Strawberry tart

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Tart shell.
2. 2Heat oven to 175°C / 347 °F.
3. 3Grate the marzipan and stir until everything is combined with the sugar. Whip the mixture with butter until fluffy.
4. 4Whip the eggs into the mixture and then folk the flour into the dough. Line an about 24 cm springform pan with baking paper and grease with butter.
5. 5Next, roll out the dough and tip into the pan. Bake in the middle of the oven for roughly 25 minutes. Prepare the vanilla custard while the dough bakes.
6. 6Finely cut up the chocolate and scatter over the shell after baking. Spread out the chocolate with a spatula as it melts. Allow the shell to cool to room temperature.
7. 7Vanilla custard.
8. 8Mix vanilla sugar, egg yolks, sugar and corn starch in a saucepan. Turn the heat to medium and whisk in the milk. Heat the mixture while stirring until it thickens.
9. 9Transfer the custard to a container and cool completely.
10. 10Whip the double cream to a light foam and folk into the cooled vanilla custard.
11. 11Tart assembly.
12. 12Rinse the strawberries, remove the stems and quarter from top to bottom.
13. 13Spread the vanilla custard in a thick layer on top of the tart shell. Top with the fresh strawberries and fresh mint (optional). Bon appétit!