German Strawberry Tart Erdbeer Tortenboden
Experience a slice of Germany with this irresistibly light and fruity German Strawberry Tart, or *Erdbeer Tortenboden*. Perfect for strawberry season, this classic dessert features a tender sponge cake base made from whipped eggs, sugar, and a touch of vanilla, ensuring a fluffy, melt-in-your-mouth texture. The tart is adorned with fresh, juicy strawberries and topped with a shimmering strawberry glaze that locks in flavor and shine. Quick to prepare with under 20 minutes of hands-on time, this elegant yet simple dessert is ideal for any occasion, from summer picnics to afternoon coffee breaks (*Kaffee und Kuchen*). Serve it chilled for the ultimate indulgence, and optionally dust the edges with powdered sugar for a hint of sweetness and flair. Whether you're a fan of traditional German baking or simply looking for an easy, show-stopping recipe, this strawberry tart delivers perfection in every bite.
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Recipe Information
Ingredients
- 3 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Unsalted butter (melted and cooled)
- 500 grams Fresh strawberries
- 1 packet Strawberry glaze powder (or gelatin-based tart glaze mix)
- 250 milliliters Water
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a tart pan (preferably with a raised edge) and dust it with flour to prevent sticking.
In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer. Whip the mixture on high speed until pale, fluffy, and doubled in volume (about 5–7 minutes).
Add the vanilla extract and gently fold it into the whipped egg mixture.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing to maintain the batter's lightness.
Carefully fold in the melted, cooled butter until it's fully incorporated. Be gentle to keep the batter airy.
Pour the batter into the prepared tart pan, spreading it evenly. Tap the pan lightly on the counter to release any trapped air bubbles.
Bake the tart base in the preheated oven for 12–15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the tart base to cool in the pan for 5 minutes, then remove it from the pan and let it cool completely on a wire rack.
While the tart base is cooling, wash and hull the fresh strawberries. Slice them in half or leave them whole, depending on your preference.
Prepare the strawberry glaze according to the packet instructions. Typically, this involves mixing the glaze powder with 250 ml of water, heating it while stirring until it thickens, and then letting it cool slightly.
Arrange the strawberries evenly on the cooled tart base. Starting from the center and working your way outward, create a decorative pattern if desired.
Drizzle the prepared glaze evenly over the strawberries, ensuring all are coated. Allow the glaze to set for about 10–15 minutes at room temperature.
Optionally, dust the edges of the tart with powdered sugar for a decorative touch before serving.
Slice the tart into portions and enjoy this classic German dessert!
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 244.9 g | 89% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 150.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 195 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
