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😋 Cocoa cookie, whipped cream and strawberries: a pure delight!
I find this recipe literally perfect for spring and summer.
It's sweet but not overly so, with a lightly chocolatey cookie made with butterscotch, whipped cream with lime zest and strawberries for a delicious touch of freshness.
And the (big) bonus: you don't even have to stand in front of the oven to check that it's not burning, because this tart is no-bake!
💙 Why you'll love this recipe
- It's tasty but not too sweet or sickening.
- It requires no baking, and therefore no oven.
- It's ideal for a pretty, no-fuss dessert to share with family and friends.
✅ A recipe suitable for gluten intolerant/allergic people
If you're intolerant or allergic to gluten, you can still make this recipe, just make a few minor adjustments.
Take gluten-free butters for starters, they do exist. Van Houten chocolate powder may contain traces of gluten, so find one that doesn't (it exists too!).
Mascarpone is gluten-free, but be sure to check that it doesn't contain gluten: it is sometimes added to certain refined products. Be careful with powdered sugar too: some contain wheat starch, others corn starch, so it's the latter you should use.
Strawberries, whipping cream, butter and limes are gluten-free.
👩🏻🍳My best tip
As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
💡 Frequently Asked Questions
This tart won't keep for more than 24 hours, as the whipped cream isn't sterilized. Plus, the strawberries might get really soft… But believe me, it's so good, it'll be eaten in less than 24h 🙂
From April to July included.
📖 Recette
No-bake strawberry pie
Ingredients
- 2 ½ cups graham crackers (225g)
- ¼ cup cocoa powder (25g)
- ⅓ ⅛ cups unsalted butter (100g)
- 1 cup heavy whipping cream (250g)
- ½ cup mascarpone cheese (110g)
- 2 limes
- 2-3 tablespoons powdered sugar
- 2 ¾ cups strawberries (400g)
Instructions
- In a large bowl, place your graham crackers and crush them with blender or a mortar and pestle until dusty (if you don't have any, put everything in a clean tea towel and tap it with a rolling pin or something a little heavy).
- Once everything is crumbly, add the cocoa powder and butter, which you've melted.
- Mix well with your hands and place in your tart tin. Chill in the fridge for the rest of the recipe (minimum 30-40 minutes).
- In a clean bowl, place heavy whipping cream and mascarpone cheese, just chilled from the fridge. Using an electric mixer, whisk together and add the powdered sugar and lime zest. Whip again until stiff (if you tilt your bowl, the whipped cream may tilt slightly with it, but it shouldn't fall out).
- Wash and hull your strawberries, then cut into strips and set aside. Place your whipped cream and strawberry slices on the tart base and enjoy!
Notes
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- This recipe is suitable for a 76-inches to 81-inches tart tin.
- Storage - this tart won't keep for more than 24 hours, as the whipped cream isn't sterilized. Plus, the strawberries might get really soft… But believe me, it's so good, it'll be eaten in less than 24h 🙂
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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