“A boy doesn’t have to go to war to be a hero; he can say he doesn’t like pie when he sees there isn’t enough to go around.” – E.W. Howe

A flaky pastry shell filled with light, creamy mascarpone all drenched in strawberries. Since this is the only season you’ll get fresh strawberries in India don’t let the chance go. This was my first experience with making pastry and it turns out, like most things that seem intimidating, when you get down to it – it isn’t that scary after all.

Happy Women’s Day.

 Serves 8
Adapted from Good Food Magazine

What you’ll need:

For the filling

250 gm mascarpone
150 gm hung curd [Just tie up some curd in a muslin cloth and let the excess water drip out till you have the thick white paste of hung curd left]
150 ml double cream
4 tbsp icing sugar
2 tsp vanilla extract
500 gm strawberries (chopped)

For the crust

225 gm flour
100 gm butter (chilled and cut into little cubes)
Pinch of salt

How to:

Make the pastry

1. Preheat the oven to 190°C.

2. Sift the flour into a bowl, add the butter and knead till you have a crumbly mixture. Add 2-3 tbsp chilled water to knead into a dough. Wrap in cling film and chill.

3. Roll out the pastry to coin size thickness and line your baking dish. Put a layer of foil on top and fill with baking beans (or just ordinary beans) and bake for fifteen minutes.

4. Take out the foil and beans and bake for another 15 minutes till the pastry is golden. Let it cool completely.

Make the filling

5. Beat the mascarpone, hung curd, cream, icing sugar and vanilla together. Fill into the cool pastry case.

6. Top with most of the chopped up strawberries. Stick in the fridge for atleast 2 hours.

7. Puree the rest of the strawberries and serve with the strawberry pulp drizzled on top.