Strawberry & Pistachio Breton Tart Recipe
Plump, juicy strawberries nestled on creamy, nutty Breton tarts take desserts to an exotic new level. Celebrate the season of love with this delightful combination of fruits, cream, and a touch of nuttiness! Bake these beautifully crafted tarts at home to impress your loved one and savor them together on this special day.
Ingredients
For Sable Breton:
- 250 gram Plain flour
- 8 gram Baking powder
- 2 gram Sea salt
- 190 gram Unsalted butter
- 75 gram Egg yoks
- 160 gram Castor sugar
For Pistachio Creamaux:
- 100 ml Double cream
- 25 gram Yolk
- 18 gram Sugar
- 1 gram Gelatine
- 20 gram Butter
- 12 gram Pistachio paste
- 250 gram Strawberry
Instructions
- Sift flour, salt & baking powder.
- Put butter in mixing bowl and beat until smooth.
- Put egg yolks and sugar in a separate bowl and whisk until light in colour
- Add the softened butter to eggs and mix together until fully incorporated.
- Fold in the sifted dry ingredients.
- Mix together to form a dough.
- Roll out the dough between two sheets of silicone sheet to desired thickness, then put it in the fridge to rest for 3 hours.
- Cut in the te heart shape with the ring & bake for 15 mins at 170 C.
- Bring cream and pistachio paste to boil.
- Beat together eggs & sugar and soak gelatine in cold water.
- Temper egg mixture with hot cream.
- Cook out on the stove & remove from heat.
- Incorporate butter with hand blender and blast chill.
- Apply a layer of pistachio Crepeaux over heart shaped Breton.
- Arrange strawberries and glaze it.
- Garnish with pistachio nuts & chocolate curls.
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