Ingredientes para Strawberry Tart Cuor Di Fragola
- Butter
- 2 tablespoons sesame seeds
- 2 large eggs
- Warm Water
- 1/4 cup (50g) granulated sugar
- Lemon
- Toasted Sesame Oil
- 1 cup (120g) all-purpose flour
- Baking Powder
- 1 cup (240ml) whole milk
- 1-inch piece fresh ginger, peeled and thinly sliced
- 2 tablespoons cornstarch
- 1 teaspoon agar-agar powder
- 1 teaspoon vanilla extract
- 1 pint (approx. 16 oz) fresh strawberries
- Jelly Powder
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Cómo preparar Strawberry Tart Cuor Di Fragola
- Preheat oven to 340°F (170°C). Grease a 9-10 inch (25cm) heart-shaped tart pan with butter and sprinkle generously with sesame seeds.
- In a medium bowl, whisk together the egg, water, and sugar until light and fluffy.
- Add the lemon zest and sesame oil; mix well.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, gently folding until just combined.
- Pour the batter into the prepared tart pan and bake for 25 minutes, or until golden brown.
- Let the crust cool in the pan for 15 minutes before carefully removing it and placing it on a serving plate.
- While the crust bakes, prepare the strawberry filling: Clean and halve the strawberries.
- In a small saucepan, gently simmer the milk with the ginger slices for about 5 minutes.
- Remove from heat and let steep for 5 minutes. Remove the ginger slices.
- In a separate bowl, whisk together the eggs, sugar, cornstarch, agar-agar powder, and vanilla extract until smooth.
- Slowly whisk the ginger-infused milk into the egg mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes).
- Remove from heat and let cool slightly.
- Spread the cooled custard evenly over the tart crust.
- Arrange the halved strawberries attractively on top of the custard.
- Prepare the jelly according to package instructions, or gently heat homemade jelly until melted and smooth.
- Carefully brush the melted jelly over the arranged strawberries.
- Refrigerate the tart for at least 2 hours to allow the flavors to meld and the jelly to set completely. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
108g
Fat
12g
Carbs
13g
