Summary

Ingredients

• 100 g wheat flour
• 50 g spelled flour
• 1 teaspoon Baking powder
• 60 g cane suar
• 2 egg yolks
• 60 g butter, cold
• 2 tablespoon water, cold
• Legumes for blind baking
• 200 g marzipan paste
• 2 tablespoon jam (orange jam)
• 500 g strawberries
• 250 g whipped cream
• 20 g vanilla suar
• 3 tablespoon pistachios, chopped

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Instructions

1. For the base, knead the first 6 ingredients with 2 tablespoons of cold water to form a dough. Line a tart pan with baking paper. Line the mold with the dough and prick several times with a fork.
2. It is best to put the tart pan briefly in the freezer or chill in the refrigerator for about 20 minutes. Preheat the oven to 200 ° C (convection). Blind baking with legumes for approx. 10 - 12 minutes. Remove the legumes and let the base cool down briefly.
3. Roll out 180 g of marzipan between two layers of cling film, lay out on the cake and then bake for another 6 - 8 minutes. Brush with jam after cooling.
4. Rinse and clean the berries, cut 2/3 of them into slices and place on the floor. Whip the cream with the vanilla sugar until stiff and pour over it.
5. Quarter the remaining strawberries, grate the rest of the marzipan (works best if it has been in the freezer for a short time). Spread both on the tart with the pistachios.