The best strawberry tart ever with a shortcrust pastry base with mazarin filling, a delicious chocolate layer, the most delightful vanilla custard and, of course, fresh strawberries. I love strawberry tart – especially the homemade version. There are lots of ways to make strawberry tart, but this is my favorite.
Today I visited sweet Sofie, who lives in the most beautiful apartment in Østerbro. Sofie is really good at baking cakes and generally excellent in the kitchen. You can see Sofie’s beautiful cakes and pictures of her beautiful apartment right here. As we both love to bake and are longing for summer and strawberries, we baked this summery strawberry tart. Baking and sharing your knowledge and experience with someone is so hyggeligt. While we were baking the tart, we recorded a video so you can see what we did. You can watch the video here. Let yourself be inspired. Here’s the recipe (and yes, of course, the tart is even better once the first Danish strawberries are ripe). Enjoy!
120 g cold butter
80 g confectioner’s sugar
30 g almond flour
1 vanilla pod
235 g all-purpose flour
½ tsp. salt
3 egg yolks
2 tbsp. corn flour
300 ml milk (preferably whole milk)
75 g sugar
1 vanilla pod
300 ml cream
150 g marzipan
100 g softened butter
100 g cane sugar
50 g flour
1 vanilla pod
150 g melted dark chocolate
2 punnets of strawberries
Edible flowers for decoration
Chopped pistachio nuts (optional)
Mix the butter, eggs, half of the flour, confectioner’s sugar, almond flour, vanilla and salt together. Add the rest of the flour and quickly form the dough. Wrap the dough in cling film and refrigerate for 1 hour. Then roll out the dough and put it in a greased pie dish. Roll over the edge of the dish/pastry with a rolling pin to give the pastry a nice edge. Press the dough firmly into the side of the dish. Prick holes in the dough with a fork and line the pastry with baking paper. Bake the crust blind. Pour a bag of dried chickpeas onto the baking paper and bake the pastry for about 15 minutes in the center of the oven at 175 ° C until the edges are slightly golden.
While the crust is in the oven, make the vanilla custard. Pour the milk and corn flour into a saucepan and bring to a boil, stirring until it thickens. Whisk the eggs and sugar together in a bowl. Mix some of the sugar with the vanilla seeds. Whisk the egg mixture until light and airy. Now pour the egg mixture into the pan and bring to a boil as you stir until it has a thick and creamy consistency. Refrigerate until needed.
Crumble the marzipan into a bowl. Add the sugar a little at a time and whisk well. Mix some of the sugar with the vanilla seeds. Add the butter and eggs a little at a time as you whisk. The mazarin is ready once the mixture is light and airy. Spread the mazarin over the cooled pie crust. Bake the crust in the middle of the oven at 190 C convection for about 30 minutes. It’s finished when the mazarin rises slightly and has a nice golden color. Cool the crust.
Melt the dark chocolate and spread it over the cooled mazarin pastry base. Let the chocolate set.
Whisk the cream and fold it carefully into the vanilla custard. Pour it over the base.
Decorate the tart with strawberries, edible flowers and chopped pistachio nuts, if you like. Enjoy!