Strawberry and vanilla tart with white chocolate

Today I brought you a delicious strawberry-vanilla tart with white chocolate. A spring-like cake dream made of crispy shortcrust pastry, delicious vanilla cream and fruity strawberry topping ... ♥

Erdbeer-Vanille-Tarte

The strawberry-vanilla tart isn't baked in 10 minutes like many a quick sponge cake, but it's worth it! And the combination of crispy base, vanilla cream with white chocolate and strawberries tastes simply heavenly. If you wish, you can simply leave out the icing, it is not absolutely necessary.

Tart ...

… Yes, tart somehow always sounds a bit more elegant and charming than “cake” to me. Therefore, this “tart” is also wonderfully suitable for guests or occasions such as family celebrations. Because it not only looks beautiful, but will also delight everyone. But we also just ate them the days just like that, without a special occasion and with great pleasure. Or what it is more likely: The tart was simply eaten away in no time at all. And I had to make a promise to bake them again soon. Ok I'll do…

Tartes originally come from French cuisine and can be topped with both savory and sweet toppings. But they all have one thing in common: a shortcrust pastry as a base. Of course, not sweet for the savory variant. Tartes are usually baked in special flat, round baking tins with a wavy rim. But what I'm getting at: Of course, you can bake this strawberry-vanilla tart in a springform pan instead. By the way, I like to use these Crusty Bake Tart and Quiche Pan * with practical lifting floor. If you bake tarts and quiches more often, it is definitely worth buying a special pan. Otherwise, as already mentioned: just use a springform pan. In it you pull the dough up on the edge, ideally for about 2 cm, that is completely sufficient.

Erdbeer-Vanille-Tarte

You can find my quick ones here on the blog for other tart recipes Eggnog tart, Applesauce Crumble TartTarte aux Prunes (tart with prunes) as well as the Christmas baked apple tart. Okay, luckily Christmas is still a while, but I would still like to recommend this apple tart to you. Absolutely delicious! And the Christmas season comes every year faster than you think (and sometimes quite surprising 😉).

But now we are of course looking forward to spring and summer, with all their wonderful facets. That's why it's time to enjoy the strawberry season first! Have fun baking ... ♥

Erdbeer-Vanille-Tarte

Print

Strawberry and vanilla tart with white chocolate

  • Prep Time:
    1 hour
  • Cook Time:
    6 hours
  • Total Time:
    7 hours
  • Yield:
    1 round tart (24-26cm)
 piece

Ingredients

Tart bottom

  • 210 g flour
  • 40 g ground almonds
  • 60 g sugar
  • 100 g Cold butter
  • 1 pinch of salt
  • 20 g Licor 43 * (or milk / water)
  • 1 Teaspoon vanilla extract

vanilla cream

  • 230 g milk
  • 100 g White chocolate
  • 1 Egg (size M)
  • 30 g sugar
  • 4 Sheet of white gelatin
  • 50 g  Licor 43 * (or eggnog / cream)
  • 1 Teaspoon vanilla extract
  • 200 g cream

decoration

  • approx. 400 g strawberries
  • 1 Pack of cake toppings ((red or clear or strawberry variety))
  • 150 g water
  • 50 g  Licor 43 * (or water)
  • 50 g Raspberry syrup (or strawberry syrup)
  • 20 g sugar

Instructions

Tart bottom

  1. Knead all ingredients quickly or, better, mix them together briefly in a mixer until a crumbly dough is formed.
  2. Knead again briefly by hand and wrap in cling film for approx. 30 minutes in the refrigerator or for 15 minutes in the freezer.
  3. Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection / hot air. Lightly grease the tart form.
  4. Knead the dough again briefly until smooth and roll it out (between two strips of cling film) and press it evenly into the mold.
  5. Put a layer of baking paper on the dough and spread baking peas (ceramic balls) or legumes on top. Bake for about 20 minutes. During this time, prepare the vanilla cream.
  6. Remove the peas and baking paper after baking and let the tart base cool on a wire rack.

vanilla cream

  1. Whisk the egg with some of the milk.
    Briefly bring the rest of the milk, sugar, salt and vanilla extract to the boil in a saucepan. Remove from the heat and add the chocolate in pieces. Melt it in it, stirring occasionally.
  2. Soak the gelatine according to the instructions on the packet.
  3. Slowly stir some of the vanilla-chocolate milk into the egg-milk mixture. Pour this mixture back into the rest of the vanilla chocolate milk and stir in well.
  4. Heat the cream again slightly over low heat, stirring constantly (approx. 70 ° C) - do not bring to the boil. (Also works great in a food processor with a cooking function.)
  5. Add Licor 43 and mix in. Transfer through a fine sieve into a clean bowl.
    Then squeeze out the gelatine and stir in until it has melted.
  6. Transfer the cream, cover and chill (at least 90 minutes) until it starts to thicken.
  7. Stir the vanilla cream again well. Whip the cream until stiff and fold into the vanilla cream.
    Spread the finished vanilla cream on the tart base and let it cool completely in the refrigerator (at least 4 hours or overnight).

