Danish Strawberry Tart
This Danish Strawberry Tart recipe has an almond filling, light layer of chocolate and pastry cream hidden beneath a layer of fresh strawberries that is a perfect Spring dessert!
Servings 10
Calories 339kcal
Ingredients
Pastry
- 150 grams / 1 ¼ cups plain flour
- ¼ teaspoon sea salt
- 8 grams / 1 tablespoon confectioner’s/icing sugar
- 100 grams / 3.5 ounces butter cold and cubed
- 15 grams / 1 medium egg yolk
Mazarin filling
- 100 grams / ½ cup superfine/caster sugar
- 200 grams / 7 ounces marzipan
- 100 grams / 3.5 ounces butter room temperature
- 90 grams / 2 medium eggs room temperature
- 40 grams / ¼ cup plain flour
- 50 grams / 1.75 ounces chocolate finely chopped
Pastry cream
- 120 grams / ½ cup milk
- 45 grams / 1 medium egg room temperature
- 28 grams / 2 tablespoons superfine/caster sugar
- 8.5 grams / 1 tablespoon plain flour
- 2 teaspoons vanilla extract
- 170 grams / ¾ cup heavy cream
- 400 grams / 14 ounces fresh strawberries quartered or roughly chopped
Instructions
Pastry
- Place the flour, sugar and salt into a bowl and stir together, making a well in the center.
- Place the egg yolk and butter into the bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.
- Press into the baking dish evenly all the way up the edges.
- Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 180C/350F and prick the pastry all over with a fork.
Mazarin filling
- For the Mazarin filling, place the butter, sugar, marzipan and eggs into a blender and blend until smooth.
- Toss in the flour and blend until well combined.
- Pour into the pastry and place in the oven to bake for 30 minutes until browned, covering with aluminum foil, if necessary, until it’s barely jiggly.
- Remove and evenly sprinkle the chocolate over the top of the filling, spreading with an offset spatula.
- Set aside to cool and refrigerate for 1 hour to cool completely.
Pastry cream
- Place the milk and egg, sugar, flour and vanilla extract.
- Place on high heat and whisk until thickened and a trail remains in the center of the saucepan.
- Pour into a bowl and cover tightly on top of the bowl and allow to cool completely.
- Place the heavy cream into a small bowl and beat on medium until soft peaks are just formed.
- Add the custard to the cream and whisk until well combined and smooth.
- Spoon on top of the filling and spread out evenly.
- Top with the strawberries, placing over the entire surface.
- Slice and serve.
- Dig in!
Video
Notes
- Fresh strawberries: Fresh strawberries are best with the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning this tart will be good to serve up to 2 days post making this.
- Marzipan: The type used here is the version most readily available at supermarkets for decorating a fruit cake. The marzipan blends best if you heat it up until it’s just slightly warm to the touch.
- Tart Dish: The tart dish used here is 21.5 centimeters or 8.5 inches, a medium size.
Nutrition
Calories: 339kcal