DSC02465_Snapseed

I haven’t been baking for some time due to summer laziness, but bad weather outside has really got me going. I’ve been baking for two days in a row. Yesterday was yogurt cake time and today the queen of berries is on the menu. Strawberries and pastry cream on the buttery pie dough, all covered with white chocolate….to die for…

 

Ingredients:

 

For the dough:

 

  • 200 gr all purpose flour
  • 115 gr cold butter
  • 60 gr powdered sugar
  • 2 egg yolks
  • Pinch of salt
  • 1 tsp vanilla extract

 

For the pastry cream:

 

  • 200 ml milk
  • 2 egg yolks
  • 30 gr all purpose flour
  • 12 gr corn starch
  • 72 gr sugar
  • 1 tsp vanilla extract
  • 210 gr strawberries

 

For coating:

 

  • Around 100 gr white chocolate (or to your liking)

 

First prepare the dough.

Sift the flour in the bowl and add the rest of the ingredients.

DSC02439_Snapseed

Mix everything with hands until combined. Don’t work the dough for too long.

Divide in two pieces, flatten each into a circle, cover with plastic foil and put in the freezer until the oven heats up.

DSC02440_Snapseed

 

Preheat oven at 180 degrees Celsius.

 

For the cream, mix together egg yolks and sugar for 3 minutes in a microwave safe dish. Add flour and cornstarch and mix again. Add milk, mix a little and put it in the microwave for 2 minutes on a high temperature.

DSC02445_Snapseed

Mix well with mixer. My cream was a bit too dense for my taste so I added a bit of extra milk to lighten it up. It’s up to you to decide.

DSC02446_Snapseed

DSC02451_Snapseed

You can cook the cream over the bain marie if you don’t have microwave oven. Just don’t add the whole amount of milk into the egg mixture. Rather pour a little milk and heat the rest of it over bain marie. When the milk is slightly warm add the egg mixture and cook until thickens.

Allow to cool.

Prepare two 14cm ceramic pie dishes. Coat them with some butter.

Roll each ball of dough with the rolling pin and place them in the pie dishes while gently pressing with your fingers. Cut the excess dough (which I used later to bake some simple cookies). Put some baking paper over the dough and add some beans in it for blind baking so the dough doesn’t puff up.

DSC02442_Snapseed

Bake for 15 minutes, take the baking paper and the beans out and stab bottom of the dough with fork. Bake for another 15 minutes.

Set aside to cool.

 

Pour the cream into the pies.

DSC02454_Snapseed

Slice the strawberries and arrange them all over the cream.

DSC02455_Snapseed

Melt the chocolate and pour it over the strawberries.

DSC02463_Snapseed

Eat while the chocolate is still liquid. If you don’t want to eat it right away, put the pies in the fridge and coat with chocolate right before serving.

DSC02466_Snapseed

DSC02469_Snapseed