Strawberry/Nectarine tart with white chocolate and lemon cream

Ingredients for Strawberry/Nectarine tart with white chocolate and lemon cream

Instructions for Strawberry/Nectarine tart with white chocolate and lemon cream

To prepare the Strawberry/Nectarine tart with white chocolate and lemon cream recipe, please follow these instructions:

Blend the almonds into flour in a food processor. Come on wheat flour and butter into small pieces in. run to parmesan like consistency. Add sugar.

Pour the dough out on the table. Reassemble it in your hand with the egg yolk and possibly. a little water. Knead the dough until it is smooth and supple. Let the rest cold ca. 15 min. Roll dough out between two pieces of film, remove film and serve a greased pie dish with the dough. Poke with a fork. Style pie dough in the freezer about 20 min. until it is frozen.

Came a piece of wax paper or foil on the bottom and fill with dried beans Behind tart bottom in the middle of a preheated oven at 180 ° for about 10 min. Remove the beans and bake an additional 5 min. to the bottom is golden.

Melt the chocolate in a water bath and brush the bottom and edges.

Whip the cream stiff with zest and juice from the lemon and powdered sugar and vanillemarv.

Rinse strawberries and flower of the arrow. Cut the nektarinerne in both.

Butter cream in the bottom of the tart and put strawberries and nectarines decoratively on top.

Serve with ice-cold sparkling wine.