It’s summertime and what better desert to make during strawberry season than an elegant strawberry torte recipe also known as erdbeertorte rezept in German. Shortbread, pudding, and strawberries what’s not to love with this strawberry tart recipe. With a shortbread crust that stays slightly crisp and smooth, creamy vanilla custard topped with fresh strawberries everyone will love this classic dessert. It’s not as heavy as a cake and perfect for warmer summer weather. The strawberries in this recipe are bare and that is how I prefer them since the flavor really shines through. You could glaze them if you wanted to, but it will keep well in the fridge for several days without a glaze.
This recipe is my all time favorite strawberry recipe. The flavor of the strawberries really shines through and the freshness it not adulterated. This summertime recipe just hits the spot and satisfies a sweet tooth without being too rich and heavy, but there is a custard layer so it is definitely rich tasting. You could use instant pudding but there is a certain texture and taste that you get from this custard that is irreplaceable. So if you have the time I would highly recommend to make this pudding from scratch. It’s worth it. If you are too intimidated by the thought of making your own custard don’t worry you can replace it with instant pudding. However the custard it is the perfect filling for this tart and has a unique texture and mouthfeel. It’s not as hard as you think but you will need a double boiler otherwise you are more likely to cook the yolk and cause it to curdle. That would definitely not be a good. Low heat and constant stirring are the key to making a silky smooth custard, it requires a little patience but it is well worth it. It may take about 10 minutes for the custard to get thick and creamy.
This recipe is for two crusts because the recipe for the crust turns out better if you make it by weight and it happens to make two crusts for this strawberry torte aka erdbeertorte in German. Just freeze one if you don’t need both. I had my second dough frozen for a year and it still tasted terrific. I would also recommend a scale since it will be more accurate and this type of dough does not allow for extra flour, if not measured perfectly it will not come together.
You will need flour, butter, sugar, yolks, backing powder, and salt for the shortbread crust. To separate the yolk from white crack the egg in half and slide the yolk into the half shell while allowing the white to fall into a small bowl. Do this several times till all the white is separated from the yolk. The butter should be cold and cut into small chunks to make it easier to incorporate. All you have to do is knead these ingredients together. Leave that in the fridge for at least half and hour.
In the meantime you can wash your strawberries. For this strawberry torte aka erdbeertorte you will need about 750 grams fresh strawberries. After you let them dry them cut them in half and lay them aside.
Now back to the shortbread dough. Preheat your oven to 350 degrees F. You will only need half of the dough. You can keep the other half in the fridge for a few days or freezer till you need it. Roll out your dough into the approximate size of your springform. This will help with getting the dough in evenly. It helps to lift it with a cake lifter.
Press onto your springform. You do not need to grease it because there is enough butter in the dough that it will come out. Poke the dough with a fork so that it does not form bubbles. Bake it for 20 minutes. You can start the pudding while it bakes. When it is done it will look like this.
While the crust is baking you can start the pudding for the strawberry torte. For the pudding you will need yolks, sugar, vanilla sugar, vanilla, flour, and milk. A double boiler would be ideal because it will help keep the eggs from curdling in the custard. First beat the yolks with the sugar, vanilla, and flour till it is creamy and light for at least 5 minutes. Then stir in the milk. If you have one, bring the water in the lower pan of the double boiler to a boil while you beat the eggs. Otherwise use a nonstick pan and add the egg mixture. Bring it to a simmer on medium to medium low constantly stirring. It may take 10 minutes till it becomes thick. If you increase the temperature you will increase the chance the egg will curdle. But don’t worry if it curdles a little you can strain it in the end. Once it is thick remove it from the heat and stir it every now and then so that it does not form a skin on top.
Cool the shortbread crust and pudding completely. Then top the crust with the pudding and evenly distribute the strawberries on top. I guarantee you will love this strawberry torte or as my mom called it erdbeertorte!
Add the flour, sugar, baking powder, and salt to a bowl and mix. Cut the butter into small chunks and add the yolks and butter. Knead the ingredients till it forms a dough. Divide the dough in half and save one in the fridge or freezer till needed for a second torte.
Leave the dough in the fridge for at least half and hour.
Roll out your dough into the approximate size of your springform. This will help with getting the dough in evenly. Press onto your springform. Poke the dough with a fork.
Preheat the oven to 350 degrees F and bake for 20 minutes. Once finished set aside to cool.
First beat the yolks with the sugar, vanilla, and flour till it is creamy and light for at least 5 minutes. Then stir in the milk.
Bring it to a simmer on medium to medium low constantly stirring. It may take 10 minutes till it becomes thick.
Set the pudding aside and occasionally stir it so it does not form a skin.
Once the pudding and crust is cool add the pudding over the crust in an even layer. Top the pudding with halved strawberries.