Instruction

• Tart shell Heat oven to 175°C / 347 °F Grate the marzipan and mix thoroughly with the sugar
• Whip the mixture with butter until fluffy
• Whip the eggs into the mixture and then folk the flour into the dough
• Line an approximately 24 cm springform pan with baking paper and grease with butter
• Then roll out the dough and transfer to the pan
• Bake in the middle of the oven for approximately 25 minutes
• Prepare the vanilla custard while the dough bakes
• Finely chop the chocolate and sprinkle over the shell after baking
• Spread out the chocolate with a spatula as it melts
• Allow the shell to cool to room temperature
• Vanilla custard Mix vanilla sugar, egg yolks, sugar and corn starch in a saucepan
• Turn the heat to medium and whisk in the milk
• Heat the mixture while stirring until it thickens
• Transfer the custard to a container and cool completely
• Whip the double cream to a light foam and folk into the cooled vanilla custard
• Tart assembly Rinse the strawberries, remove the stems and quarter from top to bottom Spread the vanilla custard in a thick layer on top of the tart shell
• Top with the fresh strawberries and fresh mint (optional)
• Bon appétit!