Classic Danish Strawberry Tart with Cream that melts in your mouth! Simple and easy to make!

This Strawberry dessert prepared from scratch with mazarin, chocolate cream, and a ton of delicious strawberries. Easy and simple to make. This strawberry tart is the greatest to make when the family is around.

Ingredients - Shortcrust pastry base

160g Flour

45g Icing sugar

Pinch of salt

70g Butter

1 Egg

How to:

First, the shortcrust pastry must be made, which is the base of your tart.

Mix flour, icing sugar and salt in a bowl.
Cut the butter into cubes and knead it in the bowl.
Add eggs and gather the dough.
Wrap the shortcrust pastry in cling film and put it in the fridge for 30 minutes.

Ingredients - Vanilla cream

2 Egg yolks

20 g Cornstarch

150 ml Milk

3 tsp Vanilla sugar

40g Sugar

100ml Whipping cream (For later use)

How to:

Now the vanilla cream must be made.

Beat the egg yolks, sugar, vanilla sugar and cornstarch together well in a small heavy-bottomed saucepan.
When the mass is free of lumps, add milk.
Bring the mixture to a boil over medium heat while stirring. When the cream has boiled well and has thickened, you take it off the heat and leave it to cool.
Place a piece of film all the way down on top of the cream (this way you avoid a "film" forming on the cream and condensation). Put it in the fridge until the cake is finished.
When the cream has cooled, whip the whipping cream in a bowl.

Ingredients - Mazarin filling

200g Marzipan

60g Sugar

60g Butter

1 Egg

20g Flour

How to:

Now the mazarin mass must be made.

Turn on the oven at 180 degrees hot air.
Marzipan and sugar are stirred together or crumbled together with the hands.
Break the butter into small pieces and add it to the mixture.
Then stir in the eggs.
Finally, add flour and stir it together to a mass.

Decorations

75g Dark chocolate

300g Strawberries

Assemble the tart:

1. Roll out the shortcrust pastry into a circle of approximately 28 cm in diameter (it should fit a pie tin of approximately 20 cm in diameter)
2. Place the dough in the pie tin and trim the edges.

3. Spread the mazarin mass on top of the shortcrust pastry.

4. Bake the pie for 18-20 minutes.
5. While the tart is baking, chop the chocolate and strawberries.

   6. Take the tart out of the oven and spread chopped chocolate over the base. After a few minutes, the chocolate will have melted and you can spread it all over the base.
   7. Allow the tart to cool completely.
   8. Whip the vanilla cream so that there are no lumps. Carefully fold the cream into the cold whipped cream and spread it on top of the cake.