Strawberry Tart with Meringue

Wonderful and aromatic strawberries are available all year round, and with them, we can create countless flavor combinations. This time, I decided to make a dessert that reminds me a bit of summer. In addition to juicy strawberries and rich cream, the tart will also delight you with a light meringue topping that we use to decorate it at the end.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 250 g Cheese, creamy

  • 200 g Sour cream

  • 2 piece Egg, fresh

  • 2 spoons Koruzni škrob

  • 2 spoons Sugar, white

  • 1 piece Juice, lemon

Dough

  • 200 g Wheat flour, white, multi-purpose

  • 70 g Margarine

  • 50 g Sugar, white

  • 1 piece Egg, egg yolk, fresh

  • 1 pinch Salt, table

Meringue

  • 250 g Egg, egg white, fresh

  • 250 g Powdered sugar

  • 2 spoons Marmalade, orange

  • 250 g Strawberries

Steps

  1. From the ingredients, knead a smooth, crumbly dough, which you roll out to a thickness of 3 mm on a floured work surface. Line a round tart pan (24 cm in diameter) with the rolled-out dough. Prick the dough in several places with a fork. Place the pan in the oven preheated to 180 degrees Celsius for about 20 minutes to gently bake the dough.

  2. Let the baked dough cool slightly, then spread it with strawberry jam.

  3. Mix all the ingredients for the cream (mascarpone, sour cream, eggs, starch, sugar, juice, and lemon zest) in a bowl until smooth and uniform, then carefully pour it into the dough base.

  4. Lower the oven temperature to 160 degrees Celsius and bake the tart for about 30 minutes. Let it cool.

  5. Arrange sliced fresh strawberries on the cooled dessert.

  6. Prepare the meringue. Add egg whites and powdered sugar to a heatproof bowl. Mix well by hand, then place the bowl over a water bath and let the egg whites heat to about 50 degrees Celsius. If you don’t have a thermometer, dip your finger into the mixture. If you can only hold it in for a few seconds, the temperature is just right.

  7. Transfer the warmed mixture to a mixer and beat on the highest speed for 10 minutes or until the meringue becomes thick and glossy. Transfer it to a piping bag and pipe rosettes onto the dessert. Use a kitchen torch to lightly brown the meringue peaks. If you don’t have a torch, you can place the dessert in the oven for 5 minutes with only the broiler function on.

  8. Decorate the strawberry tart with meringue with strawberry pieces and mint leaves.

Nutrition Information (Per 100g)

  • Calories: 242.93 kcal
  • Fat: 10.3 g
    • Saturated Fat: 4.34 g
  • Carbohydrates: 31.29 g
    • Sugars: 20.1 g
  • Protein: 4.96 g
  • Fiber: 0.5 g

Advice

Instead of all-purpose flour, you can use healthier rice flour. Strawberries can be replaced with peaches or apricots. The dough does not need to be weighted with beans or ceramic beads during pre-baking, as it does not contain baking powder and will not puff up.