Summary

Ingredients

For the dough:

• 1 egg yolk
• 2 tablespoon water, cold
• 1 teaspoon vanilla extract
• 200 g flour
• 80 g suar
• 1 pinch (s) salt
• 125 g butter, soft

For the filling:

• 250 ml cream
• 250 g couverture, white
• 3 egg yolks
• 0.5 teaspoon ½ vanilla extract
• 500 g strawberries
• 0.5 ½ pack cake glaze, (for strawberries)

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Instructions

1. For the dough:
2. Mix the egg yolks, water and vanilla in a small bowl and set aside.
3. Mix the flour, sugar and salt in a second bowl. Knead in the butter until it forms an even dough. Then add egg mixture and knead well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
4. Roll out the dough on the floured worktop. Grease a tart / quiche form with butter and place the dough in it, if possible without pressing. The edge should be about 2 cm (a finger`s width) high.
5. Preheat the oven to 170 ° C.
6. For the filling:
7. Break the couverture into pieces and, together with the cream, melt in a small saucepan over medium temperature while stirring. Let cool down.
8. Mix the egg yolks with the vanilla extract and stir into the cream. This should no longer be hot, otherwise the yolk will freeze.
9. Spread the cream on the dough and bake in the oven for approx. 25-30 minutes. Then let the tart cool down and place in the fridge for 30 minutes.
10. Wash the strawberries, remove the stalk and cut into slices. Distribute the slices on the tart in a spiral from the outside in.
11. Prepare the icing according to the instructions on the packet and brush the strawberries with a pastry brush. Put back in the fridge. When the icing is firm, the tart is ready to serve!