Fresh Strawberry and Raspberry Pistachio Pie
This dessert is perfect to make for a dinner party, I made it for my sister’s birthday and she was delighted! It is so easy, but looks beautiful and it tastes even more delicious! The crust is a shortbread pastry which goes very well with the sweet and sour taste of the lemon mascarpone filling. I decorated this pie with strawberries, raspberries and for that extra crunch some crushed pistachio nuts. However, you could get as creative as you want and top the pie with any fruit of your liking, think kiwi slices, blueberries, passion fruit or figs.
This cake is for a 26cm round cake mold.
For the shortbread crust:
180g self-rising flour
Pinch of salt
For the lemon and mascarpone filling:
250g whipping cream
50g powdered sugar
8g vanilla sugar or 1 teaspoon vanilla extract
Juice of 1 lemon
450g strawberries, hulled and halved
30g peeled (unsalted) pistachio nuts, roughly chopped
Powdered sugar for dusting
Start by preheating the oven to 180C/350F and grease your cake mold. Mix the butter, sugar and salt and then gradually add the self-rising flour in batches. Keeping mixing until all is incorporated. Spread the shortbread pastry evenly over the mold to create the crust and press with your fingers to make it as compact as possible. Using a fork pierce a few holes in the pastry to prevent it from rising, and then place it in the oven for 20 minutes.
While your crust is baking, dry roast the pistachio nuts in a nonstick pan, they should only take about 4 minutes, then let the nuts cool off.
Once your crust is fully baked let it cool off completely before starting on your filling, you do not want to spread the mascarpone mixture on your pastry if it is still hot as this will make it melt.
For the filling start by whipping the cream, the texture should be yogurt-like. In another bowl whisk the mascarpone and remaining ingredients until it has formed a creamy mixture, don’t forget to taste and see if you prefer the filling to be sweeter, if so add more powdered sugar. If satisfied then slowly mix in the whipped cream, do not overbeat. Carefully spread the mascarpone mixture over your pie crust and place it in the fridge for 1 hour to set.
Right before serving, decorate your pie with the strawberries and raspberries, play around with the design. Then top the fruit with the pistachio crumbs and sprinkle some powdered sugar, for a clean look sift the sugar. Enjoy!
Tip: The mascarpone mixture is also a perfect spread for cupcakes.