Fine Strawberry Tart

Beat the eggs until thick and creamy, add the sugar and salt and continue beating until the sugar has dissolved. Combine flour and cornstarch. Fold in briefly. Gently fold in lukewarm melted butter.

Pour the dough into a cake springform pan (26 cm) lined with baking paper. Bake in the heated oven at 180 °C (top/bottom heat), 160 °C (convection oven) or level 2 (gas) for about 30 minutes until golden brown. Remove from the pan and allow to cool. Place on a cake plate. Place the cake ring around it.

For the cream, soak gelatin in cold water. Cook vanilla pudding according to package directions, let cool and pass through a sieve. Mix with egg yolks, vanilla sugar, sugar, curd and lemon zest. Fold in the gelatin dissolved according to package directions.

Then spread the cream evenly on the cake base. Place the washed, slightly sugared strawberries close together on top and chill the cake.

Cook the cake glaze with currant juice and drizzle over the strawberries. Before serving, decorate with whipped cream.

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