Ingredients
Pastry Dough
Pistachio Frangipane
Cream Cheese Topping
Strawberry Layer
Instructions
Step 1
Cut and place the pastry dough into a 16 cm (6 inches) tart pan. *Carefully* adjust the bottom and sides. Pre-bake at 185°C (365°F) with convection on for 11-13 minutes.
Step 2
Grind the *pistachios* into flour, then combine with almond flour. *Cream the butter* and powdered sugar until fluffy, add the egg and beat again.
Mix well with cornstarch, salt, pistachio flour, and alcohol. Pour into the pre-baked tart crust (brushing edges with a little egg yolk if desired). *Bake at 175°C (350°F) for 12-15 minutes.*
Step 3
Combine all ingredients and *whip until fluffy*. *Divide the cream* into two parts. Using a pastry bag, spread one part over the cooled frangipane layer.
Step 4
Bring strawberries with a small amount of *sugar (about 5 grams, 0.5 ounce)* to a boil, blending with basil. Allow to cool.
Mix sugar with pectin thoroughly. *Heat purée* to 40°C (104°F), sprinkle in the sugar-pectin mix, and simmer for about 40 seconds. Add citric acid dissolved in a little water.
Fill the tart up to the top with this layer and even out the surface. Use a pastry bag to place the remaining cream in the center.
Step 5
*Cut fresh strawberries* in various shapes and arrange on top of the tart. Optionally, *decorate with chopped pistachios and basil* leaves for extra flavor and appeal.
Servings
When it comes to serving this sweet delight, think picnic vibes or a posh dinner party! 🍓✨
For a casual setting, cut the tart into small, finger-friendly pieces. Serve it on a rustic wooden board alongside some chilled lemonade or tea for the perfect summer afternoon treat. Add a sprinkle of crushed pistachios for a lovely finishing touch!
If you're going for something a bit more elegant, adorn each slice with fresh basil leaves and a delicate dusting of icing sugar. This tart pairs exquisitely with a glass of chilled Prosecco or a cup of freshly brewed espresso. Perfect for those fancy evenings when you're hosting guests you want to impress! 🍾☕
Equipment
Ensure an even bake with a quality pan that releases the tart easily.
Perfect for grinding pistachios to a fine meal that helps create a lush frangipane.
Whisk the ingredients to the perfect fluffiness without breaking a sweat.
Use a piping bag for precision and style when adding the cream layer.
Variations
Looking to make this dessert friendly for everyone? Here are some simple adjustments! 🌱🤗
Gluten-Free Option: Swap out the regular pastry dough for a gluten-free version. Commercially available gluten-free tart crusts work well, or you can make your own using almond flour.
Vegan Delight: You can make this tart vegan by substituting the butter with a plant-based alternative and using aquafaba (chickpea water) in place of eggs. You can also choose coconut cream instead of regular cream for both the frangipane and topping layers.
Faq
- How do I know when the frangipane is done baking?
The frangipane should have a golden color and be firm to the touch. A toothpick inserted in the center should come out clean.
- What if I don't have a tart pan?
No worries! You can use a pie dish instead. Just be sure to monitor the bake time as it might differ slightly.
- Can I use frozen strawberries for the tart?
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture.
- How can I enhance the basil flavor in the tart?
Try infusing basil into the cream or the strawberry puree by letting the leaves sit in the liquid for a while before using it.
- What's the best way to store leftovers?
Store the leftover tart in an airtight container in the fridge. It tastes best consumed within two days.
- Can I prepare any components ahead of time?
Absolutely! The pastry and frangipane can be prepared in advance and assembled on the day you wish to serve. Just store them separately until you're ready to bake.