Strawberry vanilla tart

1. for the dough, mix the butter, Naturata powdered sugar and salt. Add the egg and knead in briefly. Add the flour and almonds and knead just until a smooth dough is formed. Wrap the dough in cling film and chill for approx. 2 hours.

2. roll out the cold dough into a round on a floured work surface and place in a greased tart tin. Cover the pastry with baking paper and pulses and bake in a preheated oven at 200 degrees (top/bottom heat) for approx. 20 minutes on the middle shelf. Leave the base to cool completely and then remove from the tin.

3 Melt the Naturata white raspberry chocolate in a bain-marie and then spread over the base.

4 Wash and hull the strawberries and cut into small pieces. Cut the Naturata Bourbon vanilla pod lengthwise and scrape out the pulp. Caramelize the Naturata Demerara raw cane sugar in a pan until light brown and deglaze with approx. 100 ml water or strawberry juice. Add the strawberries, vanilla pod and seeds and simmer for approx. 5-8 minutes until the strawberries are soft but not completely broken down. Mix the cornflour with a little water until smooth and use to thicken the strawberry mixture. Allow the mixture to cool slightly and then spread evenly over the prepared tart base.

5. then heat the whipped cream and reduce a little. Cut the Naturata Bourbon vanilla pod in half lengthways, scrape out the seeds and add to the cream together with the sugar. Soak the gelatine leaves in cold water. Dissolve the soaked gelatine in the hot cream, mix well and leave the mixture to cool slightly. Add the cream cheese to the cream and chill the mixture until it starts to set. Now spread the mixture over the prepared strawberry tart. Chill the tart for at least 3 hours.