Almond sable pastry:
250 g flour
90 g icing sugar
30 g almond flour
1 g salt
120 g butter
1 egg
Pistachio filling:
50 g soft butter
50 g sugar
50 g pistachio powder
1 egg
Strawberry mousse:
220 g cream
50 g mascarpone
150 g strawberry purée
150 g white chocolate
Strawberry jam:
200 g diced strawberries
50 g sugar
1.5 g pectin
15 g sugar
Almond sable pastry:
Mix all ingredients to make sable pastry and allow to cool.
Roll out pastry to about 2 mm thickness, cut out to fit in form pans.
Blake blind at 160 C for 15 minutes.
Pistachio filling:
Melt butter, add sugar, eggs and pistachio.
Bake in tart shells for about 10 minutes at 160 C.
Strawberry jam:
Mix strawberries and sugar together. Bring gently to a boil in a saucepan until broken down. Blend with a stick blender.
Add pectin and sugar and cook for 2-3 minutes to activate the pectin.
Allow to cool fully, fill in piping bag for later use.
Assemble:
Blind bake the tart shells, fill in the pistachio filling and bake again as above. Allow to cool to room temperature. Pipe some of the jam on top of the tart just to cover it like you would do with jam on toast. Cut the piping back in an angle and then pipe the strawberry mousse on top of it.
Recipe provided by Dixson & Sons
