Tart “Club Forest”
by Editorial Staff
In the summer, in the season of ripe strawberries, I suggest you prepare a light, almost weightless Strawberry Forest tart. On a thin shortcrust pastry, a layer of airy butter cream with red strawberry forest.
Cook: 3 hours
Serving: 8
Ingredients
- Flour – 200 Grams
- Powdered sugar – 2 Tbsp. spoons
- Cocoa powder – 20 Grams
- Butter – 100 grams
- Salt – 1 gram
- Egg yolk – 1 Piece
- Cream 33% – 400 Grams
- Condensed milk – 150 grams
- Strawberry – 600 Grams
Directions
- Prepare the required ingredients for the dough. Sift flour and cocoa into a bowl. Add powdered sugar and salt, stir.
- Cut cold butter into pieces and combine with dry mixture, stir quickly. Add the yolk, stir until smooth, collect in a ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes
- Roll out the dough into a thin layer, 5 mm thick. Transfer the dough into a mold with a diameter of 24 cm. Form the sides, 2-3 cm high. Prick the dough with a fork
- Place the crust in a preheated oven for 25-30 minutes
- Cool the cake completely, remove from the mold.
- Whisk the cream until firm peaks, pour in the condensed milk and stir until smooth. Fill the shortbread with cream up to the sides
- Wash and dry the strawberries. Cut the berry into 4 pieces and garnish the tart all over the cream
- Refrigerate for 2 hours.
Bon appetit!
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