FRIJE

Instructions

• 1.   Whisk the egg yolks and sugar until the mixture whitens. Add the softened Carlsbourg churned butter and whisk until smooth. Add the flour, baking powder, and salt. Mix quickly to obtain a homogeneous dough.
• 2.   Line a large tart mold with parchment paper. Spread the dough in the mold in a thick layer, flattening it well and smoothing the surface. Chill in the fridge for 20 minutes.
• 3.   Preheat the oven to 180°C (350°F). Bake the crust for 20-25 minutes until golden. Run a knife blade around the pastry ring as soon as it comes out of the oven. Allow the crust to cool completely before removing it from the mold.
• 4.   Mix the coconut cream, lemon zest, mascarpone, and Authentic Carlsbourg cream from Ardenne. Whip this mixture until it forms whipped cream. Let it rest in the fridge for about 1 hour. The mousse will firm up. Pour it into a piping bag fitted with a plain tip or a bag with the end simply cut with scissors.
• 5.   Cut the strawberries in half or into quarters depending on their size.
• 6.   Place the sandy crust on a serving dish. Generously cover with the coconut lemon cream. Decorate with the fruits. This crust can be served as an Easter dessert.

Nutritional information *