Ingredients :
125 g margarine
270 g sugar
4 egg(s), separated
150 g flour
2 tsp baking powder
4 tbsp milk
500 g strawberries
400 g cream
400 g Mascarpone
1 sachet vanilla sugar
2 sachets cream whipped
4 tbsp lemon juice
50 g almond(s), grated
Preparation :
Beat the margarine and 100g sugar until frothy (about 6 minutes), then add the egg yolks for the same time. Mix the flour and the baking powder and add them alternately with the milk. Spread half of the dough in a removable mold (26 cm in diameter).
Beat the egg whites with 100g sugar until stiff.
Spread half of the egg whites on the first pie shell, sprinkle with half of the slivered almonds. Bake in a preheated oven at around 175°C for around 20 to 25 minutes. Proceed in the same way with the second background. Leave the two bottoms to cool well.
For the filling, wash 500 g of strawberries, clean them and cut them into small pieces.
Whip the cream with the vanilla sugar and 1 packet of whipped cream. Mix the mascarpone with 70 g of sugar, the lemon juice and 1 sachet of whipped cream. Stir in whipped cream.
Spread a quarter of the filling on the first base. Scatter the strawberries on top. Spread the rest of the cream on top and cover with the second base.
It is imperative to prepare the tart 1 to 2 days before eating it, so that it can still soak up well!
Pie can also be made with raspberries as a raspberry pie.
