STRAWBERRY PISTACHIO TART
Makes 1 9-inch tart
“As I was flipping through the pages, the Strawberry Pistachio Tart commanded my attention. It was timeconsuming to make - layering strawberries onto the top layer alone took half an hour, but it was well worth the effort. The tart makes for a gorgeous centerpiece to any dessert table, and slices beautifully into layers of green, red and white.”
pâte sucrée dough
• 250 grams all-purpose flour • 30 grams almond flour
• 120 grams cold unsalted butter • 100g confectioners’ sugar
• 1 egg • In a stand mixer with paddle attachment, cream butter and sugar until pale. Add egg and continue to cream until incorporated.
• Sift almond and all-purpose flour together, before adding it to stand mixer to mix at low speed until the dough just comes together. • Remove from mixer and form into a disk. Wrap in plastic and refrigerate for at least 20 minutes.
pistachio cream • 115 grams unsalted butter • 115 grams granulated sugar • 2 eggs
• 120 grams pistachio flour • 30 grams allpurpose flour • pinch of sea salt
• In a stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, waiting for each to fully incorporate.
• Add the dry ingredients and mix until incorporated.
• 150 grams strawberry jam
• 300 grams pastry cream
• 240 grams strawberries, hulled and quartered • chopped toasted pistachios
• Roll out the dough on parchment paper till 1/8 inch thick. Invert dough over 9-inch tart pan, making sure to press the dough to the corners of the pan. Trim excess around rim.
• Prick the dough all over the bottom and sides with a fork. Chill in freezer for 20 minutes. • Preheat oven to 350F/175C. • Bake tart until light golden brown, 20 to 25 minutes. Cool on a cooling rack before coating the bottom with strawberry jam. Pipe pistachio cream to fill half the tart shell. Bake until cream is light golden brown and set, 15-20 minutes. Let it cool completely.
• Spread pastry cream over pistachio layer, filling to the brim before leveling the surface. Start placing the strawberries with the wider side on the edge of the tart, before working inwards. Garnish with chopped pistachios.