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Vanilla crème (prepare a day in advance)
½ l. whole milk
½ l. heavy cream
140 g. sugar
70 g. corn starch
2 eggs
1 vanilla pod

Almond short crust pastry
200 g. wheat flour
150 g. butter
100 g. sugar
50 g. almond flour
1 egg

Almond crème
80 g. icing sugar
80 g. butter
1 egg
80 g. almond flour
10 g. corn starch
125 g. custard

Fresh strawberries 
Dark chocolate


Vanilla crème:
Split the vanilla pod in two and scrape out the seeds. Add the vanilla pod and seeds in the mixed milk and cream. Add half of the sugar and bring the mixture to a boil. In another bowl mix egg, corn starch and the last half of the sugar, and whip it together. When the milk/cream mixture is boiling, pour it slowly into the egg mixture. When half of the milk is added, pour the egg mixture back into the pot with the rest of the milk. It is important that you keep stirring during this process. Let the mixture reach boiling point while still stirring. Once the crème is boiling, pour it into an ovenproof dish or another flat bowl. Cover with plastic wrap and put the crème in the refrigerator until the next day.

Almond short crust pastry:
Knead the butter until it has softened and add the rest of the ingredients for the pastry. Knead the pastry until it becomes a homogenous mass. Wrap the dough in plastic wrap and let rest in the refrigerator for at least an hour.

Almond crème:
Whip the butter and icing sugar until it becomes light and airy – then add almond flour and corn starch. Stir in the egg and lastly add the vanilla custard. Smear a tart mould with a diameter of approx. 35 cm. Roll out the pastry (5 mm thick) and cover the mould with the pastry. Add the almond crème in the tart mould and spread it evenly out. Bake in a preheated oven at 180 °C for 15-20 minutes, until slightly golden. Once it has cooled of, smear with a thin layer of melted dark chocolate. Stir the vanilla cream until it smoothens and spread it evenly on the tart.

Cover the crème with fresh strawberries.