Dessert

Roasted strawberry and cream pie

Name: Roasted strawberry and cream pie
Ingredients: 435g frozen vanilla bean pastry, thawed, or other store-bought sweet shortcrust rolled to a thickness of 3mm; 750g strawberries, hulled, halved if large; 1 vanilla bean, split, seeds scraped; 40.00 ml maple syrup; 1 thyme sprig, plus extra to decorate; 500g mascarpone cheese; 375ml thickened cream; 40g icing sugar; 1 tsp vanilla bean paste

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by Phoebe Wood

May 10, 2016

This pie plays on the classic combination of strawberries and cream that you grew up on as a child. This adults version is perfect for relaxed weekend entertaining.

435g frozen Careme vanilla bean pastry, thawed, or other store-bought sweet shortcrust rolled to a thickness of 3mm
750g strawberries, hulled, halved if large
1 vanilla bean, split, seeds scraped
2 tbs maple syrup
1 thyme sprig, plus extra to decorate
500g mascarpone cheese
1 1/2 cups (375ml) thickened cream
1/3 cup (40g) pure icing sugar
1 tsp vanilla bean paste

Method

1.

Preheat oven to 200°C. Line base and side of a 22cm × 5cm-deep pie dish with pastry and trim away the excess. Line pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans).
2.

Place on a baking tray. Cook for 20 minutes or until golden, then remove baking beads and paper. Cook for a further 5 minutes or until base is dry to the touch. Set aside and leave to cool completely. Keep oven on.
3.

Toss together strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray lined with baking paper, and roast for 16 minutes or until softened and slightly syrupy. Cool to room temperature.
4.

Whisk mascarpone, cream, icing sugar and vanilla bean paste in a bowl until thick.
5.

Spread into the cooled pie crust and top with roasted strawberries and their syrup.