Strawberry Tart - Cuor Di Fragola

“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.”
1hr 5mins

Ingredients Nutrition


  1. Grease your mold with butter or margarine and coat well with sesame seeds.
  2. Preheat the oven at 340 °F (175°C) (heat and timing are basing it on convection oven).
  3. Mix egg, water and sugar until foamy.
  4. Add grated lemon peel and sesame oil.
  5. Mix well.
  6. Add flour and baking soda to the egg mix and incorporate gently.
  7. Transfer the mix in mold and bake 25 minutes at 340°F (175°C).
  8. Let cool down 15 minutes, remove from the mold and place it on your cake plate.
  9. Prepare your strawberries cleaning them and cutting each one in 2 pieces.
  10. Boil the milk with the ginger.
  11. Let rest 5 minutes.
  12. In the meanwhile mix together eggs , sugar, cornstarch, agar and vanilla.
  13. Remove the ginger from the milk and incorporate the ginger-flavored milk.
  14. Heat again in a pot stirring continuously until it thickens. Remove from heat.
  15. Spread the cream (still warm but not hot) on the cake base and arrange the strawberries.
  16. Prepare the jelly according packaging description or melting the homemade jelly.
  17. Brush the jelly on the strawberries.
  18. Cool down completely and serve.

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