decoration

  1. Cut the strawberries into even slices.
  2. Spread on the vanilla cream.
  3. For the cake topping, put water, Licor 43, raspberry syrup and sugar in a small saucepan and stir well. Then bring to the boil briefly while stirring.
    Let the icing cool down a little. Then distribute quickly but evenly over the strawberries and let them set.
  4. Keep in the refrigerator until consumption.

Notes

The icing can also be left out if desired.

Keywords: bake, strawberries, french, spring, cake, Licor43, shortcrust pastry, tart, vanilla, vanilla cream

Print

Strawberry Vanilla Tart with White Chocolate (Thermomix Recipe)

  • Prep Time:
    1 hour
  • Cook Time:
    6 hours
  • Total Time:
    7 hours
  • Yield:
    1 round tart (24-26cm)
 piece

Ingredients

Tart bottom

  • 210 g flour
  • 40 g ground almonds
  • 60 g sugar
  • 100 g Cold butter
  • 1 pinch of salt
  • 20 g Licor 43 * (or milk / water)
  • 1 Teaspoon vanilla extract

vanilla cream

  • 230 g milk
  • 100 g White chocolate
  • 1 Egg (size M)
  • 30 g sugar
  • 4 Sheet of white gelatin
  • 50 g  Licor 43 * (or eggnog / cream)
  • 1 Teaspoon vanilla extract
  • 200 g cream

decoration

  • approx. 400 g strawberries
  • 1 Pack of cake toppings ((red or clear or strawberry variety))
  • 150 g water
  • 50 g  Licor 43 * (or water)
  • 50 g Raspberry syrup (or strawberry syrup)
  • 20 g sugar

Instructions

Tart bottom

  1. Put all the ingredients for the tart base in the mixing bowl and knead for 35 seconds / speed 4.
  2. Knead again briefly by hand and wrap in cling film for approx. 30 minutes in the refrigerator or for 15 minutes in the freezer.
  3. Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection / hot air. Lightly grease the tart form.
  4. Knead the dough again briefly until smooth and roll it out (between two strips of cling film) and press it evenly into the mold.
  5. Put a layer of baking paper on the dough and spread baking peas (ceramic balls) or legumes on top. Bake for about 20 minutes. During this time, prepare the vanilla cream.
  6. Remove the peas and baking paper after baking and let the tart base cool on a wire rack.

vanilla cream

  1. Soak the gelatine according to the instructions on the packet.
    Put the white chocolate in pieces in the mixing bowl, chop for 10 seconds / speed 8. Then push down with the spatula.
    Insert butterfly. Add milk, egg, sugar, salt and vanilla extract and mix for 30 sec / speed 3.

    After that for 7 Heat min / 90 ° / level 3.

  2. Add Licor 43 and mix in for 20 seconds / speed 3.
  3. Pour the hot chocolate milk through a fine sieve into a clean bowl.
  4. Squeeze out the gelatine, add it and stir in until it has melted.
    Transfer the cream, cover and chill (at least 90 minutes) until it starts to thicken.
  5. Stir the vanilla cream again well.
    Put the cream in the rinsed mixing bowl. Insert butterfly. Beat stiffly at level 3 without setting the time with visual contact (!). Fold into the vanilla cream.

    Spread the finished vanilla cream on the tart base and let it cool completely in the refrigerator (at least 4 hours or overnight).

decoration

  1. Cut the strawberries into even slices.
  2. Spread on the vanilla cream.
  3. For the cake topping, add water, Licor 43, raspberry syrup and sugar to the mixing bowl and stir for 10 seconds / speed 3-4.
    Bring to the boil for approx. 4-5 minutes / 100 ° C / level 2.

    Let the icing cool down a little. Then distribute quickly but evenly over the strawberries and let them set.

  4. Keep in the refrigerator until consumption.

Notes

The icing can also be left out if desired.

Keywords: Bake, strawberries, French, spring, cake, Licor43, shortcrust pastry, tart, Thermomix, vanilla, vanilla cream

Tarte mit Vanillecreme und Erdbeeren

Tarte mit Vanillecreme und Erdbeeren

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