Strawberry Semolina Tart
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 Strawberry Semolina Tart!
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!
More Tarts:
Poppy Seed Tart
Raspberry Chocolate Tart
Strawberry Rhubarb Tart
- 250 g flour
- 50 g powdered sugar
- a pinch of salt
- 120 g butter
- 1 egg
- 600 ml milk
- 60 g semolina
- 40 g sugar
- 40 g butter
- lemon zest
- 2 eggs
- 3 sheets gelatine
- 300 g strawberries + some for deco
- 1-2 tbsp icing sugar
- a dash lemon juice
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Crumble flour, sugar and salt with small pieces of butter.
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Add egg and knead to a dough.
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Roll out and place in a tart form. (26 cm diameter)
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For blind-baking: Place baking paper on short pastry and fill in with uncooked beans. (to keep pastry from rising)
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Bake in preheated oven at 180° C for 15 minutes.
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Bring milk to boil.
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Add semolina, sugar and butter and stirr until it thickens.
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Remove from fire, stirr in lemon zest and eggs.
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Place semolina porridge on baked shortcrust.
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Place in oven again at 180° C for about 25 to 30 minutes.
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Leave to cool.
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Soak gelatine in cold water.
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Blend strawberries, sugar and lemon juice.
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Desolve dropping wet gelatine on stove or microwave.
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Mix liquid gelatine in strawberry puree.
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Spread strawberry puree on semolina tart.
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Leave to cool for some hours or over night.
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Decorate with strawberries and mint leaves.
It works also with frozen strawberries. Defrost and continue as set out above.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Thank you!
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