by Anthea Hanako
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my 3 recipes »
Photo by Anthea Hanako
Anthea Hanako's Notes:
Expand7 ounces soft flour Ask a question about this ingredient
0.7 ounces sugar Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
3 drops vanilla flavoring Ask a question about this ingredient
3.5 ounces butter Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
3.5 ounces Mascarpone Ask a question about this ingredient
7 ounces fresh cream Ask a question about this ingredient
1 yolk Ask a question about this ingredient
3.5 ounces sugar Ask a question about this ingredient
3.5 ounces strawberry Ask a question about this ingredient
bunches strawberries Ask a question about this ingredient
1 tablespoon Kirschwasser Ask a question about this ingredient
Cut butter in the square
Ask a question about this stepPut butter, flour, salt, vanilla flavoring in the plastic bag. Pinch butter with flour, and mix well. Then add water, and mix the dough just until it comes together
Ask a question about this stepTake a rest by the refrigerator for 30 minutes.
Ask a question about this stepRoll out the dough, and line the dough with the pan. Poke at dough with the fork tines
Ask a question about this stepBake dough at 356F for 20 minutes
Ask a question about this stepPuree strawberries
Ask a question about this stepMix well yolk and half sugar, then add Mascarpone, and mix
Ask a question about this stepBeat rest of sugar and fresh cream until peaks form, and add strawberries, Kirschwasser and No.7, then mix.
Ask a question about this stepPut filling in the tart pastry, and decorate by strawberries
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
