I recently made a strawberry tart and a homemade strawberry sauce to serve it with, and both turned out very light, fruity and delicious!
For the tart:
- Strawberries – 400 to 500 g
- Eggs – 2 large or 3 medium
- Sugar – 100 to 120 g (I used 100 g since I don’t like the tarts to be sickly-sweet)
- Vanilla sugar – 20 g
- Soured cream – 250 g
- Vegetable oil – 50 g
- Baking powder – 2 tsp
- Salt – a sprinkle
- Icing sugar (optional) – about 1 tsp
For the sauce:
- Strawberries – 400 to 500 g
- Sugar – 2 tbsp or more (to your taste)
- Cornflour (cornstarch) – 1 tbsp
Method is explained and illustrated below. Enjoy!
Chop half of the strawberries into small chunks…
… and another half – just in halves if they are quite large; you can leave smaller berries whole.
Place eggs into a whisking bowl.
Add a sprinkle of salt and whisk until light and fluffy.
Add sugar and vanilla sugar – slowly and gradually…
… and keep whisking until very light and fluffy.
Add soured cream…
… and vegetable oil…
… and whisk to combine.
Into a separate bowl, sift the flour…
… add baking powder…
… add to the main whisking bowl…
… and whisk to combine. Your batter should turn out quite runny. (You should also pre-heat your oven to 180 C).
Prepare the tray. Cover the bottom with baking paper, or grease it with some butter or oil.
Pour half of the batter into the tray…
… spread it out evenly with a spatula…
… and place your first half of strawberries (the ones you chopped into smaller chunks).
Then, pour the remaining half of the batter on top of strawberries, ensuring it covers all of them evenly…
… and place the remaining strawberries – the ones chopped just in halves, and some of them may be whole, – on top of it.
Bake in a pre-heated oven at 180 C for approx. 50 min (approx. 40 min in a fan-assisted oven).
For strawberry sauce – chop the strawberries…
… and crush them in a blender, or manually.
Place the crushed strawberries into a saucepan and heat up at the medium heat.
Add sugar…
…and cornflour…
… and heat up, stirring constantly, until it boils. Keep cooking after it boils, until it thickens enough.
When the tart is ready, take it out of the tray…
… and sprinkle it with some icing sugar if you want.
Serve with the sauce 🙂
