Chocolate, Strawberry & Mascarpone Tart

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan
Dasar Cake: 

• 200 gr Biskuit almond*, 150 gr Mentega, 2 sm Gula merah
• 1½ sm Coklat bubuk tawar, 1 sm Rum (opsional)

Topping:                                                                   

• 650 gr Strawberry, 1 st Kulit lemon parut, 150 ml Air
• 4 lembar Gelatin (6½ gr)+Air dingin, 40 gr Gula halus

Isi:

• 6 lembar Gelatin (10 gr)+Air dingin, 150 gr Krim kocok
• 250 gr Keju mascarpone, 50 ml Susu, 2 Putih telur
• ½ st Vanili, 60 gr Gula bubuk

Cara membuat

• Dasar: Alasi dasar loyang springform 23-24 cm dng kertas perkamen. Minyaki kertas & tepi loyang, sisihkan. Haluskan biskuits sampai berbutir halus, campur dng coklat bubuk & gula. Lelehkan mentega di pan, mskkan campuran biskuit & rum, aduk hingga adonan basah merata. Angkat, tekan2 adonan di dasar loyang sampai dasar tertutup rata. Mskkan kulkas sampai mengeras.
• Isi: Rendam gelatin di air dingin, biarkan sampai mengembang (± 5 mnt). Angkat & peras perlahan. Hangatkan susu, krim & vanili. Angkat, mskkan gelatin, aduk hingga larut. Kocok mascarpone & susu hingga menyatu, sisihkan. Ltkkan mangkuk tahan panas di dalam pan berisi air (gunakan pan double boiler), masak di atas api kecil. Kocok putih telur & gula bbk perlahan dlm mangkuk tsb dng mixer selama ± 4-5 mnt (jangan didihkan air). Angkat mangkuk dari api. Terus kocok sampai adonan mengembang (5-8 mnt). Biarkan adonan mendingin kmd sedikit2 mskkan adonan macarpone sambil diaduk sampai adonan menyatu. Tuang adonan isi di atas dasar kue dlm loyang dng rata. Masukkan loyang ke kulkas & biarkan ± 2 jam.
• Topping: Iris memanjang 500 gr strawberry jadi 4, sisihkan. Blender sisa strawberry lalu masak dng 150 ml air & gula, didihkan. Beri kulit jeruk, masak ± 10 mnt. Saring dng saringan hls kemangkuk, sisihkan. Rendam gelatin di air dingin & biarkan sampai mengembang (± 5 mnt). Angkat & peras perlahan. Mskkan gelatine ke dalam adonan strawberry hangat, aduk hingga gelatin larut. Biarkan adonan sampai mencapai suhu ruang.
• Penyelesaian: Susun belahan2 strawberry diatas adonan isi yg sdh keras diloyang sesuai selera. Tuang adonan strawberry di atasnya. Mskkan kulkas selama 1-2 jam. Jelujuri melingkar di tepi cake dlm loyang dng sisi tumpul pisau agar cake terlepas dari perlekatannya. Keluarkan cake dari loyang & ltkkan di piring saji.
• * Bila tidak ada, ganti dng 150 gr biscuit manis biasa+50 gr almond cincang halus.

Terima kasih kpd keponakanku tersayang Annisa Lukman atas idenya untuk membuat kue ini

Ingredients
Crust:

• 200 gr Almond biscuits*, 2 tbsp Palm sugar, 150 gr Butter
• 1½ tbsp unsweetened Cocoa powder, 1 tbsp Rum (optional)

Topping:

• 650 gr Strawberries, 150 ml Water, 1 tsp Lemon zest
• 4 sheets Gelatin (6½ gr)+cold Water, 40 gr Sugar

Filling:

• 6 sheets Gelatin (10 gr)+cold Water, ½ tsp Vanilla extract
• 250 gr Mascarpone cheese, 2 Egg whites, 50 ml Milk
• 60 gr Powdered sugar, 150 gr Whip cream

Directions

• Crust: Line the base of a 23-24 cm spring-form pan with parchment paper. Grease the paper & ring sides of the form, set aside. Process biscuits in a food processor until fine crumbs form; mix with cocoa & sugar. Melt the butter in a pan. Stir in the biscuit mixture & rum so the mixture is evenly moistened. Press the mixture evenly into the bottom of the pan to cover all. Refrigerate until it set.
• Filling: Soak the gelatin in cold water & allow them to swell (~ 5 minutes). Remove & gently squeeze it out. Warm the milk, cream & vanilla; stir in the gelatin until it completely dissolved. Mix mascarpone cheese & milk to blend it well; set it aside. Put a heat-resistant bowl in a pan with some water inside over low heat (or use a double boiler pan). Beat the egg whites & powdered sugar gently with a mixer on that bowl for 4-5 minutes (don`t boil the water). Remove the bowl from the heat. Continue beating the mixture until soft picks form (5-8 minutes). Allow the mixture to cool down & then gradually add mascarpone mixture; stir to combine. Pour the filling over the crust evenly. Refrigerate for ~ 2 hours.
• Topping: Slice 500 gr of the strawberries longitudinally into 4, set it aside. Finely grind the rest of the strawberries; then cook it with 150 ml water & sugar. Bring it to a simmer; stir in lemon zest & cook for 10 minutes. Strain the mixture through a fine sieve into a bowl; set it aside. Soak gelatin in cold water & allow them to swell (~ 5 minutes). Remove & gently squeeze the water out. Put gelatin into the warm strawberry mixture, stir until it dissolved. Allow the mixture to cool down.
• To assemble the cake: Arrange sliced strawberries over the cake filling as desired. Pour the strawberry mixture over sliced strawberries. Refrigerate for 1-2 hours. Run a blunt side of a knife or an offset spatula between the edge of the cake & the pan to loosen the cake from the pan. Remove the cake from the pan & place it on a serving platter.
• * If you can`t find almond biscuit, substitute it with 150 gr sweet biscuit+50 gr finely ground almond.