Strawberry Glazed Tart: The Seasonal Recipe for a Most Dessert Dessert
Few cakes are as showy as those that include red fruits among its ingredients, this is the case of the glazed strawberry cake that we present today taking advantage of the visit to the market. Of course, we recommend you, if you want to decorate it as in the photograph, look for a small strawberry as there will be no problems when cutting the cake when serving it.
In this case we have prepared the base dough homemade, flavoring it with a vanilla and rum pod that gives it a very pleasant taste with the acidic contrast of strawberries, but you can always use a refrigerated dough if you do not want to spend so much time in the kitchen.
IngredientsFor 6 people
- Pastry flour (for the dough) 180 g
- Icing sugar (for the dough) 90 g
- Vanilla (for the dough) 1
- Butter (for the dough) 90 g
- Egg M ((for the dough) 1
- Brown rum, 2 tablespoons (for the dough)
- Salt, a pinch (for the dough)
- Strawberry 500 g
- Strawberry jam 4 tablespoons
- 2 tablespoons lemon juice
- Icing sugar 50 g
- Mascarpone cheese 250 g
- Liquid cream 200 ml
- Gelatine in sheets 2
- Fresh mint to taste
How to make glazed strawberry tartDifficulty: easy
- Total time 45 m
- Elaboration 30 m
- Cooking 15 m
- Repose 2 h 30 m
For the dough, we will pour the flour and salt in a bowl making a volcano, then add the butter in pieces along with the icing sugar, we will rub with the tips of our fingers until forming crumbs, add the egg, rum and the inside of the vanilla bean, and add it to the butter and sugar dough.
Then we introduce the flour to the wet ingredients and form some crumbs that we finally unite in a ball of dough. Let it rest wrapped in film in the fridge for about thirty minutes. We preheat the oven to 180 degrees and put the gelatin leaves to soak in cold water.
We stretch the dough on a lightly floured surface and place it in the removable cake pan cutting out the leftovers, we finish covering it with a piece of baking paper and with some legumes that make weight, we bake it for fifteen minutes. Once the time has passed, we remove the legumes and continue baking for another fifteen minutes, already blank. We reserve.
Next we will wash and remove the tails from the strawberries and place them in a bowl. Boil the strawberry jam for five minutes with five tablespoons of water and the lemon juice, and pour it over the strawberries, letting it rest for ten minutes.
Drain the gelatin leaves from the water and melt them in a glass in the microwave. Beat until the liquid cream is firm and reserve. In a salad bowl we beat the mascarpone with the icing sugar until we see a homogeneous mixture, we unite the melted gelatin gently and add the whipped cream. Pour this mixture in the bottom of the cake base, decorate with the glazed strawberries and leave a minimum of two hours in the fridge for the filling to take shape. At the time of serving we decorate with mint leaves.
What to accompany the glazed strawberry cake
The glazed strawberry tart is a fresh and creamy option for summer desserts that everyone likes. You can vary, if you do not find small strawberries, and make a version with raspberry that is also delicious.Tags: Meats And Birds Fish Vegetables And Legumes