1 x 22 cm pie dish (preferably with a loose bottom)
Ingredients for shortcrust pastry:
- 1/2 dl water
- 1 tbsp flea seed shells (use only 1/2 tbsp if you use the finely ground ones)
- 100 g cold butter (Naturli Spreadable or soft neutral coconut oil)
- 60 g rice flour (or sorghum)
- 60 g potato flour
- 40 g millet flour
- 50 g icing sugar
- 1 pinch of salt
- 1/2 tsp vanilla powder or vanilla sugar
Ingredients for marzipan filling:
- 125 g marzipan
- 50 g icing sugar
- 60 g butter (Naturli Spreadable or coconut oil)
- 1 egg
Ingredients for garnishing:
- 1/4 liter whipping cream (or coconut cream)
- 1 tbsp icing sugar
- 1 tsp vanilla powder or vanilla sugar
- 1 tray of delicious strawberries
- 75 g dark chopped chocolate
- Optionally a small glass of currant jelly
Procedure:
- Mix water and flea seed shells and let it gel while you weigh out the other ingredients.
- Mix the remaining ingredients together and leave the dough to chill for about 1 hour to make it manageable.
- Roll out the dough between 2 pieces of baking paper, remove the top paper and fold the dough over the mold. Press it into place.
- Place the mold with dough in the freezer while you make the marzipan filling.
- Bake the base at 170° for about 18-20 minutes until golden.
- When the base is ready, melt the chocolate on top and let it cool completely.
- Whip the cream stiff with icing sugar and vanilla. Spread it over the cold pie crust. Arrange the strawberries on top.
- Garnish with melted currant jelly if desired. Serve with whipped cream.