the heavy cream into a small bowl and beat on medium until soft peaks are just formed.

Add the custard to the cream and whisk until well combined and smooth.

Spoon on top of the filling and spread out evenly.

Top with the strawberries, placing over the entire surface.

Slice and serve.

Dig in!

Recipe and notes can be found at https://roamingtaste.com/jordbaerkage...

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