Strawberry & Pistachio Tart

Strawberry & Pistachio Tart
Source: Coles Magazine

serves: 8 - Prep 20 min (+ 45 mins chilling time) - Cooking 50 mins

1/2 cup (70g) pistachios
1/2 cup (60g) almond meal
100 g butter, softened
1/2 cup (110g) caster sugar
1 Coles Brand Australian Free Range Egg
1 Coles Brand Australian Free Range Egg yolk
1/4 cup (35g) plain flour
1/2 cup (160g) strawberry jam
350 g fresh strawberries, washed, thinly sliced
1 cup (250g) mascarpone
1 tbsp icing sugar
1 tsp Coles Brand Ground Cinnamon
Small mint leaves, to serve

Shortcrust Pastry
1 1/2 cup (225g) plain flour
1/3 cup (55g) icing sugar
125g chilled butter, chopped
1 Coles Brand Australia Free Range Egg yolk

  1. To make the pastry, process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 2 teaspoons of chilled water. Process until dough just comes together. Turn onto a floured surface and shape into a disc. Cover and place in the fridge for 30 minutes to chill.
  2. Preheat oven to 200°C. Roll dough on a lightly floured surface to a 3mm-thick disc. Line base and side of a 22cm-round fluted tart pan with removable base with pastry. Trim the edge. Place in the fridge for 15 minutes to chill.
  3. Line the pastry with baking paper and fill with pastry weights. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until lightly golden. Reduce oven to 180°C.
  4. Meanwhile, process the pistachios until finely ground. Add the almond meal and process until combined.
  5. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and egg yolk and combine. Add the pistachio mixture and the flour and stir to combine. Spread filling over the pastry case. Bake for 30 minutes or until the filling is set. Set aside to cool completely.
  6. Melt the jam in a saucepan over low heat. Strain through a fine sieve into a bowl. Discard seeds. Brush half the jam over the filling. Arrange strawberry over top. Lightly brush the strawberry with the remaining jam.
  7. Combine mascarpone, icing sugar and cinnamon in a bowl. Place strawberry tart onto a serving plate. Top with mint leaves. Serve with cinnamon mascarpone.
Per serve: 11g protein . 49g of fat (27g saturated fat) . 58g carbs . 4g dietary fibre . 723 calories

Vic Lic

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