\n

It\u2019s a great way to end the strawberry season. I knew the combination of strawberries and pistachios would be good, but I didn\u2019t expect it to be this delicious! The tart base is made from buttery shortcrust pastry, filled with a rich pistachio cream and topped with fresh strawberries – a combination you\u2019ll never tire of. A delicious tart with a creamy filling, perfect not only for pistachio lovers :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/u><\/p>\n

\n
• 200 g plain flour<\/li>\n
• 90 g butter, cold and diced<\/li>\n
• 30 g lard, cold and diced<\/li>\n
• 60 g icing sugar<\/li>\n
• a pinch of salt<\/li>\n
• 2 – 3 Tbsp cold water<\/li>\n<\/ul>\n

  In a bowl, combine the sifted plain flour, butter, and lard. Rub together until the mixture resembles coarse crumbs. Add the icing sugar, salt, and water, then knead very gently until the dough just comes together and is almost smooth (alternatively, you can use a food processor). Pat it into a flat disc, wrap it in cling film, and chill in the fridge for 30\u201360 minutes.<\/p>\n

  Grease a 24 cm tart tin with butter and dust with plain flour. Remove the pastry from the fridge and roll it out to about 3 mm thick. Gently place it into the tart tin, then return it to the refrigerator to chill for another 30 minutes. After this time, lightly dust the pastry with flour and place a piece of baking paper on top. Fill with baking weights (or use dried beans or uncooked rice).<\/p>\n

  Preheat the oven to 220\u00b0C, then reduce the temperature to 200\u00b0C. Bake the pastry case for 15 minutes. Remove the tart tin from the oven and carefully lift out the baking paper and weights. Reduce the temperature to 180\u00b0C and return the pastry to the oven for another 10 minutes, until golden brown and dry. Transfer to a wire rack and leave to cool completely.<\/p>\n

  Ingredients for the pistachio and mascarpone cream:<\/u><\/p>\n

  \n
  • 200 g pistachio cream<\/li>\n
  • 250 g mascarpone, chilled<\/li>\n<\/ul>\n

    In a mixing bowl, beat the mascarpone until smooth. Add the pistachio cream and mix until smooth and fully combined.<\/p>\n

    To finish:<\/u><\/p>\n

    \n
    • 500 g strawberries<\/li>\n
    • unsalted pistachios, chopped (or pistachio slivers)<\/li>\n<\/ul>\n

      Spread the cream over the shortcrust pastry base and arrange the halved strawberries on top. Sprinkle with pistachios.<\/p>\n

      Store in the fridge. Before serving, remove the tart from the fridge about 30 minutes in advance to allow the base to soften slightly (shortcrust pastry tends to firm up when chilled).<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      It\u2019s a great way to end the strawberry season. I knew the combination of strawberries and pistachios would be good, but I didn\u2019t expect it to be this delicious! The tart base is made from buttery shortcrust pastry, filled with a rich pistachio cream and topped<\/p>\n","protected":false},"author":1,"featured_media":7245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35],"tags":[108,165,164,87],"duration":[],"tag_group":[],"class_list":["post-7244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarts-and-tartlets","tag-mascarpone-en","tag-pistachio-cream","tag-pistachios","tag-strawberry"],"acf":[],"yoast_head":"\n