Strawberry tart

It’s been a while since I’ve made a tart – and I’ve never made one with strawberries yet, so here it is: a simple strawberry tart to celebrate these first days of summer.

For the tart dough (28cm round tart pan with removable bottom):
150g flour (I use white spelt flour, type 630)
50g ground hazelnuts (or walnuts/almonds)
100g cold butter, cut into pieces
50g cane sugar
1 egg, lightly beaten
a pinch salt
a couple tablespoons of cold water, if needed
a knob of butter, to grease the pan

For the tart filling:
200ml whipping cream
3 sheets gelatine
1 cup strawberries, cleaned and pureed
100ml agave syrup
1 cup strawberries, sliced (to decorate the tart)

1. Prepare the dough by combining flour, ground nuts, salt and sugar in a big bowl. Add butter and rub it into the flour mixture until you get coarse crumbs. Finally, add the beaten egg and knead until the dough comes together. Should the dough appear too dry, add a little cold water (it really depends on the flour you use.) Let the dough chill in the fridge for at least 1 hour.
2. Preheat the oven at 180-200ºC and grease the tart pan. Roll out the dough between two sheets of plastic film and line the tart pan with it, trimming off the excess dough (if needed). Prick it with a fork and bake in the hot oven for cca. 30 minutes, or until golden brown. Let cool completely.
3. Prepare the tart filling by whipping the cream and mixing it with agave syrup. Soak the gelatine sheets in cold water for 10 minutes, then squeeze out the excess water very gently and place the gelatine in a pot with strawberry puree. Place on heat and stir until the gelatine has dissolved. Allow to cool, then whisk in the whipped cream. Pour the creamy strawberry mixture into the cooled tart shell and transfer to the fridge for a couple of hours.
4. Before serving, decorate the tart with strawberry slices. Enjoy! The tart will keep well in the fridge for a day or two (covered).

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