INGREDIENTS

Squares

• 150 g of white or couverture chocolate
• 150 g of butter
• 2 eggs
• 75 g of sugar
• 1 vanilla pod
• Juice of ½ lemon
• 150 g of 00 flour
• 1 teaspoon of baking powder

Cream cheese

• 50 g of soft butter
• 50 g of icing sugar
• 200 g natural cream cheese
• 250 g of strawberries
• 2-3 tablespoons strawberry lemons, to taste

Furthermore

• Butter for greasing
• Baking paper for the baking tray

HOW TO MAKE IT

Preparation

1. To start, preheat your oven to 180°C on top/bottom heat (160°C fan oven). Then, grease a baking tray, such as the STAUB (27 x 20 cm), with butter and line the base with baking paper.
2. Next, melt the white chocolate and butter together in a bain-marie. In a separate bowl, beat the eggs and gradually add the sugar and vanilla. Keep whisking until the sugar has dissolved and the mixture becomes thick and creamy. Cut a vanilla pod in half lengthwise, scrape out the seeds, and mix them in with the batter. Finally, pour in some lemon juice.
3. Slowly stir in the melted chocolate and butter mixture. Using something like the ZWILLING table sieve, sift the flour and yeast directly onto the batter and gently mix everything. Be careful not to let the dough fall apart. Then, roughly chop some pistachios and stir in two-thirds of them. Pour the mixture into the prepared pan and bake on the lower rack of the oven for about 25-30 minutes.
4. Meanwhile, for the cream cheese topping, mix the butter with the icing sugar and finally incorporate the cream cheese. Chill until ready to use.
5. At the end of the cooking time, remove the pan and leave the squares to cool on a rack.
6. Wash, clean and cut the strawberries in half. Spread the cream cheese decoratively onto the cooled squares, for example with the ZWILLING PRO pastry spatula.
7. Arrange the strawberry halves decoratively on top of the squares. Drizzle with strawberry lime to taste. Sprinkle with the remaining chopped pistachios and enjoy sliced.

Tip

Check with a wooden toothpick whether the squares are cooked. If some of the dough still sticks to the toothpick, cook for a few more minutes.

Info

If there are any strawberries left over, they can be vacuum-packed in a special ZWILLING FRESH & SAVE vacuum container and stored in the refrigerator.