August 12, 2013

100 g plain flour
75 g grounded almonds
100 g powdered sugar
1/4 tsp. salt
90 g butter
2 egg yolks

200 g mascarpone
200g sweet cream
2 tbsp. sugar

600 g strawberries (or any other berries in season)

1. Make the base: mix almonds, flour, sugar and salt, add butter till it makes crumbs. Add egg yolks. Make into smooth dough. Wrap into film and place into the fridge for 30 min.

2. Roll out the dough 3 mm thick and place into tart tin. Place the dough a bit over the sides of the tins. Prick the bottom with a fork. Place the tin into the fridge for 30 min.

3. Heat the oven to 200 degrees C. Line tart shell with foil or parchment paper and fill with peas, beans or rise. Bake for 10 min, then remove the weight and bake for other 5 min till golden brown.Cool down for at least an hour before filling.

4. Make the cream. Whip up the cream with sugar, add mascarpone. Fill the tart. Decorate with the berries.

100_0752P. S. Hey hey.. the traveler is back.. and actually this cake I made still before leaving for my mom and her boyfriend.. and it is my favourite quick cake if i need to go anywhere this summer.. :)

Enjoy, k.


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