Nothing says “Summer” quite as good as the freshly made strawberry desserts, drinks and jams.
Even though I am all about work lately, I just had to take a day of break and stay in front of the fan in the kitchen, making desserts in order to be creative for a change.
Well tough noogies, because finding strawberries in the beginning of July turned into Mission impossible so quick, I couldn’t even realize. Finally after visiting three markets and a bunch of supermarkets, I found a kilo of strawberries at a street salesman’s stand and bought them all.
If we put the strawberries away for a moment, the most important part of any tart or pie is the crust, so please see the recipe I used below:
- 300 g. flour
- 100g. powdered sugar
- pinch of salt
- two large eggs at room temp
How to make the crust? Easy:
Mix the dry ingredients with pie and mix with pie crust tool such as this one:
Once it starts forming crumbs, add the eggs in and keep mixing until you have nice mid-soft dough. Put the ready dough in stretch foul or plastic bag and put in the fridge for about a hour or two.
Bake in a pie pan on 200 degrees Celsius for between 25 and 28 min. The dough in the pan should be around 6 mm thick, poke holes with a fork before baking and do not forget the pastry weights.
Before you fill it with the cream and strawberries, the crust needs to be completely chilled.
For the filling:
- 700 g. strawberries
- 250 g. mascarpone
- 220 ml. heavy cream
- 50 g. of honey
- zest off of one orange
- 2 tbs lemon juice
Mix the mascarpone with a spoon until it becomes smooth, add the heavy cream and whip until it forms hard peaks. Add in the zest, lemon juice and honey. Chill in the fringe for about 30-40 min.
Fill the curst with the filling and arrange the whole strawberries on top. Chill again until the cream is with the consistency of ice cream.