German Strawberry Tart / Erdbeer Tortenboden

"Found on to use during ZWT 6 and during our bumper crop of home-grown strawberries. This is a spongcake sort of dish underneath with strawberries and glaze on top. I envision a bit of whipped cream for to topping too, just to make it even more decadent. Because this dessert really spolights the strawberries, I recommend only making this when strawneeries are in season. And if you can find a friendly neighbor with a strawberry patch - more's the better! You can do this with small whole berries too for a breathtaking presentation."
photo by vaughngo photo by vaughngo
photo by vaughngo
Ready In:
1hr 55mins
1 tart


  • 50 g superfine sugar, plus
  • 2 teaspoons sugar
  • 50 g flour, plus
  • 1 teaspoon flour
  • 2 eggs
  • 225 g strawberries, hulled and sliced
  • 3 tablespoons strawberry jam or 3 tablespoons glaze


  • Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
  • Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
  • Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
  • Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

Questions & Replies

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  1. I tried this recipe and it did not become thick or even cover the center of the flan pan. I found another flan case recipe that had added butter to it. With the added butter, the cake batter was thick, fluffy, and covered the entire pan. I did enjoy the strawberry topping.


40-something wife and Mom who's biggest kick is cookin' cheap and flavorful. A day of frugal living is only fun if you have a good dinner after! I tend not to post my recipes because I cook by the seat of my pants. No, not *on* the seat... I cook with what's available and draw liberally from my spice carousel. Just spin that thing like the money wheel on "The Price is Right"! My friend says I should open a restuarant. We've decided to call it "Whatchagot Cafe". <img src="" border="0" alt="Recipezaar Challenge 2008"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" > <img src=""> <img src="" border="0" alt="Photobucket">
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