Strawberry and pistachio tart.

Strawberry and pistachio tart.

No usual for this dessert “skirting” basis only, so that each layer is visible.

Pistachio Cream “Chantilly”:
220 g cream 35%
100g white chocolate (recommended chocolat blanc de couverture a 33% de cacao Opalys de Valhrona)
15 g pistachio paste

Short pastry:
120 g flour T45
4 g baking powder
20 g of powdered sugar
110 g of butter at room temperature
5 g of the Roma
20 g of almond flour
4 g fleur de sel (or a pinch of common salt)

Pistachio biscuit:
60 g of almond flour
110 g of powdered sugar
15 g of potato starch
50 g pistachio flour
30 g pistachio paste
1 (20 g) of egg yolk piece
5 (160 g) piece egg whites
40g caster sugar
1/2 pinch of fleur de sel, (or a pinch of common salt)
80 g melted butter

Strawberry confit:
250 g strawberries
40 g sugar (brown is recommended)
2 g of pectin NH

100 g strawberry jelly
1 kg of fresh strawberries
50 g pistachios, finely chopped

Cream “Chantilly”:
The day before cooking Cream Tart do. He must have a good stand in the refrigerator.
Melt the chocolate in a water bath or in the microwave. Add the pistachio paste.
In a skillet, heat the cream and pour a thin stream into the chocolate. Gently mix before the merger and struck a blender. At this stage, I added 50 g butter to cream in the future is better to keep the shape.
Cover with cling film and store in the refrigerator overnight.

Short pastry:
Heat the oven to 160C.
In a food processor with a nozzle “paddle”, combine flour, baking powder powdered sugar, cut into pieces butter, rum, almond flour and salt. Add the seeds of one vanilla pod. This process is well you can do manually.
The finished dough roll out the layer thickness of 2 mm and place on a baking sheet, the laid parchment paper or a silicone mat, set the frame size of 12h35 cm.
The surface of the test very well pricked with a fork. Bake shortcake 20 minutes.
Cooked sand base, remove from the oven and set aside. Do not remove the frame.

Increase the capacity of the oven to 180C.
Melt the butter.
Prior to the merger in the bowl of a food processor or blender stationary whisk together the almond flour, powdered sugar, starch, flour pistachio, pistachio paste, egg yolk and 80 g of egg white.
The mass should be homogeneous and smooth.
Whip the egg whites into the French meringue with a pinch of salt and fine sugar.
In the bowl of pistachio dough, add 1/3 of the egg whites and mix well. Then enter in two stages remaining meringue, stirring each time upwards, facilitating dough.
At the end Stir in the melted butter.
Put the dough on top of the ready-made shortcake. Smooth the surface and place in the preheated oven for 7-10 minutes.
Finished based dessert let cool completely and remove the metal frame.

Strawberry confit:
Chop the strawberries in a blender puree.
Mix sugar with pectin.
Bring strawberry puree to boil, sprinkle in a thin stream sugar with pectin. Sugar use a conventional, but you can take tea, as it is recommended by the author.
Continually disturbing confit whisk all boil for 1 minute. Then remove from heat and cool completely. It is possible in a cold water bath.

On top of the cooled sponge, apply an even layer of chilled strawberry confit.
Each strawberry green tails cut off and put on top of confit cut down. If you have a tart for a few days (ie implied that he have some time to be stored in the refrigerator), it is recommended to put on the berries of strawberry jelly.
In between berries otsadit pistachio cream in the form of small roses.
As a complete decor Michalak each side Tart also covers strawberry jelly and sprinkle with chopped pistachios.

клубнично фист тарт

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