Strawberry & Cream Pie

Desserts

Ingredients

• For the pastry:

• 1⅔ cups (200g) plain flour
• ½ cup (100g) sugar
• ½ cup (50g) ground almonds
• 150g cold plant butter, cubed
• 1 egg
• Baking beans or dried pulses, for blind baking

For the filling:

• 200g cream cheese
• 2 pots (400ml) sour cream
• ½ cup (100g) sugar
• 1 cup (250ml) double cream
• 1kg strawberries, preferably small

Method

1. Add the flour, sugar, ground almonds and cold plant butter to a bowl or food processor. Rub or pulse until the mixture resembles coarse crumbs.
2. Add the egg and mix only until a uniform dough forms.
3. Lightly flour a work surface and roll the dough to about 4–5mm thick.
4. Line a 28cm tart tin with the pastry, pressing well into the sides and trimming any excess.
5. Place in the freezer for at least 20 minutes to firm up.
6. Preheat the oven to 180°C.
7. Line the pastry with baking paper and fill with baking beans or dried pulses.
8. Blind bake for 15 minutes.
9. Remove the paper and weights, then bake for a further 10 minutes until lightly golden.
10. Remove and allow to cool completely.
11. For the filling, beat the cream cheese, sour cream and sugar until smooth.
12. Transfer to a separate bowl.
13. Whip the double cream to very stiff peaks.
14. Fold into the cream cheese mixture until fully combined.
15. Spread the filling into the cooled tart shell.
16. Refrigerate for at least 2 hours.
17. Just before serving, arrange the strawberries over the top, either whole or sliced.
18. Serve chilled.