Strawberry tart is one of my favorite dessert (with this one too) and I love combining it with a pistachio cream as these 2 flavors match together perfectly.
So I couldn't help but making one last wee-end for one of our friend's birthday and it was such a delight. This tart is so ridiculously easy to make but this is also what I am seeking while cooking: ease and taste.
N.B: Ingredients are for a classic size tart. If you want to make a bigger one such as on the pictures double quantities below.
Crust:
200 gr flour
100 gr cold butter
20 gr water
20 gr sugar
1 egg
1 tsp salt
Pistachio cream:
100 gr non-salty pistachio (buy them into an organic shop or fine grocery to have the maximum of flavor)
50 gr almond powder
80 gr sugar
10 gr butter
2 eggs
15 cl single cream
lot of fresh strawberries !!!
* Start with the dough. Preheat oven on 170°C.
* Mix the diced cold butter with flour with your hands until sandy.
* Make a hole in the center and put the water, salt and egg in. Knead with your hands adding the flour little by little.
* Quickly finish kneading to dough on a floured area, it has to be lightly sticky.
* Flat down the dough with your hand palm until it is 4 cm thick, wrap it up with plastic wrap and set in the fridge for at least 30 minutes (or 15 in freezer).
* Cut a baking paper piece slightly bigger than your tart mold. Place the cold dough on it and flatten it down until it is few millimeters thick with a lightly floured rolling pin.
* Make holes all over the dough with a fork and place it into the tart mold (covered with an extra baking paper sheet if needed), face with holes under and baking paper on top.
* Cover the top of the tart with baking weights and cook for 20 minutes. Take the baking weights away and bake for an extra 10 minutes.
* Allow the tart dough to cool down completely.
* Make the pistachio cream starting mixing the pistachio, almond powder and sugar into a blender until it makes a compact mixture.
* Pour it into a big bowl, add the eggs and stir well.
* Add the single cream, mix.
* Place the pistachio cream into a pan and bring to the boil stirring constantly.
* Boil the mixture for 1 minute (2 minutes maximum) keeping stirring.
* Allow to cool down at room temperature, then cover with plastic wrap and set in the fridge for 15 minutes or so.
* When its cold spread it all over the tart crust, cover with fresh strawberries (don't forget to cut the tails!) and serve !
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