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Danish Strawberry Summer Pie

Course Dessert
Servings 10
Calories 90kcal

Ingredients

Almond crust

  • 120 g almond flour (ground almonds)
  • 4.5 tbsp coconut sugar/honey or another volume equivalent sweetener as. sukrin gold
  • 4.5 tbsp coconut oil or butter – soft or melted
  • 2 tbsp coconut fibers (defatted coconut flour) – Alternatively use 4 Tbsp reg. flour eg. wheat or buckwheat
  • 4 tbsp milk of your choice
  • 1/2 tsp ground vanilla
  • A pinch of salt

Vanilla & lemon cream

  • 4/5 milk of your choice (200 ml)
  • 1 egg
  • 2 tbsp sweetener of your choice
  • 1 tbsp corn starch
  • 1 tsp ground vanilla
  • 1 cup heavy cream
  • 2 tsp organic lemon zest

Remaining ingredients

  • 100 g dark chocolate (min 70%)
  • 350 g strawberries (rinsed, top removed and cut in halves)

Instructions

  • Preheat the oven to  175 °C /350 °F (with fan).  Mix all ingredients for the pie crust and mix until your have a firm dough. Press the dough into a (22/24 cm) buttered spring-form or, making a little rim of dough all the way around. Bake in the oven for 13-15 min until golden. Remove and set a side to cool – until the crust has gone from soft to hard and crispy.
  • Pepare the date remonce by blending all of the ingredients together using a handheld blender, or simply mash it thoroughly with a fork. Add 1 tbsp juice/water at a time until you have a creamy texture.
  • Get the lukewarm or cold pie crust and gently spread out the remonce until it covers the entire surface (minus the rim).
  • Melt chocolate in a double boiler. Pour it onto the crust, now layered with remonce, and gently tilt the crust around to cover the renounce layer with the chocolate. Place the crust in the fridge until completely chilled. You can keep the crust in the fridge for a day or two if you are preparing the cake in advance.
  • Next step is to make the vanilla & lemon cream. You begin by making a custard. In a pot whisk together milk, egg, sweetener, corn starch and vanilla.  On medium heat gently warm up the custard mix while you stir it all the time. After 5-10 min the custard starts getting thicker, and as soon as it has reached a creamy texture like yoghurt, you remove it and pour it into a bowl. Set a side to cool completely (you can place it in the fridge if you are in a hurry).
  • Now whip the heavy cream into a soft foamy cream. Stir in the lemon zest. Add two dollops of whipped cream to the now cold custard and mix in together. Then add the mixed custard cream to the rest of the whipped cream and gently fold it together until just combined (you need to add this little extra step to keep the cream as fluffy and airy as possible).
  • Remove the crust from the spring-form and place it on a serving plate. Pour the vanilla & lemon cream onto the chocolate covered pie crust. Top the entire thing with as many strawberries as possible and dress it with edible flowers (e.g. elderflowers) or a little pistachio or chocolate if you wish.

Notes

For a vegan and paleo alternative simply replace the vanilla and lemon cream with whipped coconut cream flavoured with lemon and vanilla – and use the vegan alternatives for fat (here coconut oil) and plant based milk.

Nutrition

Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 43mg | Sodium: 13mg | Potassium: 29mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.1mg