The best food processor for this recipe
This recipe calls for a food processor to pulse and mix the ingredients for the pastry. The size of the food processor you use for this recipe can vary based on the capacity of your machine and the amount of pastry you're making. Since this recipe involves making pastry for a 35cm x 20cm rectangle, you don't need an excessively large food processor. A standard-sized food processor with a capacity of 7 to 12 cups should be sufficient.
READ MORE: 7 best food processors to instantly turn you into a food prep whizz
How to make strawberry shortcake
Ingredients
250g mascarpone
150g sour cream
1/4 cup caster sugar
2 tsp finely grated orange zest
2 tsp vanilla bean paste
250g strawberries, sliced
1/3 cup strawberry jam, warmed, and edible flowers, to serve
VANILLA BEAN PASTRY
1 cup plain flour
1/2 cup hazelnut meal
1/3 cup pure icing sugar
125g cold unsalted butter, chopped
2 tsp vanilla bean paste
1 free-range egg yolk
1 tsp chilled water
Method
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To make Pastry, pulse flour, hazelnut meal and icing sugar in a food processor until just combined. Add butter, process until mixture resembles breadcrumbs. Add combined vanilla, yolk and water, pulse until just combined. Form dough into a disc, then wrap in plastic wrap. Refrigerate for 30 minutes.
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Preheat oven to 180°C fan-forced (200°C conventional). Roll out dough between lightly floured sheets of baking paper to form a 4mm thick, approx. 35cm x 20cm rectangle. Prick pastry with a fork. Transfer on baking paper to an oven tray and bake for 20 minutes or until golden. Set aside to cool completely.
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Meanwhile, combine mascarpone, sour cream, caster sugar, orange zest and vanilla in a large bowl. Spread mixture over cooled pastry base. Top with sliced strawberries and warmed strawberry jam, and scatter with edible flowers. Serve.
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