Strawberry Mascarpone using a Lufthous
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a pie that defies tradition and invites you to indulge in a playful culinary experience! This destructured strawberry pie takes the classic dessert and turns it on its head, presenting the sweet, juicy strawberries and buttery crust in a delightful deconstructed form. Originating from the whimsical kitchens of modern pastry chefs, this dish is not just about taste, but also about the joy of assembling your own dessert masterpiece. With each bite, you get a burst of fresh strawberries, a crunch from roasted pistachios, and the comforting embrace of a buttery crust – all while feeling like a culinary artist! Fun fact: the trend of deconstructing desserts allows for a more interactive dining experience, and what could be more fun than playing with your food? So grab your fork and dive into this delicious chaos!
Ingredients
- 150 g Flour t55
- 50 g Granulated sugar
- 75 g Butter
- 1 Egg
- 500 g Strawberry
- 250 g Mascarpone
- 50 g Icing sugar
- 1 Teaspoon(s) Vanilla extract
Steps
Sweet Pastry
- Add 150 g of flour t55, 50 g of granulated sugar, 75 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl on a workplan.
- Flatten the dough into a disc.
- Wrap the dough in cling film.
- Setaside the dough in a fridge during 30min.
Baking the Tartlet Shells
- Preheat the oven at 180°C.
- Roll out the chilled pastry on a lightly floured surface.
- Cut out circles slightly larger than your tartlet tins.
- Line the tartlet tins with the pastry and trim the edges.
- Prick the bases with a fork.
- Cook in the oven at 180°C during 12min.
- Allow to cool completely in the tins.
Strawberry Filling
- Wash, and add 500 g of strawberry on a cutting board.
- Hull and cut the strawberries. Halve or quarter half of them and set aside.
Mascarpone Cream
- Wash the food processor bowl.
- Add 250 g of mascarpone, 50 g of icing sugar, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
Assembling the Tartlets
- Carefully remove the tartlet shells from the tins.
- Spoon the mascarpone cream into each tartlet shell.
- Arrange the halved or quartered strawberries on top of the cream.
- Garnish with additional fresh strawberries.
- Serve Immediately.
