1 - Tart shell Heat oven to 175°C / 347 °F Grate the marzipan and mix thoroughly with the sugar.

2 - Whip the mixture with butter until fluffy.

3 - Whip the eggs into the mixture and then folk the flour into the dough.

4 - Line an approximately 24 cm springform pan with baking paper and grease with butter.

5 - Then roll out the dough and transfer to the pan.

6 - Bake in the middle of the oven for approximately 25 minutes.

7 - Prepare the vanilla custard while the dough bakes.

8 - Finely chop the chocolate and sprinkle over the shell after baking.

9 - Spread out the chocolate with a spatula as it melts.

10 - Allow the shell to cool to room temperature.

11 - Vanilla custard Mix vanilla sugar, egg yolks, sugar and corn starch in a saucepan.

12 - Turn the heat to medium and whisk in the milk.

13 - Heat the mixture while stirring until it thickens.

14 - Transfer the custard to a container and cool completely.

15 - Whip the double cream to a light foam and folk into the cooled vanilla custard.

16 - Tart assembly Rinse the strawberries, remove the stems and quarter from top to bottom Spread the vanilla custard in a thick layer on top of the tart shell.

17 - Top with the fresh strawberries and fresh mint (optional).

18 - Bon appétit!.