A strawberry tart is always tempting! But a strawberry tart with pistachio pastry cream and white chocolate is just incredibly indulgent!!! The combination of flavors is just perfect, fresh and vibrant; one can only be captivated...
For the dough: Work the butter until creamy with the powdered sugar and salt, incorporate the flour and 2 egg yolks to obtain a crumbly mixture. Add the milk and water and knead until a smooth dough is achieved. Shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 180°C.
Roll out the dough to a thickness of 5 mm. Line the bottom of the mold, prick the bottom with a fork, and let it slightly color in the oven for 20 minutes at 180°C. For the pistachio custard.
In a saucepan, bring the milk to a boil. Meanwhile, whisk the egg yolks with the sugar until the mixture lightens in color, then add the cornstarch and pistachio paste. Pour the boiling milk over this mixture and return everything to the saucepan. Stir continuously until thickened. Add the white chocolate. Mix. Add a little green food coloring until the desired color is achieved. Set aside.
To finish For assembly: Spread the cold pastry cream over the baked tart crust. Place fresh strawberries on top of the cream. Refrigerate before serving.
0 servings
8
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