Strawberry and pistachio tart made with
– a sweet pastry,
– an almond and pistachio cream,
– a strawberry confit,
– a strawberry mousse,
– a mirror glaze.
Material used
– micro perforated baking mat
– Silikomart silicone mould 6 tartelettes paradis
– Silikomart perforated tart mould
Ingredients
Strawberry mousse (the day before)
✔70g strawberry purée
✔15g caster sugar
✔1 leaf gelatine (2g)
✔80g crème liquide 30% MG min
Sweet pastry
✔115g flour
✔15g pistachio powder
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Almond cream
✔25g softened butter
✔25g sugar
✔10g almond powder
✔20g pistachio powder
✔25g eggs
Strawberry compote
✔80g diced strawberries
✔15g caster sugar
✔2g pectin
Mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream
Cooking
170°C
20-25 minutes
The recipe
For 4 tarts
Strawberry mousse (the day before)
✔70g strawberry purée
✔15g caster sugar
✔1 leaf gelatine (2g)
✔80g crème liquide 30% MG min
Soak the gelatine in cold water until soft. Heat the strawberry puree, sugar and add the drained gelatine off the heat. Allow to cool to 28°C. Gently fold in the whipping cream with an electric mixer. Fill the silikomart and place in the freezer.
Sweet pastry
✔115g flour
✔15g pistachio powder
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, wrap and chill for at least 1 hour. Roll out the dough between two sheets of baking paper. Line the pastry circles, prick the pastry with a fork and chill for at least 45 minutes. Bake for 12 minutes at 170°C.
Almond cream
✔25g softened butter
✔25g sugar
✔10g almond powder
✔20g pistachio powder
✔25g eggs
Mix all the ingredients together and spread on the tarts. Bake at 160°C for 10-15 minutes. Remove from the oven, unmould and leave to cool.
Strawberry compote
✔80g diced strawberries
✔15g caster sugar
✔2g pectin
Heat the strawberries cut into pieces then add the sugar mixed with the pectin. Mix well. Bring to the boil and cook for 2 minutes without stopping stirring. Apply to the tarts when the mixture has cooled. Place in a cool place.
Mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and the colouring. Use a hand blender to blend the mixture and place in a cool place.
The next day, remove the strawberry mousse from the freezer. Cover the surface with the glaze, which has been reduced to 30/35°C. Place on each tartlet and leave to thaw in the fridge. I decorated with a strawberry flower and some pistachios.
