Making the dough:
2 cups flour
11 tbs cold butter
1/2 cup brown sugar
3 tbs cold water
about 3 cups beans
Use a mixer or a food processor to mix all the ingredients.
Move the mixture into a large bowl and work it with your hands until smooth.
Now you should let it cool in the refrigerator for 30 minutes.
As I was in a hurry so I decided to skip this step and it worked out just fine.
Place the dough between to sheets of waxed paper or plastic foil.
Starting rolling it with a rolling pin (very gentle to prevent breaking)
Carefully remove the top plastic foil .
Hold the margins of the plastic foil to lift the dough.
Place your right hand under the dough and flip it into a tart/ cake pan with removable bottom
(the plastic wrap should be now on top of the dough).
Remove the second plastic wrap.
Arrange the dough into the pan and prick it with a fork.
Cover the dough with parchment paper and fill it with the beans to prevent it from raising.
Bake the tart at 375F for 15 minutes and then remove the beans.
Put it in the oven for a second time for another 15 minutes (until golden).
Remove from oven and let cool down completely.
Making the cream:
a pack of mascarpone cream (226 g)
a pack of sour cream (227g)
1/2 cup powdered sugar
1/2 tbs vanilla extract
the zest from 1 lemon
the juice from 1/2 lemon
Mix well half of the powdered sugar with the sour cream.
Then mix the rest of the powdered sugar with the pack of mascarpone cream.
Mix the two creams together and add the vanilla extract, the lemon zest and the lemon juice.
Let it cool for 10 -15 minutes.
Fill the tart crust with the cream and then arrange the strawberries on top.
I had help arranging the strawberries from a sweet little girl named Charlotte. 🙂
Recipe inspired by this post.
- Whole Wheat Apple Tart with Salted Caramel Sauce (pickthecook.wordpress.com)
- Pear Flower Tart with Almond Cream (pickthecook.wordpress.com)