Strawberry tart
150 g almond biscuits
3 tbsp liquid margarine (XX g of melted butter)
Filling
2 egg yokes
½ dl vanilla syrup
2 tubs (total 400–500 g) mascarpone
250 g fresh strawberries
4 tbsp acacia honey
1 tsp ground cardamom
4 sheets of leaf gelatine
Garnish
250 g fresh strawberries
Flowers and leaves
- Place the gelatin leaves in cold water for 10 minutes. Crush the biscuits in a blender, add running margarine or butter.
- Press the crushed biscuits into a baking tin (about 22 cm in diameter) with a removable base, lined with baking paper, and cool it.
- Purée the strawberries and add honey. Whip the egg yokes and add some of the vanilla syrup.
- In another bowl, whisk the cream and cardamom. Add vanilla syrup into the whipped cream.
- Mix the cream cheese with the whipped yokes. Add the crushed strawberries and whipped cream. Mix until the mixture is smooth.
- Squeeze the water out of the gelatin leaves and melt them in a tablespoon of vanilla syrup.
- Add the gelatin in the whipped cream cheese in a thin, steady stream, mixing all the time. Do not use an electric whisk.
- Pour the mixture on the biscuit base in the tin and place the cake in the fridge to set for at least 5 hours.
- Halve the strawberries and decorate the cake in the park / just before serving.