Ingredients For the pastry
- 250 g flour
- 140 g butter
- 80 g sugar
- 20 g dry macaroons
- 1 pc egg
- salt
Ingredients For the filling and the garnish
- 400 g strawberries
- 200 g fresh cream
- 30 g granulated sugar
- 5 g edible gelatine in sheets
- lime
- icing sugar
For the strawberry tart recipe, mix the flour, sugar, well crumbled macaroons and a pinch of salt. Mix the cold butter cut into pieces, until you get a sandy mixture; knead it with the egg, collect it with a ball, wrap it in a film and let it rest in the refrigerator for at least 1 hour. Roll out the dough into a sheet about 4 mm thick. Cover a cake pan (ø 20 cm) and trim the overflowing paste. Cover the bottom with baking paper and spread over a few handfuls of dried beans or the special ceramic spheres for cooking in white. Bake at 180 ° C for 20-25 minutes, then remove the baking paper and the beans (or spheres) and continue cooking for about 9 minutes.
FOR THE FILLING: Clean 150 g of strawberries, cut them into pieces and cook them in a saucepan with the juice and grated rind of 1/2 lime, the granulated sugar and 1 tablespoon of water for 8-10 minutes, until it begins to boil . Blend it, dissolve the gelatine, soaked in water and well squeezed, and let it cool. Lightly whip the cream with 1/2 tablespoon of icing sugar and mix it with the strawberry smoothie. Fill the pastry shell with the cream and strawberry mixture and let it cool in the refrigerator for at least 1 hour. Peel the remaining strawberries, cut them into slices, spread them on the cake surface and serve.
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