Name: Strawberry and Mascarpone Cookie Pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) semi salted butter, softened; 1/4 cup (60 ml) icing sugar; 1/2 teaspoon (2.5 ml) vanilla extract; 1 cup (250 ml) unbleached all-purpose flour; 3 cups (750 ml) fresh strawberries, halved; 1/3 cup (75 ml) sugar; Grated zest of 1/2 lemon; 1 250 g mascarpone cheese container; 1/4 cup (60 ml) 35% cream

Ingredients

Cookie
- 1/2 cup (125 ml) semi salted butter, softened
- 1/4 cup (60 ml) icing sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 cup (250 ml) unbleached all-purpose flour
 Topping
- 3 cups (750 ml) fresh strawberries, halved
- 1/3 cup (75 ml) sugar
- Grated zest of 1/2 lemon
- 1 250 g mascarpone cheese container
- 1/4 cup (60 ml) 35% cream

Preparation

Cookie
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a bowl, cream the butter with the icing sugar and vanilla with an electric mixer. On low speed, add the flour and mix until the dough just begins to form. With your fingertips, press the dough onto the bottom of a 23-cm (9-inch) pie plate with a removable bottom. Bake for about 20 minutes or until the pastry is golden brown. Let cool completely. Unmould onto a serving plate.
Topping
- In a bowl, combine the strawberries, 15 ml (1 tablespoon) of sugar and the lemon zest. Set aside.
- In another bowl, beat the cream, cheese, and remaining sugar with an electric mixer for about 1 minute.
- Spread the cheese mixture over the cookie, slightly deepening the centre. Top with the strawberry mixture. Store in the refrigerator.

Strawberry and Mascarpone Cookie Pie

Categories

Ingredients

Cookie

Topping

Preparation

Cookie

Topping

Personal Note