Delicious Strawberry Tart with Hazelnut Crust: A Sweet Treat for Little Ones
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings
Discover the history of the recipe:
Fruit tart is a classic dessert that has won the hearts of many families over time. Originating from cooking traditions of various cultures, the tart has evolved over the years, adapting to available ingredients and the taste preferences of each generation. Today, the strawberry tart with hazelnut crust is popular due to its delicious combination and crunchy texture, making it perfect for any occasion, especially to bring smiles to children's faces.
Your ingredients:
- For the crust:
- 4 eggs (commonly used in cakes for a fluffy texture)
- 350-400 g flour (choose a good quality flour for the best results)
- 150 ml oil (preferably sunflower or canola oil)
- 150 ml milk (you can use whole milk or plant-based milk for a vegan option)
- 5 tablespoons sugar (adjustable based on desired sweetness)
- 1 packet baking powder (ensures even rising of the crust)
- 1 packet vanilla sugar (for a fragrant taste)
- 1 teaspoon vinegar (helps activate the baking powder)
- 50 g hazelnuts (you can use roasted and ground hazelnuts for a more intense flavor)
- A handful of raisins (optional, adds extra sweetness)
- For the topping:
- 650 g fresh strawberries (from the garden, for an intense flavor)
- 1 kiwi (or orange, banana, blackberry - choose your favorite fruits)
- 1 packet tart glaze-jelly (for a glossy and appetizing appearance)
- 2 tablespoons sugar (for jelly)
- For soaking:
- 3 tablespoons sugar
- Juice from half a lemon (for a fresh taste)
- 1 packet vanilla sugar
- 2-3 teaspoons rum essence (adds a subtle and sophisticated aroma)
Step by step, preparing the delight:
1. Preparing the crust: Start by preheating the oven to 180°C (medium heat). In a large bowl, beat the eggs with the sugar and vanilla sugar, using a whisk or mixer, until you obtain a frothy and light-colored mixture. Add the oil and milk, continuing to mix.
2. Adding dry ingredients: In another bowl, mix the flour with the baking powder activated with vinegar. Gradually incorporate the dry ingredients into the wet mixture, mixing carefully to avoid lumps. Finally, add the hazelnuts and raisins, mixing well.
3. Baking the crust: Grease a tart pan with a little oil and flour (or breadcrumbs, for extra texture) and pour the mixture inside. Bake in the preheated oven for 25-30 minutes, until golden and passes the toothpick test.
4. Cooling the crust: Once the crust is baked, let it cool in the pan for a few minutes, then use a fine knife to loosen the edges from the pan's wall. Carefully invert the crust onto a platter.
5. Preparing the syrup: In a small saucepan, mix hot water with sugar, lemon juice, vanilla sugar, and rum essence. Stir well until the sugar completely dissolves.
6. Soaking the crust: Use a pastry brush to evenly apply the syrup on the cooled crust, allowing it to soak and become moist and flavorful.
7. Preparing the fruits: Wash the strawberries and slice them. If using kiwi or other fruits, ensure they are sliced thinly for a nice arrangement on the tart.
8. Arranging the fruits: Place the slices of strawberries and other fruits on the soaked crust, carefully decorating it for an attractive appearance.
9. Preparing the glaze: In a small saucepan, boil water with sugar and tart glaze-jelly, whisking vigorously. Once the mixture starts to boil and thickens, carefully pour it over the fruits to cover them.
10. Final cooling: Allow the tart to cool at room temperature, then refrigerate for at least 10-15 minutes, but ideally 4 hours, until the kids return from school.
Serving and combinations:
The strawberry tart with hazelnut crust is delicious served as is, but can be accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for extra flavor. Additionally, a cup of fruit tea or fresh lemonade will perfectly complement this dessert.
Frequently asked questions:
- Can I use other fruits? Yes, this recipe is versatile! Substitute strawberries with other seasonal fruits like blueberries, peaches, or plums.
- How can I make the tart lighter? You can reduce the amount of sugar in the dough and use more fresh fruits for a more natural taste.
- How long does the tart keep? The tart can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.
Nutritional benefits:
This tart offers a combination of carbohydrates from flour and sugar, proteins from eggs, healthy fats from oil and hazelnuts, and antioxidants from fruits, making it a delicious yet nutritious choice for a snack or dessert.
Personal note:
I remember how, in my childhood, I enjoyed my grandmother's strawberry tart, a true summer ritual. Now, wanting to recreate those moments of joy, I love to add a splash of vanilla essence for a sweet aroma and nostalgia in every bite. I hope you bring the same smiles to the faces of your loved ones!
Enjoy your meal!
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings
Discover the history of the recipe:
Fruit tart is a classic dessert that has won the hearts of many families over time. Originating from cooking traditions of various cultures, the tart has evolved over the years, adapting to available ingredients and the taste preferences of each generation. Today, the strawberry tart with hazelnut crust is popular due to its delicious combination and crunchy texture, making it perfect for any occasion, especially to bring smiles to children's faces.
