Strawberry Tart - Cuor Di Fragola
photo by Artandkitchen
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
Mold
- 1 teaspoon butter or 1 teaspoon margarine, to grease the mold
- 3 tablespoons sesame seeds
-
Base
- 3 eggs
- 1 tablespoon warm water
- 1⁄2 cup sugar
- 1⁄2 lemon (only peel grated)
- 1 teaspoon toasted sesame oil, dark quality
- 2⁄3 cup flour
- 1⁄4 teaspoon baking powder
-
Cream
- 1 1⁄4 cups milk
- 5 slices ginger (very thin)
- 2 eggs
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 teaspoon agar, powder (or 1/2-1 tablespoon additional cornstarch)
- 1 teaspoon vanilla
-
Fruits
- 10 ounces strawberries (or other berries if you prefere)
-
Jelly
- 1 teaspoon jelly powder or 1/2 cup homemade fruit jelly
directions
- Grease your mold with butter or margarine and coat well with sesame seeds.
- Preheat the oven at 340 °F (175°C) (heat and timing are basing it on convection oven).
- Mix egg, water and sugar until foamy.
- Add grated lemon peel and sesame oil.
- Mix well.
- Add flour and baking soda to the egg mix and incorporate gently.
- Transfer the mix in mold and bake 25 minutes at 340°F (175°C).
- Let cool down 15 minutes, remove from the mold and place it on your cake plate.
- Prepare your strawberries cleaning them and cutting each one in 2 pieces.
- Boil the milk with the ginger.
- Let rest 5 minutes.
- In the meanwhile mix together eggs , sugar, cornstarch, agar and vanilla.
- Remove the ginger from the milk and incorporate the ginger-flavored milk.
- Heat again in a pot stirring continuously until it thickens. Remove from heat.
- Spread the cream (still warm but not hot) on the cake base and arrange the strawberries.
- Prepare the jelly according packaging description or melting the homemade jelly.
- Brush the jelly on the strawberries.
- Cool down completely and serve.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well