°200 grams shortbread biscuits pure butter Breton pancakes here, but you can put speculoos, Breton palets…
°70 grams semi-salted butter to enhance the taste of Breton biscuits
°250 grams cold mascarpone
°150 grams whole liquid cream very cold
°70 grams icing sugar
°10 grams vanilla flavor 2 teaspoons
°400 grams strawberries beautiful small strawberries if possible
°10 grams white chocolate for decoration
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At the Companion: in the bowl fitted with the kneading-crushing knife, put the diced butter. Lock the lid with the cap and run V3, 60°c, 3 minutes. Add the biscuits, lock the lid with the stopper and mix by launching V11, 30 seconds.
Remove the knife, scrape the edges with the spatula and mix everything in the bowl with the spatula.
Without Companion: mix the biscuits in a food processor or by crushing with a rolling pin to obtain a powder, then add the melted butter and mix again or mix well with a fork.
Tart base with mixed Breton galettes
Place a sheet of parchment paper on a dish, place a stainless steel circle 20 cm in diameter, pour the preparation inside and pack well with a tablespoon.
Biscuit tart base
Reserve in the refrigerator (minimum 1 hour).
For information: when I go ahead, I make this biscuit base well before making the pie and therefore leave it in the fridge (I do it in the morning to make the pie at the end of the afternoon).
Place the bowl and the whisk of the pastry robot in the refrigerator for 30 minutes
Cut the stems off the strawberries. Cut half the strawberries in half and the rest in 4 (if there are large strawberries, keep them to cut them in 4 and cut the smaller ones in half).
Remove the sheet of parchment paper from the biscuit base and place this tart base on the serving platter. Carefully remove the circle.
No-bake pie shell
Wash the circle, dry it and place it above the biscuit base (which will serve as a “guide” to spread the mascarpone whipped cream).
No-bake pie shell
Make the mascarpone whipped cream: in the bowl taken out of the fridge, pour the cold mascarpone, the cold liquid cream, the icing sugar and the vanilla flavouring. Whisk at first on slow speed and gradually increase the speed to the fastest speed and allow the whipped cream to rise very firm.
mascarpone whipped cream
Pour the whipped cream over the biscuit and spread evenly with a small angled spatula.
Tart base and mascarpone whipped cream
Remove the circle. Arrange the strawberries: half-strawberries on top, overlapping them, then distribute the rest of the strawberries pell-mell.
With a peeler make small shavings of white chocolate and place them all over the surface of the strawberry pie.
Refrigerate for at least 1 hour to set everything together.
I leave it in the fridge for 3 hours before serving but it holds up very well and you could leave it longer, but be careful: serve it during the day (you can’t prepare it the day before at the risk that the strawberries tarnish, that the whipped cream falls with the strawberry juice and the biscuit base loses its crunch with the whipped cream).