Along with the previous recipe, this too was forgotten and appears to be slightly out of season here since strawberries are not in season.
Other fruits like late-season figs and plums are also delicious, and even try them with raspberries.
Despite being cooler desserts, these very warm early fall days still call for these delicacies before cakes, apple pies and warm teas make their way onto the list.
Although I’m already missing fall a bit, I need to make the most of the end of summer, and this tart seems like the ideal way to say goodbye, especially on the eve of the weekend!
Ingredients for 1 tart:
Sable dough:
100 g powdered sugar
2 egg yolks
300g flour
125g butter
4 tablespoons of milk
filling:
200g cream cheese
100ml cream
200g strawberries + for decoration
150 g powdered sugar
preparation:
Place the powdered sugar, butter, egg yolks, flour, and milk in a food processor, turn it on, and process until a homogeneous, uniform dough forms. If you don’t have a food processor, place the flour, sugar, and egg yolks in a bowl, make a hole in the center, then add the egg yolks, milk, and butter into small cubes and knead by hand until a dough forms. Smooth dough.
Spread the batter (or individual tart tins) into a tart pan with a separate bottom. After putting the dough on the tart, bake it in an oven preheated to 180°C for about 20 minutes.
Meanwhile, prepare the strawberry filling. Beat strawberries with powdered sugar. Add cream cheese and fresh cream and mix. book.
Remove the pie from the oven and let it cool completely. If possible, carefully unmold the tart and place on a serving plate. Fill it with strawberry cream and decorate it with strawberries, mint or basil as desired.
If desired, sprinkle with a little powdered sugar before serving.
take pleasure in!
