Strawberry tart in the Air Fryer
A traditional, delicious strawberry tart with a rich vanilla custard and fresh, Danish summer strawberries. The moist almond base is covered with a layer of dark chocolate and topped with a creamy vanilla custard along with an abundance of sweet, Danish strawberries.
Equipment
- 1 Air fryer
- 1 Springform (20-22 cm) Or a silicone mould made of firm material
- 1 Stand mixer or a hand mixer
- 1 Pot
- 1 Bowl
- 1 Spatula
- 1 Whisk
- 1 Knife
- 1 Cutting board
Ingredients
Almond base:
- 150 g marzipan
- 150 g sugar
- 150 g soft butter
- 3 pcs eggs
- 50 g plain flour
Vanilla custard:
- 3 dl milk
- 2 pcs eggs
- 50 g sugar
- 2 tbsp cornflour
- 1 pcs vanilla pod or 1 tsp vanilla sugar
Topping:
- 100 g dark chocolate
- 500 g fresh strawberries
Makes: 20cm round, 5cm height
Instructions
Almond base:
- Grate 150 g marzipan coarsely and stir it together with 150 g sugar and soft 150 g soft butter until the mixture is smooth.
- Add 3 pcs eggs one at a time, stirring well after each egg.
- Sift 50 g plain flour into the dough and stir everything together.
- Pour the dough into a greased springform tin.
- Preheat the air fryer to 160°C.(Preprogram it, or let it run for a couple of minutes before cooking)Bake the almond base for 25-30 minutes until it is golden and baked through. Let it cool.Start online kitchen timer here
Vanilla custard:
- Scrape the seeds out of 1 pcs vanilla pod and mix them with a little of the sugar.
- Whisk 2 pcs eggs together with 50 g sugar, the vanilla seeds (or vanilla sugar) and 2 tbsp cornflour in a bowl.
- Heat 3 dl milk to just below boiling point in a pot. Pour the hot milk over the egg mixture while whisking constantly.
- Pour the mixture back into the pot and heat gently while stirring constantly until the custard thickens. Take it off the heat and let it cool.
Assembly:
- Melt 100 g dark chocolate over a water bath or in the microwave.
- Spread the melted chocolate over the cooled almond base and let it set.
- When the chocolate has set, spread the vanilla custard over the base.
- Rinse and hull 500 g fresh strawberries.Cut them in half or into slices and arrange them decoratively over the vanilla custard.
Notes
- You can garnish the tart with mint leaves or chopped nuts for extra flavour and texture.
- The tart can be made the day before and kept in the fridge until serving.
- You can also divide the dough and make small strawberry tarts in muffin tins.
Nutrition
Calories: 462kcalCarbohydrates: 52gProtein: 6gFat: 27gSaturated fat: 14gPolyunsaturated fat: 2gMonounsaturated fat: 9gTrans fat: 1gCholesterol: 48mgSodium: 145mgPotassium: 304mgFiber: 3gSugar: 40gVitamin A: 547IUVitamin B1: 0.1mgVitamin B2: 0.2mgVitamin B3: 1mgVitamin B5: 0.4mgVitamin B6: 0.1mgVitamin B12: 0.3µgVitamin C: 37mgVitamin D: 0.4µgVitamin E: 3mgVitamin K: 4µgCalcium: 82mgIron: 2mgMagnesium: 69mgPhosphorus: 149mgSelenium: 5µgZinc: 1mgCaffeine: 10mgFolic acid: 10µgNet carbohydrates: 48g
