Valentine’s Tart

For the Valentine’s tart with strawberry hearts, first prepare the shortcrust pastry. Cut the soft butter into pieces and mix with the sugar, pinch of salt and egg.

Using a mixer with dough hook, gradually fold in the flour. Wrap in plastic wrap and let rest for at least 2 hours.

Wash the strawberries, dry if necessary and cut into small cubes, mix in the powdered sugar. Soak the gelatine in cold water for about 5 minutes.

In a saucepan, liquefy the squeezed gelatin, deglaze with the red wine and add the strawberries, a little at a time. Bring to the boil briefly and remove from the heat.

Rub 3 heart molds with neutral oil, place on parchment paper, pour in the strawberry mixture, which is now already gelling, and place in the refrigerator.

Preheat the oven to 190 degrees top/bottom heat. Remove the dough from the refrigerator and roll it out on a floured surface for the desired shape. Pour into the tart pan and pull up the sides.

Prick the bottom several times with a fork and blind bake the shortbread for 10 minutes. By now, the hearts should have gelled.

Now remove the molds and clean them. Remove the shortcrust from the oven, place the heart molds on the partial bottom and pour the semolina pudding into the tart.

Place in the oven for another 30-35 minutes. Let the tart cool in the oven with the door open. Remove the heart molds, go around the mold again with the knife as a precaution so that w

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