Bittersweet strawberry pie with mascarponecreme

Ingredients for Bittersweet strawberry pie with mascarponecreme

Instructions for Bittersweet strawberry pie with mascarponecreme

To prepare the Bittersweet strawberry pie with mascarponecreme recipe, please follow these instructions:

Low first mørdejen. Term the flour together with the salt. Crumble the butter into until it almost is like bread crumbs. Beat egg with water or milk and knead it into the dough until it is smooth. (Is there in the bowl, then add back smulder a tablespoon of water or milk.) Pak into the plastic film and let the dough rest in the fridge for 20-30 minutes.

Butter a cake form at 25 cm in diameter. Scroll mørdejen out – not too thin – and for your cake pan with it. Finally, let the excess dough hanging over the edge. Once the base is baked, cut the excess off. Prick the bottom and place in the refrigerator for 30 minutes. Preheat oven to 190 degrees c. alm. oven. Put wax paper over the dough and stuffing chick peas or rice in, so the bottom retains its shape. Behind in 35-45 minutes. After 35 minutes, remove wax paper and rice, and the tracing paper placed back on top of the dough to the rest of the baking time. The edges should preferably take color, since it gives the bitter taste. Take out and cool completely before the excess dough cut of.

Mascarponecremen: mix the mascarpone with yogurt and 25 g of sugar. Scrape vanilla grains out and mix it well together and Whip in. season to taste with more sugar, if necessary. Eventually reversed the whipped cream into the whipped cream, and possibly even thicker. Pour into mørdejs the bottom. Nip the strawberries and put them on top. Let a few retain the green leaves as garnish. Glaser strawberries by heating up along with the water evaporate. Term it and brush the strawberries. A little icing sugar over the tart last term.