Strawberry and Pistachio Tart
Gorgeous strawberries for an early start of summer...

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Strawberry and Pistachio Tart

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Ingredients

Adjust Servings:
150 g Butter
175 g Caster sugar
20 g Vanilla sugar
a pinch of Salt
1 Egg
300 g Plain flour
30 g Almond flour
100 g Pistachio nuts
1 Vanilla pod
500 ml Milk
2 leaves Gelatine
6 Egg yolks
300 g Strawberries
Cuisine:

Ingredients

Directions

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Knead the butter together with the sugar (75 g), vanilla sugar, a pinch of salt and one egg. Add some flour (250 g) and the almond flour and work it for a short time until it becomes a homogenous dough. Wrap in cling film and let it rest in the fridge for 30 min.

Preheat the oven to 175°C. Roll out the dough. Use some butter to grease a square tart shape. Cover it with the dough and cut off all the excess dough. Use some baking paper and baking beans and fill the tart shape. Bake it in the oven for 15 min. Remove the baking paper and baking beans and bake for another 10 min.

Let the tart crust cool. Soak the pistachio nuts for 10 min in hot water. Drain and rub them between a clean towel to remove the skin. Grind the nuts until it resembles a paste.

Split the vanilla pod and scrape it out. Heat the milk and vanilla seeds and let it simmer for 5 min. Whisk the egg yolks together with the remaining sugar (100 g) en stir in the remaining flour (50 g). Soak the gelatin leaves in cold water.

Stir in the warm milk with the egg yolks. Mix well and bring it to boiling point on low heat. Take the pan from the heat and stir in the pistachio pasta and gelatin leaves.

Spread the custard out over the crust. Clean the strawberries and add them on top off the custard. Let it set for 60 min in the fridge.

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