Strawberry Pie

Name: Strawberry Pie
Yield: 8 servings
Ingredients: 100 g Cold butter; 175 g wheat flour; 2 tbsp icing sugar; 1 egg yolk; 100 g butter; 100 g sugar; 75 g Pure, Raw marzipan; 2 eggs; 35 g wheat flour; 50 g Finely Chopped dark chocolate (about 70% cocoa); 250 ml whipped cream; 50 ml milk; 1 vanilla pod; 2 tbsp sugar; 2 egg yolks; 2 tsp corn starch; 1 Gelatine Sheet; 25 ml Concentrated Strawberry juice; 300 g strawberries in Slices

There's nothing quite like a fresh, homemade strawberry pie to enjoy as a sweet end to the meal. With a buttery, crispy crust topped with a deliciously fluffy, creamy filling and finished with a layer of fresh, juicy strawberries, this classic dessert tastes like summer.

Ingredients

Pie Base

Cold butter	100 g
Wheat flour	175 g
Icing sugar	2 tbsp
Egg yolk	1

Marzipan Base

Butter	100 g
Sugar	100 g
Pure, Raw marzipan	75 g
Eggs	2
Wheat flour	35 g
Finely Chopped dark chocolate (about 70% cocoa)	50 g

Vanilla Creme

Whipped cream	250 ml
Milk	50 ml
Vanilla pod	1
Sugar	2 tbsp
Egg yolks	2
Corn starch	2 tsp

Strawberry Jelly

Gelatine Sheet	1
Concentrated Strawberry juice	25 ml
Strawberries in Slices	300 g

Instructions

Step 1

Cut the butter into smaller pieces and rub into the flour. Add the icing sugar and egg yolk and work the dough loosely. Push the dough into a greased loaf cake (approximately 22 cm in diameter). Press the dough well up the edge.

Step 2

Place the pie base covered in the refrigerator for at least ½ hour. Prick the bottom with a fork. Pre-heat the bottom of the oven.

Step 3

Beat the butter, sugar and marzipan with a hand blender. Add eggs and flour and stir it well. Spread the mazipan into the pre-baked pie base and finish it in the middle of the oven. Sprinkle the chocolate on the warm bottom and let it melt. Spread it all over the bottom and let the cake cool, in the tin, on a baking rack for approximately ½ hour.

Step 4

Gently heat 1 cup of cream and milk in a thick-bottomed pan. Remove the vanilla pod and scrape the seeds out. Add the vanilla seeds, pod and sugar to the cream mixture. Bring to a boil, while stirring.

Step 5

Beat egg yolks and corn starch together with a hand mixer for approximately 2 minutes. Add the boiling cream during whipping, return the mixture to the pan and bring to the boil while stirring for 10 seconds.

Step 6

Remove the vanilla pod and place the cream mixture covered in the refrigerator until it is completely cold. Beat the rest of the cream into a light froth and turn it into the vanilla cream. Distribute the cream over the marzipan base.

Step 7

Soak the gelatine in cold water for approximately 10 minutes. Warm the strawberry juice. Remove the gelatine sheets out of the water with the water that hangs on and melts it in the strawberry juice. Let the mixture cool until it is warm.