I’ve got strawberries on my brain! All day every day. The Danish strawberry season is happening RIGHT NOW guys. And these red little tasteful fellas are the best. Don’t get me started… They’re obviously best enjoyed in the form of a classic Danish strawberry tart (or to).
I totally realize that baking a classic Danish strawberry tart is like a religion for many Danes. There are SO many views on what makes up the perfect cake, and just as many different ways to make it.
I’m quite easy to please. Does it have strawberries, vanilla cream, mazarin and chocolate, well then I’m happy.
Some argue that the cake must come with a strawberry gel topping. I don’t really have a strong opinion in this matter – I will certainly eat it if served. But when baking my own strawberry tart I tend to leave the gel part out.
In your opinion – what makes up the perfect strawberry tart/cake?
Anyway here’s my take on a totally amazing – I’m very close to saying perfect – strawberry tart. My take on this classical cake comes with a bottom of short crust pastry, moist mazarin (with loads of marzipan, of course), dark chocolate, vanilla creme and of course LOTS of strawberries.
I baked this tart in a round pie pan (24 cm).
Short crust pastry dough
200 g all-purpose flour
60 g powdered sugar
A pinch of salt
120 g butter, cold
1 Tbs water
1 egg yolk
- In the bowl of a stand mixer, mix together flour, powdered sugar and salt. Add water and butter, cut into small cubes, and mix until the mixture takes shape of small crumbs.
- Add the egg yolk and mix until the dough comes together.
- Pour out the dough on the table and quickly knead it together.
- Cover the dough in clingfilm and let it rest in the fridge for 2 hours.
- Butter a round pie pan (24 cm) and sprinkle with flour. Tap out the excess flour.
- Roll out the dough and gently place it in the pan. Prick the bottom with a fork and put the pan in the fridge for 30 minutes.
- Preheat the oven to 180 ºC.
- Blind bake the short crust pastry for 15 minutes. Prepare the mazarin while it’s baking.
175 g marzipan
150 g sugar
100 g butter, room temperature
50 g all-purpose flour
Also: 75 g dark chokolade (I used 70 %)
- Pour the marzipan and sugar into a bowl and knead it together.
- Add butter and stir. Add eggs, one at a time, while stirring.
- Sieve the flour into the bowl and stir until the texture of the dough is even.
- Turn the oven up to 200° and pour the mazarin dough over the short crust pastry. Bake for an additional 15-20 minutes until the mazarin cake is baked and a skewer inserted in the middle comes out clean.
- Chop the chocolate coarsely and melt it over a water bath. Pour the melted chocolate over the mazarin cake and spread it out evenly. Let it cool off and harden.
2,5 dl heavy cream
2,5 dl full milk
Seeds from 1 vanilla pod
4 egg yolks
100 g sugar
45 g corn flour
- Pour cream, milk, vanilla seeds and the empty vanilla pods into a saucepan and heat it until just before it reaches the boiling point.
- While the milk mixture is simmering, mix together egg yolks and sugar in a bowl and whisk it until it thickens.
- Sieve the corn flour into the egg mixture and give it a quick whisk so that there are no lumps.
- Pour a bit of the hot milk mixture into the bowl with the egg mixture and whisk. Then pour the entire egg mixture into the saucepan.
- Gently heat it until the creme thickens. Don’t let it reach the boiling point.
- Take the saucepan off the heat and let the creme cool off, while the vanilla pod is still in it. Carefully pick it up before using the creme.
Assembling the tart
500 g strawberries
- Rinse the strawberries and pluck off the green top. Cut the strawberries lengthwise into slices or just cut them in half whichever way you prefer. (As you can see on my pictures I cut some slices lengthwise and left the rest of the strawberries (the smaller ones) whole).
- Pour the cooled vanilla creme on top of the mazarin and finally decorate with a layer of strawberries.