Strawberry Tart with Marzipan and Amaretto Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 75 g butter
- 75 g suar, finer
- 1 pinch (s) salt
- 1 teaspoon rum
- 100 g marzipan raw material
- 2 egg (s), (size L)
- 125 g flour
- 1 teaspoon Baking powder
- 4 tablespoons milk
For covering:
- 400 g strawberries
- 6 tablespoon jam (strawberry)
- 300 g whipped cream
- 100 g QimiQ, (does not have to be)
- 1 pack cream stabilizer
- 1 packet vanilla sugar
- 2 tablespoon amaretto
- possibly marzipan (pureed with milk and hand blender)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 155 degrees circulating air
- Mix the soft butter, sugar, salt and rum until frothy. Grate the marzipan, add the milk and mix with the hand blender to puree, then stir into the butter. Beat in eggs (room temperature) one after the other. Mix the flour and baking powder and sift over the dough.
- Fill the dough into greased and floured tartlet molds (12 cm diameter) and bake for about 25 minutes.
- Let rest briefly in the tins after baking, then turn out onto a rack and let cool down.
- Wash and clean the strawberries and cut in half.
- Spread a tablespoon of strawberry jam on each tartlet.
- Whip the cream with the cream stabilizer and vanilla sugar - stir the QimiQ (room temperature) and add to the cream - add the amaretto.
- (If desired - mix in 1-2 tablespoons of marzipan puree).
- Let the cream cool a little - then pour it into a cake syringe and distribute it on the tartlet. Decorate the strawberry halves on top. Place in a cool place and serve cool.
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