Strawberry Tart - Cuor Di Fragola

Name: Strawberry Tart - Cuor Di Fragola
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 teaspoon butter or 1 teaspoon margarine, to grease the mold; 3 tablespoons sesame seeds; 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; 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; 10 ounces strawberries (or other berries if you prefere); 1 teaspoon jelly powder or 1/2 cup homemade fruit jelly

Submitted by Artandkitchen

"This strawberry tart I perfumed with ginger, sesame and vanilla. It’s my favorite fruit tart, if you try you will know why! For this recipe you need a fruit tart mold with raised edges of 9-10 inches (25 cm). I use a hearth shaped one."

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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.

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Reviews

Outstanding, so full of flavor, really taste the lemon. Was easy to follow directions and make. Family enjoyed it. A keeper. Made for ZWT7~Emerald City Shakers.

MomLuvs6

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

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