|1.||Flour Dough||250 Column|
|2.||Sugar Dough||0.5 Art.|
|3.||Butter Dough||125 Column|
|4.||Baking powder Dough||1 Tsp|
|5.||Salt Dough||1 pinch|
|6.||Chicken egg Dough||1 PC.|
|7.||Strawberry Filling||400 Column|
|8.||Sugar Filling||0.5 Art.|
|9.||Cream 33% Filling||200 Ml|
|10.||Flour Filling||2 art. l|
|11.||Vanilla Filling||1/2 Tsp|
|12.||Chicken egg Filling||3 PC.|
Smash the strawberries in a puree with a blender, wipe through the full to remove the seeds and add the sugar in the puree.
For the dough, mix the crushed butter with flour, salt, and sugar. Grind into crumbs.
Then add the egg and knead the dough.
Roll out the dough and transfer to the baking dish by making the sides, the dough must also be pierced in several places with a fork. Put the form with the dough in the refrigerator for 30 minutes.
For the filling, beat a little egg in a deep bowl.
Pour the cream into the eggs and add the vanilla. Whisk for a minute.
Add strawberry puree and flour to the egg mixture, mix well.
Pour the finished stuffing onto the cooled cake and bake at 180 degrees for 30-40 minutes.
Cool the finished cake, remove it from the mold and refrigerate it before serving, it is even tastier when chilled.
Tart with strawberries and cream turns out to be surprisingly gentle, tasty, with a rich and rich taste. Cooking is not too difficult, the main thing is to follow the recipe. Cream must be fat, but it is acceptable to take another 20% fat. The dough is sandy and very tender, before serving, be sure to decorate the cake with fresh berries.