Strawberry Semolina Tart

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We love semolina porridge and we also love strawberries. So I thought – let’s make a tart out of both. And that is the result!

A really delicious strawberry semolina tart. Fruity, creamy and crunchy! Not only the children love it! It’s now one of our favourite cake. Thumbs up!

Strawberry Semolina Tart
Zutaten
Short pastry
  • 250 g flour
  • 50 g powdered sugar
  • a pinch of salt
  • 120 g butter
  • 1 egg
Semolina layer
  • 600 ml milk
  • 60 g semolina
  • 40 g sugar
  • 40 g butter
  • lemon zest
  • 2 eggs
Strawberry layer
  • 3 sheets gelatine
  • 300 g strawberries + some for deco
  • 1-2 tbsp icing sugar
  • a dash lemon juice
Anleitungen
Shortcrust pastry
  1. Crumble flour, sugar and salt with small pieces of butter.

  2. Add egg and knead to a dough.

  3. Roll out and place in a tart form. (26 cm diameter)

  4. For blind-baking: Place baking paper on short pastry and fill in with uncooked beans. (to keep pastry from rising)

  5. Bake in preheated oven at 180° C for 15 minutes.

Semolina layer
  1. Bring milk to boil.

  2. Add semolina, sugar and butter and stirr until it thickens.

  3. Remove from fire, stirr in lemon zest and eggs.

  4. Place semolina porridge on baked shortcrust.

  5. Place in oven again at 180° C for about 25 to 30 minutes.

  6. Leave to cool.

Strawberry layer
  1. Soak gelatine in cold water.

  2. Blend strawberries, sugar and lemon juice.

  3. Desolve dropping wet gelatine on stove or microwave.

  4. Mix liquid gelatine in strawberry puree.

  5. Spread strawberry puree on semolina tart.

  6. Leave to cool for some hours or over night.

  7. Decorate with strawberries and mint leaves.

Rezept-Anmerkungen

It works also with frozen strawberries. Defrost and continue as set out above.

Enjoy baking!
Maggi & Family

I used this tart form or quiche form. (Afiliate Link)

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