Soft strawberry tart

Soft strawberry tart

It’s finally the return of French strawberries and pies. What happiness!

I can’t resist sharing with you this delicious pie that I prepared last year. At that time, it was already the end of summer, and I had chosen to keep it for this spring. So, before going on vacation, I absolutely wanted to share this recipe with you. Between Easter and Mother’s Day which will arrive just as quickly, I’m sure this pie should inspire you. Especially since it is very, very simple to make. I simplified everything as much as possible. It consists of a soft lemon cake, strawberry compote, mascarpone whipped cream and fresh fruit. Blueberries are optional. You can absolutely only put strawberries, or replace them with raspberries.

To make this pie, I used my Mary Ann mold. It allows you to bake cakes with a hollow, which are absolutely perfect for making pies. I don’t use it enough, and I’m going to think about other recipes. Without this mold, you can absolutely make a cake in a normal mold and put the filling on it. The result will be a little different, but it should still be nice.

Soft Strawberry Pie:

Soft cake:

200g T45 flour
1 heaped tsp baking powder
125g sugar
1 sachet of vanilla sugar
1 pinch of salt
4 eggs
85g sunflower oil
70g milk
50g lemon juice

Preheat the oven to 160°C, static heat.

In a bowl, mix the flour and baking powder.
Add sugars and salt. To mix together.
Make a well and add the egg yolks, oil, milk and lemon juice. To mix together.

Whisk the egg whites until stiff.
Add half of the whipped egg whites and mix. Add the rest and gently fold them in with a spatula.

Lightly grease the mold and pour the batter.

Cook for about 30/35 minutes.

When it comes out of the oven, turn the cake over on a wire rack and let it cool like this before gently unmolding it.

Strawberry compote:

150g strawberries
30g of sugar
1 heaped cc of Vitpris
1 tbsp lemon juice

Coarsely mash the strawberries.
Put them on the fire. Sprinkle the sugar and Vitpris mixture on top.
Add the lemon juice and bring to a boil. Leave to simmer for a few minutes.
Let cool.
Soft strawberry tart

Sweet whipped cream:

150 g full cream
120g mascarpone
30g icing sugar

Whip the very cold cream, the mascarpone and the sugar until you have a firm whipped cream.


250g strawberries
some blueberries

Garnish the cold pie with strawberry compote.
Pipe the whipped cream on top, then garnish with strawberries and blueberries.

Book cool.

Soft strawberry tart

To finish: the strawberry compote can be replaced by a strawberry jam. It will, however, be sweeter. But the recipe will be even simpler.

You can find the Mary Ann mold easily, especially on Amazon.
With, I had already made this pie here.

For easy release, I always use a grease can. It is very effective on this type of mould.

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