Surprise your love with this delicious strawberry Valentine’s tart! With our delicious, sweet strawberries it is easy to make the filling. Find out what you need:

— RECIPE & INGREDIENTS—

Baking utensils:
23 cm springform cake tin
saucepan
baking paper
heart shaped cutter set
rolling pin

Ingredients for the cake:
300 g flour
175 g butter (cold)
125 g white caster sugar
2 eggs
2 tbsp sugar
pinch of salt

Ingredients for the strawberry compote:
500 gr Beekers Berries strawberries
1 or 2 tbsp water
2 tsp corn flour + 1 tbsp water

— RECIPE —

Add 1 egg, flour, sugar, and the salt in a bowl together with the cold butter. Mix it with a food processor or knead the mixture with your hands. Create a nice dough ball, put it back in the bowl and cover with foil. Put the bowl in the fridge and let it rest for about 30 minutes. Meanwhile, preheat the oven (fan assisted) on 175℃.

Now it is time to start with the strawberry compote! Firstly, wash the strawberries, remove the calyx and put them in the saucepan. Add water and put it on the stove. Make sure you continuously stir the strawberries. Grab a small bowl and add the corn flour with water and mix it well together. Add the corn flour mixture once the strawberries are cooked a little bit. Let the strawberry compote cook briefly so it can bind. Remove the pan from the heat and let it cool down.

Sprinkle some flour on your kitchen counter and get the rolling pin. Grease the spring form, take the dough ball out of the refrigerator and place it on the sprinkled flour. Roll it out and cover the spring form tin with it. Pour the now cooled strawberry compote into the mold and spread carefully. Make another ball of the remaining dough and roll again (note: not too thin). Press out the hearts and place them on a separate baking tray. Carefully, take the dough you have made with the beautiful hearts cut out and lay it on top of the tart.

Grab the other egg and place the egg yolk in a small bowl. Brush the top of the tart and the separated hearts with the egg yolk and sprinkle the sugar on top. Slide both baking trays (the hearts under the tart) into the oven for about 30 – 35 minutes, until they are perfect golden brown. Decorate the Valentine’s tart with strawberries with the other hearts and let the tart cool down before cutting it. You can keep the tart in the fridge for 2 to 3 days!