Description
Learn to make this delicious French fresh strawberry pie with shortbread & cream recipe! Quick, easy and sure to become one of your favorite dessert recipes when missing Paris!
Ingredients
Scale
- For the dough:
- 3 egg yolks
- 2/3 cup of brown sugar
- Zest of a lemon
- 1.5 stick of soften salted butter (room temperature)
- 1.5 cup of whole wheat flour
- 1 tbsp of baking powder
- For the whipped cream:
- 1 cup of mascarpone
- 1 cup of liquid cream
- 3 tbsp of powdered sugar
- For the topping:
- 1 lbs. of small strawberries (washed and hulled)
- 2 tbsp of powdered pistachio
- 8 small leaves of fresh mint
Instructions
- Prepare the dough.
- Whisk egg yolks and brown sugar until you have a creamy mixture in the bowl of your stand mixer (5 minutes on medium speed with the whisk).
- Add the lemon zest and continue to whisk for another minute.
- Add the salted butter, cut into small cubes, and mix with a spatula until the mixture is combined and smooth.
- Sift the flour and the baking powder in another bowl.
- Add 2 tablespoons of the flour into the bowl of the butter mixture and mix with the spatula until it combines.
- Repeat the last step until the flour is totally combined.
- Wrap the dough in plastic film and put in the fridge for 2 hours.
- Preheat oven to 360°F (180°C).
- Remove the dough from the fridge.
- Put it on a sheet of lightly floured parchment paper.
- Roll with a rolling pin until the dough is 4 mm thick.
- Use 8 ring molds of 3in (or 3.5in) to cut the dough into 8 rings of dough.
- Put the rings on another sheet of parchment paper, on the baking tray. (Don’t remove the ring molds, cook the dough with them to keep the ring shape during cooking.)
- Bake in the oven for 20 minutes.
- Remove from oven and let the ring molds and the cookies rest on a grill until they are room temperature.
- While the cookies cool, pour the cream and mascarpone into the bowl of your stand mixer.
- Use the whisk to stir.
- Begin on low speed (1) and increase speed every 20 seconds until you reach the maximum speed (10 on our Kitchen Aid).
- Add 3 tbsp of powdered sugar and mix for another 30 seconds.
- Pour the whipped cream into a pastry bag with a large closed star piping nozzle and refrigerate.
- Remove the ring molds.
- Put a dollop of whipped cream in the middle of each shortbread base.
- Place strawberries around the cream.
- Sprinkle a half teaspoon of pistachio powder over each mini pie.
- Top each mini pie with a sprig of mint.
- Serve and enjoy.
- Prep Time: 35 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: French
