INGREDIENTS:
For a tart with a 24 cm diameter:
For the base:
150 g all-purpose white flour
1 level teaspoon baking powder
100 g sugar
80 g butter
2 eggs
the peel of 1/3 lemon
For the syrup (optional):
100 ml water
70 g sugar
For the strawberry cream:
150 g wild strawberries
100 ml liquid cream
100 g mascarpone
100 g sugar (to taste)
For the cream around the edge:
150 ml liquid cream (35% fat)
50 g powdered sugar (to taste)
vanilla
150 g wild strawberries
mint leaves
For the glazing of the strawberries:
100 ml water
3 tablespoons sugar
4 g gelatin sheets
For a tart with a 28 cm diameter:
For the base:
210 g all-purpose white flour
1 teaspoon baking powder
150 g sugar
120 g butter
3 eggs
the peel of 1/2 lemon
For the syrup (optional):
150 ml water
100 g sugar
For the strawberry cream:
200 g wild strawberries
150 ml liquid cream
150 g mascarpone
150 g sugar (to taste)
For the cream around the edge:
200 ml liquid cream (35% fat)
80 g powdered sugar (to taste)
vanilla
200 g wild strawberries
mint leaves
For the glazing of the strawberries:
150 ml water
5 tablespoons sugar
6 g gelatin sheets
PREPARATION:
Base
In a bowl, beat the eggs and sugar with a mixer until a fluffy mixture is obtained. Add the melted butter and lemon peel and beat again. Sieve the flour and baking powder on top. Mix until a homogeneous mixture is obtained. Bake in a baking dish greased with butter and sprinkled with flour. It should have a raised bottom of this type:
Bake at 190°C for about 25-30 minutes until it becomes slightly pink in color. Check whether the base is ready with a wooden skewer. Let it cool very well and turn it out onto a cake plate. Syrup it as desired.
Syrup
Heat the water with the sugar until it melts.
Strawberry cream
Put the strawberries with the sugar in a small saucepan and heat until the sugar melts. Remove from the heat, beat with a blender and let it cool.
Beat the liquid cream with a mixer until it forms stiff snow. Add the mascarpone and the cooled strawberry cream and then beat again.
Fill the base with the prepared strawberry cream.
Leave it in the fridge for 2-3 hours so that the cream can harden.
The strawberry glaze
Soak the gelatin sheets in cold water until they soften.
Heat the water with the sugar until it melts. Remove from the heat, add the gelatin sheets and mix until they melt. Leave the syrup to cool.
The cream for the edges
Whip the liquid cream with the sugar and vanilla to snow. Transfer it into a piping bag and put the cream along the edge of the cooled pie.
Put the cleaned wild strawberries into the center of the pie. Using a pastry brush spread the gelatin glaze onto them. Leave the pie again in the fridge until the glaze hardens.
Decorate with mint leaves.
