Strawberry tart
Strawberry tart from Denmark.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- None
- Total
- 40 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Tart shell Heat oven to 175°C / 347 °F Grate the marzipan and mix thoroughly with the sugar. Whip the mixture with butter until fluffy. Whip the eggs into the mixture and then folk the flour into the dough. Line an approximately 24 cm springform pan with baking paper and grease with butter. Then roll out the dough and transfer to the pan. Bake in the middle of the oven for approximately 25 minutes. Prepare the vanilla custard while the dough bakes. Finely chop the chocolate and sprinkle over the shell after baking. Spread out the chocolate with a spatula as it melts. Allow the shell to cool to room temperature. Vanilla custard
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Marzipan250 g
- Sugar130 g
- Butter198 g
- Egg4
- Wheat flour50 g
- Dark chocolate100 g
- Vanilla sugar15 ml
- Cornstarch30 ml
- Milk177 ml
- Cream118 ml
- Strawberries500 g
- Mintto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Tart shell
Step 2
Heat oven to 175°C / 347 °F Grate the marzipan and mix thoroughly with the sugar. Whip the mixture with butter until fluffy. Whip the eggs into the mixture and then folk the flour into the dough. Line an approximately 24 cm springform pan with baking paper and grease with butter. Then roll out the dough and transfer to the pan. Bake in the middle of the oven for approximately 25 minutes. Prepare the vanilla custard while the dough bakes. Finely chop the chocolate and sprinkle over the shell after baking. Spread out the chocolate with a spatula as it melts. Allow the shell to cool to room temperature. Vanilla custard
25 min
Step 3
Mix vanilla sugar, egg yolks, sugar and corn starch in a saucepan. Turn the heat to medium and whisk in the milk. Heat the mixture while stirring until it thickens. Transfer the custard to a container and cool completely. Whip the double cream to a light foam and folk into the cooled vanilla custard. Tart assembly
Step 4
Rinse the strawberries, remove the stems and quarter from top to bottom Spread the vanilla custard in a thick layer on top of the tart shell. Top with the fresh strawberries and fresh mint (optional). Bon appétit!
Nutrition
Per serving · estimate
- Calories
- 1003 kcal
- Protein
- 21.6 g
- Carbs
- 77.3 g
- Fat
- 68.6 g
- Saturated fat
- 37.7 g
- Fibre
- 3.6 g
- Sugar
- 44 g
- Sodium
- 231 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Eggs
- Wheat
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Strawberry tart take?
40 min all in — 15 min prep, 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
130 g of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.