INGREDIENTS
SHORTCRUST PASTRY
- 200 g of wheat flour
- 135 g butter (cold)
- a small pinch of salt
- 1/3 cup of powdered sugar
- 1 yolk
MASCARPONE CREAM
- 250 g mascarpone cheese (cold)
- 250 ml of cream 30% (cold)
- 1/3 cup of powdered sugar
- 1 pack vanilla sugar
- 1 cream-fix
- 50 g dark chocolate or chocolate drops
FRUIT
- approx. 500 g of strawberries
PREPARATION
SHORTCRUST PASTRY
- Sift the flour into a bowl, add cold butter cut into cubes, salt and powdered sugar. Grind the ingredients with your fingers or chop them with a knife on the pastry board until you get fine crumbs of dough.
- Then add the yolk and knead the dough, combining the ingredients into a smooth and uniform ball. If necessary, you can add a little protein or cold water. Place in the fridge for about 30 – 60 minutes.
- Prepare a tart pan with a diameter of 24 – 26 cm . Take the dough out of the fridge and roll it out on a floured board to about 1/2 cm thick.
- Transfer the cake to the form and cover the bottom and sides of the form, trying to knead the dough as little as possible with your fingers. Prick the bottom with a fork. Place in the fridge while the oven preheats to 190 degrees C.
- Cover the dough with aluminum foil (bottom and sides) and put a weight on the bottom, e.g. dry beans or rice (so that the dough does not rise during baking).
- Place in the preheated oven and bake for 15 minutes , then remove the foil and weights and bake for another 15 minutes or until golden. Remove from the oven and cool completely.
MASCARPONE CREAM
- Place cold mascarpone, cream, powdered sugar and vanilla sugar in a bowl. Beat for about 3 minutes until the cream increases in volume and is thick and fluffy. At the end, add the cream fix. Mix with finely chopped chocolate and place on the bottom.
FRUIT
- Cut the strawberries into slices and place on top of the tart.