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1
Make the the tart crust: Sift the all-purpose flour into a bowl, add the salt, granulated sugar, and chilled butter, and use the back of a fork to mash the butter while you toss the flour over it.
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2
Add the eggs once the bigger lumps of butter have disappeared.
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3
Continue mashing and mixing with the fork until everything is crumbly as shown in the photo.
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4
Gather the dough from step 1 into one mass, wrap in plastic wrap, and rest in the fridge for 2 hours.
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5
When it has rested, roll out the dough with a rolling pin and press it into the mold.
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6
Poke air holes in the bottom with a fork, and bake in an oven preheated to 180 C for 30 minutes.
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7
Let it cool without removing it from the mold.
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8
Make the tart filling: Make a meringue as shown in the photo with the egg white and sugar until peaks form.
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9
Cream the cream cheese and sour cream together in a separate bowl.
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10
Add the ingredients to the bowls in the listed order, mixing well with an whisk each time.
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11
(Sift in the powdered ingredients).
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12
Finish the tart: Switch to a spatula, and gently fold in the meringue in 2 batches,.
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13
The filling is now complete.
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14
Pour it into the tart crust and bake in an oven preheated to 180 C for 30 minutes until golden brown, and let cool.
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15
Remove it from the mold once it has cooled.
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16
Decorate: Whip the heavy cream and sugar together to make whipped cream that forms soft peaks.
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17
Place half of the whipped cream in a pastry bag, and squeeze on top of the tart in a circular pattern.
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18
Cut the stems off the strawberries, and set aside 150g for the sauce.
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19
Line up as many strawberries as you like on top of the whipped cream.
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20
Make the strawberry sauce: Place the strawberries for the sauce in a small saucepan with the sugar and lemon juice.
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21
Heat over medium heat and cookfor about 5 minutes while mashing up the strawberries with a wooden spatula to make a fairly liquid sauce.
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22
Spoon the sauce over the strawberries on top of the cake while it's still hot.
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23
Finishing touches: After the sauce has cooled, decorate the edges of the tart with the remaining whipped cream.
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24
(The cream will melt if you decorate while the sauce is still hot, so be careful).
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25
Garnish with a mint leaf and it's done!
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26
This is what a cut slice looks like.
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27
The sauce is so unctuous!
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28
3/29 I changed the feeling of it a bit, and baked it as a birthday cake for Papa's family*.
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29
Please have fun decorating it in various ways^^.
