Ingredients:
- 200 grams shortbread biscuits (pure butter Breton pancakes or speculoos)
- 70 grams semi-salted butter
- 250 grams cold mascarpone
- 150 grams very cold whole liquid cream
- 70 grams icing sugar
- 10 grams vanilla flavor (2 teaspoons)
- 400 grams fresh strawberries (small and beautiful, if possible)
- 10 grams white chocolate (for decoration)
Preparation:
Biscuit Base: In a food processor, blend shortbread biscuits into fine crumbs. Melt semi-salted butter and mix with the crumbs until well combined. Press the mixture firmly into a 20 cm tart ring lined with parchment paper. Chill in the refrigerator for at least 1 hour.
Dressage: Wash and hull the strawberries. Cut half of them in half and the rest into quarters. Place the chilled tart base on a serving platter and remove the tart ring. Wash and dry the ring, then place it back on the base as a guide for the mascarpone whipped cream.
Mascarpone Whipped Cream: In a chilled bowl, combine cold mascarpone, cold liquid cream, icing sugar, and vanilla flavor. Whisk on low speed, gradually increasing to high until the mixture is very firm. Spread the whipped cream evenly over the biscuit base using a small angled spatula. Remove the tart ring and arrange the strawberries on top, starting with the halved strawberries in an overlapping pattern, followed by the quartered strawberries scattered around.
Final Touches: Use a peeler to create white chocolate shavings and sprinkle them over the pie. Refrigerate for at least 1 hour to set. Serve the same day to ensure the strawberries remain fresh, the whipped cream stays firm, and the biscuit base retains its crunch. Enjoy this creamy, crunchy, and irresistibly fresh no-bake strawberry pie!
