Strawberry Tart is a light and elegant dessert made with a soft sponge cake base, layered with creamy filling, and topped with fresh, juicy strawberries. This strawberry tart recipe highlights the natural sweetness of the fruit while keeping the cake tender and airy. Perfect for spring and summer, it is ideal for family gatherings, celebrations, or a simple homemade treat.
Strawberry Tart
Print RecipeIngredients
- SPONGE CAKE
- 4 Piece egg
- 4 Table spoon (tbsp) flour
- 4 Table spoon (tbsp) sugar
- PUDDING
- 1 Piece strawberry (punch or vanilla flavoured) pudding
- 4 Decilitre (dl) milk
- 5 Dekagram (dkg) butter
- GLAZED STRAWBERRY
- 1 Cup strawberry (fresh)
- 1 Piece gelatine (strawberry flavoured optional)
- 3 Decilitre (dl) water
Instructions
SPONGE CAKE
In this recipe, whole or sliced strawberries are arranged on a layer of creme patissiere in a baked sweet sponge cake. A strawberry glaze adds sheen to the finished dessert. Perfect for any garden or birthday parties especially for children. Preheat the oven for 180 C degree and cover a cover a cake mold with parchment paper. Separate the egg yolks and white. In a medium sized bowl mix the egg yolks with the sugar utnil ligh yellow and foamy. Beat the egg white and add to the egg yolk mixture. Bake it for 30 minutes until golden brown. Remove from the mold and let it cool, than remove the paper and transfer back to the detachable mold.
PUDDING
According to the pudding powder instruction cook the cream but use less milk than suggested on the wrapping paper. Once it is cooked and firmed add the butter and stir well. Let it cool down and spread to the sponge cake.
GLAZED STRAWBERRY
Wash, slice (if you prefer) and drain the strawberry and arrange on the pudding topping. Prepare the gelatine jelly according to the package directions. Pour the jelly over the tart and place in the fridge for 2-3 hours. If ready to serve, remove carefully from the mold and transfer to the cake rack.