Your ingredients:
- For the crust:
- 4 eggs (commonly used in cakes for a fluffy texture)
- 350-400 g flour (choose a good quality flour for the best results)
- 150 ml oil (preferably sunflower or canola oil)
- 150 ml milk (you can use whole milk or plant-based milk for a vegan option)
- 5 tablespoons sugar (adjustable based on desired sweetness)
- 1 packet baking powder (ensures even rising of the crust)
- 1 packet vanilla sugar (for a fragrant taste)
- 1 teaspoon vinegar (helps activate the baking powder)
- 50 g hazelnuts (you can use roasted and ground hazelnuts for a more intense flavor)
- A handful of raisins (optional, adds extra sweetness)
- For the topping:
- 650 g fresh strawberries (from the garden, for an intense flavor)
- 1 kiwi (or orange, banana, blackberry - choose your favorite fruits)
- 1 packet tart glaze-jelly (for a glossy and appetizing appearance)
- 2 tablespoons sugar (for jelly)
- For soaking:
- 3 tablespoons sugar
- Juice from half a lemon (for a fresh taste)
- 1 packet vanilla sugar
- 2-3 teaspoons rum essence (adds a subtle and sophisticated aroma)
Step by step, preparing the delight:
1. Preparing the crust: Start by preheating the oven to 180°C (medium heat). In a large bowl, beat the eggs with the sugar and vanilla sugar, using a whisk or mixer, until you obtain a frothy and light-colored mixture. Add the oil and milk, continuing to mix.
2. Adding dry ingredients: In another bowl, mix the flour with the baking powder activated with vinegar. Gradually incorporate the dry ingredients into the wet mixture, mixing carefully to avoid lumps. Finally, add the hazelnuts and raisins, mixing well.
3. Baking the crust: Grease a tart pan with a little oil and flour (or breadcrumbs, for extra texture) and pour the mixture inside. Bake in the preheated oven for 25-30 minutes, until golden and passes the toothpick test.
4. Cooling the crust: Once the crust is baked, let it cool in the pan for a few minutes, then use a fine knife to loosen the edges from the pan's wall. Carefully invert the crust onto a platter.
5. Preparing the syrup: In a small saucepan, mix hot water with sugar, lemon juice, vanilla sugar, and rum essence. Stir well until the sugar completely dissolves.
6. Soaking the crust: Use a pastry brush to evenly apply the syrup on the cooled crust, allowing it to soak and become moist and flavorful.
7. Preparing the fruits: Wash the strawberries and slice them. If using kiwi or other fruits, ensure they are sliced thinly for a nice arrangement on the tart.
8. Arranging the fruits: Place the slices of strawberries and other fruits on the soaked crust, carefully decorating it for an attractive appearance.
9. Preparing the glaze: In a small saucepan, boil water with sugar and tart glaze-jelly, whisking vigorously. Once the mixture starts to boil and thickens, carefully pour it over the fruits to cover them.
10. Final cooling: Allow the tart to cool at room temperature, then refrigerate for at least 10-15 minutes, but ideally 4 hours, until the kids return from school.
Serving and combinations:
The strawberry tart with hazelnut crust is delicious served as is, but can be accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for extra flavor. Additionally, a cup of fruit tea or fresh lemonade will perfectly complement this dessert.
Frequently asked questions:
- Can I use other fruits? Yes, this recipe is versatile! Substitute strawberries with other seasonal fruits like blueberries, peaches, or plums.
- How can I make the tart lighter? You can reduce the amount of sugar in the dough and use more fresh fruits for a more natural taste.
- How long does the tart keep? The tart can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.
Nutritional benefits:
This tart offers a combination of carbohydrates from flour and sugar, proteins from eggs, healthy fats from oil and hazelnuts, and antioxidants from fruits, making it a delicious yet nutritious choice for a snack or dessert.
Personal note:
I remember how, in my childhood, I enjoyed my grandmother's strawberry tart, a true summer ritual. Now, wanting to recreate those moments of joy, I love to add a splash of vanilla essence for a sweet aroma and nostalgia in every bite. I hope you bring the same smiles to the faces of your loved ones!
Enjoy your meal!
Ingredients
4 eggs, 350-400 g flour, 150 ml oil, 150 ml milk, 5 tablespoons of sugar, 1 packet of baking powder, 1 packet of vanilla sugar, 1 teaspoon vinegar, 50 g hazelnuts, a handful of raisins. I also used: 650 g strawberries (from the garden), 1 kiwi (or orange, banana, a few blackberries, whatever you have), 1 packet of glaze-jelly for tarts, 2 tablespoons of sugar. For soaking: 3 tablespoons of sugar, juice from half a lemon, 1 packet of vanilla sugar, 2-3 teaspoons of rum essence.