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Butter -
Egg -
Flour
Strawberry Tart Crust (Bödenchen)
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Cooking Time:
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Prep Time:
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About:
Makes 1 Crust:
- Crust
- 75 g Butter
- 75 g Sugar
- 2 tsp Vanillezucker (Vanilla Sugar)
- 2 whole Eggs
- 125 g Flour
- 1 tsp Backpulver (or .25 TL Baking Powder)
- Strawberry Topping
- 1 package Tortenguss - Dr. Oetker
- 1 Box Strawberries
- 2 tbsp Sugar
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Directions:
- Beat butter until foamy. Then add vanilla sugar, sugar and eggs. In a separate bowl, mix together the flour and Backpulver (or .25 TL baking powder). Gradually add the egg mixture to the flour mixture.
- Preheat oven to 175-200 C. (350 F to 400 F)
- Prepare a Tortenbodenform (Tart Pan). Use one with a diameter of 28 cm. Grease tart pan with butter, and then lightly dust it with flour. Gently spread dough into the tart pan.
- Bake for 20-25 minutes.
- *Feel free to bake more than one at a time. They hold up well for a few days.
- To make the strawberry topping:
- Cut off stems of the strawberries. Starting from outside edge, arrange strawberries, stemmed side down on the cooked Bödenchen.
- Pour 250 ml cold water into a bowl and set aside. In a small saucepan, mix one packet of Tortenguss with sugar. Gradually add cold water, constantly stirring, until smooth. Continue constantly stirring and bring liquid to a boil. Remove from heat as soon it boils and pour over strawberries starting from the middle, working your way out to the edge. Leave to cool until liquid solidifies.
- Optionally serve with whipped cream.