Strawberry season and I decided to offer you a tart, Strawberry, pistachio and vanilla tart.
Three ingredients that match perfectly together, giving the dessert a unique flavor.
Vanilla namelaka, strawberry confit, pistachio filling, different textures for a gorgeous and stunning tart.
Strawberry, pistachio and vanilla tart, a perfect dessert for any occasion.
Strawberry, pistachio and vanilla tart … to prepare again and again.

Strawberries, pistachio and vanilla tart

Porzioni 8
Chef Aria

Ingredienti

Pistachio short crust pastry

  • 1 1/4 cups (155 g) pastry flour
  • 3 tbsp (20 g) pistachio meal
  • 5 tbsp (70 g) soft unsalted butter
  • scant 1/2 cup (60 g) icing sugar
  • 1 small (35 g) whole egg
  • 1.5 g salt

Pistachio filling

  • 2.5 tbsp (35 g) soft unsalted butter
  • 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  • 6 tbsp (35 g) pistachio meal
  • 1 small (35 g) whole egg
  • 2 tsp (10 g) pistachio paste
  • a scant tbsp (7 g) corn starch (maizena)

White chocolate and vanilla namelaka

  • 3 tbsp + 1 tsp (50 g) whole fat milk
  • 1 tsp (2.5 g) glucose syrup
  • 3 oz (85 g) white chocolate 35% (Ivoire Valrhona)
  • 1.5 g gelatin, 200 bloom (sheets or powder)
  • 6 tbsp + 1 tsp (95 g) cold whipping cream
  • Seeds from 1/2 vanilla pod

Strawberries confit

  • 3/4 cup + 2 tbsp + 2 tsp (215 g) strawberries puree
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar (I)
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar (II)
  • 3.5 g pectine Nh

Extra

  • Fresh Strawberries
  • Gold leaf
  • Neutral glaze

Istruzioni

Pistachio short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with pistachio meal and sifted icing sugar.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.
Roll the dough gently until you have an even 3 mm. thickness.
Gently ease the dough into the sides of a 7.5 inches (19 cm) perforated tart ring ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours (or freeze).

Pistachio filling

  1. In a small bowl, combine butter with sugar and pistachio paste.

    Add pistachio meal, the egg, then the corn starch and mix to combine.

To bake

  1. Heat fan oven at 320F - 160°C.

    Bake the tart shell for 12 minutes.

    Place pistachio filling in a pastry bag, pipe an even layer up to half of the shell, smooth with a small spatula and bake for 10/12 minutes.

White chocolate and vanilla namelaka

  1. Soak gelatin powder (or sheets) in cold water.

    Melt white chocolate with vanilla seeds.

    Heat the milk with glucose until 160F - 70°C, add wringed and melted gelatin and stir to

    combine.

    Pour the mixture over the chocolate in 3 batches, emulsifying well with a rubber spatula.

    Add cold whipping cream, mixing well with a hand blender.

    Cover with clingfilm and refrigerate about 12 hours.

Strawberries confit

  1. In a small bowl, combine sugar (II) with pectine.

    Heat strawberries puree with sugar (I) until 120F - 50°C, add sugar/pectine mixture and

    bring to a boil.

    Continue boiling for about 2 minutes, stirring constantly.

    Let cool at room temperature, then cover with cling film and refrigerate for about 5 hours.

To assemble

  1. Pour white chocolate namelaka in a pastry bag and pipe an even layer over the pistachio filling, up to 3 mm from the edge.

    Smooth with a small spatula.

    Refrigerate for about 30 minutes (or freeze for about 10 minutes) to let the namelaka to set.

    Soften the strawberries confit with a small whisk, place in a pastry bag and pipe an even layer to reach the edge of the tart shell.

    Smooth the surface with a small spatula and refrigerate until ready to garnish with strawberries.

    Wash strawberries and slice 1 cm thick.

    Garnish harmoniously the tart with strawberries slices, brush with neutral glaze and decorate with gold leaf.

    Refrigerate until ready to serve.

To serve

  1. Let the tart at room temperature 10 minutes before serving.

    Enjoy!

 

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