250 g of flour
150 g of butter
2 spoonfuls of sugar
1 egg yolk
250 ml of mascarpone cheese
200 ml of fondant cream
2 tablespoons of powdered sugar
1 bar of white chocolate (100 g)
200 g of Ascanio mirror glaze
500 g of strawberries
Mix the flour and sugar in a bowl. Cut the butter into pieces and add. Make into crumbs by rubbing through your fingers, add the yolk and knead into a dough. Wrap the dough in plastic film and place in the fridge for an hour.
Grease a round baking pan.
Roll the dough out into a flat pastry, and then lay over the baking pan and press down. Use a fork to make holes in the dough, then put in back in the fridge for an hour.
Heat the oven to 180 degrees.
Cover the pastry with baking parchment and put beans on top, to prevent the pastry from rising. Bake in the oven for 20 minutes.
Remove the beans and the parchment, and bake the pastry for a further 10-15 minutes, until it browns. Remove from the oven and allow to cool.
In the meantime, prepare the cream. Mix the mascarpone with the sugar. Melt the chocolate in a water bath, and allow to cool. Whip the cream.
Mix the mascarpone with the chocolate, and then add the whipped cream, folding it in slowly with a spoon.
Add the cream to the tart base, and put in the fridge.
Wash the strawberries, remove the stalks and cut them into halves. Place them on the cream.
Put some Ascanio mirror glaze into a bowl, heat a little in a water bath. Brush the glaze onto the strawberries.
Allow the tart to cool for at least one hour before serving.
Mirror glaze protects fruits from drying, keeping them fresh for long time. At the same time it makes them look shiny and nice.