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Preparation
shortcrust dough preparation:
Remember that butter in pastry is used at room temperature, so it should be removed from the refrigerator at least an hour before.
knead the ingredients until you have a uniform dough. Roll it out with a roller until you get a three-millimeter-thick sheet. Place in a 10-inch diameter pop-up tart pan. press the sides and discard any excess edges. Bake at one hundred and eighty degrees for twenty-five to thirty minutes, until the dough is golden brown. remove from oven and cool. demould.
preparation for the fruit jelly:
in 1 liter of water, over low heat, bring all ingredients, except cornstarch, to a boil for ten to twelve minutes. strain.
Mix the syrup with the cornstarch, previously dissolved in a little of the same syrup. return to medium heat and bring to a boil, stirring with a wooden spoon, until thickened. Get out of the fire.
preparation for the filling:
cover the cake with the pastry cream. Add strawberries in a fan shape. Brush with two tablespoons of the fruit jelly and garnish with the mint leaves. refrigerate until serving.
Remember that butter in pastry is used at room temperature, so it should be removed from the refrigerator at least an hour before.
knead the ingredients until you have a uniform dough. Roll it out with a roller until you get a three-millimeter-thick sheet. Place in a 10-inch diameter pop-up tart pan. press the sides and discard any excess edges. Bake at one hundred and eighty degrees for twenty-five to thirty minutes, until the dough is golden brown. remove from oven and cool. demould.
preparation for the fruit jelly:
in 1 liter of water, over low heat, bring all ingredients, except cornstarch, to a boil for ten to twelve minutes. strain.
Mix the syrup with the cornstarch, previously dissolved in a little of the same syrup. return to medium heat and bring to a boil, stirring with a wooden spoon, until thickened. Get out of the fire.
preparation for the filling:
cover the cake with the pastry cream. Add strawberries in a fan shape. Brush with two tablespoons of the fruit jelly and garnish with the mint leaves. refrigerate until serving.
Ingredients
- for the shortcrust pastry:
- two and a half cups of prepared flour
- one hundred and seventy-five grams of unsalted butter, at room temperature
- half a cup of powdered sugar
- egg
- Half a tablespoon of salt
- for the fruit jelly:
- shell of a pineapple
- peel of two oranges
- a lemon in halves
- two teaspoons of anise
- two cinnamon sticks
- eight cloves
- four cups of white sugar
- eighty grams of cornstarch
- for the filling:
- one kilo three-quarters of strawberries without stems, in halves
- four cups of pastry cream
- five branches of mint
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