Strawberry season has finally arrived and I am proud to announce that you can find my new recipe in the summer edition of KACHEN MAGAZINE, go check out their website for many other cool recipes. I got the chance to write a recipe for this edition trough the blog award that I won back in October 2017. This recipe contains my favourite things: strawberries + margaritas. I love doing margaritas in summer but I wanted to do a special version for the magazine and I ended up mixing it with rhubarb, which is a perfect combo. Also a special thanks to Villeroy & Boch for the Brindille plates and glasses!

And here we go:
For the tart

1 tart 20 minutes + 30 minutes rest time + 1 hour baking time
• 10 strawberries • 5 rhubarb stalks • 65 g cold butter
• 65 g of sugar + something for the fruit • 1 pinch of salt • 2 eggs
• 200 g of flour • 2 sachets of vanilla sugar • 80 ml of cream

  1. Slice the strawberries and rhubarb, put them into one
    Bowl and sprinkle with a little sugar.
  2. Dice the butter
    and add 65 g of sugar and a pinch of salt. Mix everything by hand or a hand mixer.
    Add 1 egg to the bowl and add the flour. Knead for a long time until a smooth dough is formed.
  3. Wrap the finished
    dough in a foil and let it rest for approx. 30 minutes.
  4. Preheat the oven to 180 ° C.
  5. Roll out the cooled dough, place in a tart pan and with a fork pierce several times to avoid bubbles forming.
  6. Mix the second egg with the vanilla sugar and the cream.
    Spread the fruit on the dough and add the egg mixture.
  7. Bake in the oven for 45 – 60 minutes.

For the margarita
1 person 5 minutes
• 5 strawberries • 1 tbsp rhubarb jelly • 20 ml tequila • 10 ml Cointreau
• 10 ml lemon juice • 2 ml ginger ale lemonade • crushed ice
Mix all ingredients in the blender, strain into cocktail glasses and immediately