Basic Tart Crust Tortenboden Recipes

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GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN



German Strawberry Tart / Erdbeer Tortenboden image

Found on Tasty-german-reciipe.com to use during ZWT 6 and during our bumper crop of home-grown strawberries. This is a spongcake sort of dish underneath with strawberries and glaze on top. I envision a bit of whipped cream for to topping too, just to make it even more decadent. Because this dessert really spolights the strawberries, I recommend only making this when strawneeries are in season. And if you can find a friendly neighbor with a strawberry patch - more's the better! You can do this with small whole berries too for a breathtaking presentation.

Provided by Ma Field

Categories     Tarts

Time 1h55m

Yield 1 tart, 12 serving(s)

Number Of Ingredients 7

50 g superfine sugar, plus
2 teaspoons sugar
50 g flour, plus
1 teaspoon flour
2 eggs
225 g strawberries, hulled and sliced
3 tablespoons strawberry jam or 3 tablespoons glaze

Steps:

  • Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
  • Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
  • Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
  • Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

Nutrition Facts : Calories 55.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 14.3, Carbohydrate 10.2, Fiber 0.6, Sugar 5, Protein 1.6

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