Strawberry Pistachio Tart
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
64
Sweetness
39
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Place milk in a saucepan
2
Split vanilla bean lengthwise and scrape beans into milk along with the pods
3
Heat to a boil stirring occasionally to prevent scorching
4
Meanwhile whip yolks and sugar until thick
5
Remove vanilla pods from milk as it comes to a boil
6
Reduce heat to medium and ladle enough of the hot milk into the yolk mixture, stirring well to warm it and make it more liquid
7
Add this mixture back to the saucepan and stir constantly until it reaches a simmer and is thick
8
Allow to bubble, stirring for 1 full minute
9
Pour into a glass or stainless bowl, cover and refrigerate until cold
10
(May be done a day in advance
11
) Draw a 10-inch diameter circle on paper as a guide
12
Place parchment baking paper over the guide
13
Soften almond paste with mixer on low speed
14
Add egg white and mix thoroughly
15
Using a pastry bag fitted with a star tube, pipe the macaroon mixture around the circle in rosettes
16
Prepare almond cake
17
Preheat oven to 375 degrees F
18
Mix both flours and the 1/2 cup sugar together and set aside
19
Whip egg whites until they form medium peaks
20
Add the 3 tablespoons sugar and continue to whip until well incorporated
21
Adding by thirds, shake in the flour sugar mixture
22
Fold in until incorporated
23
Starting at the center, pipe the almond cake batter inside the macaroon rosettes to create a solid base
24
Bake on lower shelf of oven until base is cooked and rosettes are starting to brown, about 15 to 20 minutes
25
Diplomat Cream and assembly: 2/3 recipe pastry cream 1 cup whipping cream 1-ounce pistachio paste 1 to 1 1/2 pints fresh strawberries Apricot glaze Handful unsalted pistachios Whip cream to soft peaks
26
Stir pastry cream until smooth
27
Stir pistachio paste into pastry cream then fold in whipped cream
28
Spread onto cooled tart base inside the macaroon rosette border
29
Arrange whole or halved strawberries on top
30
Glaze with apricot glaze using a pastry brush and sprinkle pistachios on top