Tart with Sour Cream Mousse and Strawberry Confit

1. 1

   To prepare the dough, mix flour, baking soda, and baking powder in a bowl. Add melted margarine, sugar, and egg yolks. Knead the dough well, shape it into a ball, wrap it in cellophane, and refrigerate for 30 minutes.

   30 min

2. 2

   Roll out the dough and place it in a tart pan. Prick it with a fork and, if desired, spread grated cornelian cherry on top.

   10 min

3. 3

   To prepare the sour cream filling, whisk the egg with sugar. Add cornstarch, vanilla, and sour cream. Mix well.

   5 min

4. 4

   Pour the sour cream filling over the dough and bake at 170 degrees Celsius for 40 minutes, or until the crust is golden brown.

   40 min

   170°C

5. 5

   To prepare the strawberry confit, place the chopped strawberries in a heat-resistant dish, add sugar, and bring to a boil.

   5 min

6. 6

   In a separate bowl, dissolve the potato starch in water and add it to the boiling strawberries. Stir once or twice.

   2 min

7. 7

   Let both mixtures cool. Place the strawberry confit on the baked tart and chill in the refrigerator for 20-30 minutes, or until the confit sets.

   30 min

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.