Strawberry-pistachio tart
60+ Min
500+ Kcal
220 220 ml. cream (35%)
110 110 gr. white chocolate (32%)
45 45 gr. pistachio paste
120 120 gr. flour
4 4 gr. baking powder
60 60 gr. sugar powder
40 40 gr. butter (room temperature)
5 5 gr. rum
60 60 gr. almond flour
1 1 рinch salt
15 15 gr. potato strach
1 1 piece egg yolk
5 5 piece egg white
40 40 gr. sugar
1.25 1.25 kg. strawberry
40 40 gr. brown sugar
3 3 gr. gelatin
step 1
Cream Chantal: Prepare a cream in advance, one day before. He should be well cooled in the refrigerator. Melt the chocolate in a steam bath or in a microwave oven and add 15 grams of pistachio paste. Heat the cream (do not boil!). Gently mix with chocolate and whisk with hand blender. Add 50 grams of butter.
step 2
Dough: Preheat oven to 160 degrees. Peremishayte 120 gr. of flour, 4 g of baking powder, 20 gr. of powdered sugar and 20 gr. of almond flour. Add 40 gr. chopped butter, rum 5 ml. and 4 gr. of salt. Knead the dough and roll up to 2 mm in the baking or silicone paper. Cut out tartlet forms - only basis, the edges are not needed. Make holes with a fork. Bake until golden crust.
step 3
Biscuit: Preheat oven to 180 degrees. Melt 80 gr. of butter. Whisk with mixer or hand blender 40 gr. of ground almonds, 40 gr. of powdered sugar, 15 gr. of starch, 30 gr. of pistachio paste, egg yolk, and 80 gr. of egg whites. The mass should be homogeneous. Of the remaining eggs cook meringues. Add a pinch of salt in egg whites, then add 40 gr. of sugar (gradually). Add the meringue into the dough and mix gently. Then add melted butter.
step 4
Strawberry jelly: Beat in a blender 250 gr. of strawberries. Mix 40 g of sugar and gelatin. Boil strawberry puree and add the gelatin and sugar (gradually). Whisk for one minute. Remove from heat and cool.

How To Serve

Spread the strawberry jelly on a biscuit, top with strawberries. Form a cream rosettes between berries using a pastry bag and nozzles. Sprinkle with chopped pistachios.