strawberry pistachio tart_lc.jpg
food

Strawberry Pistachio Tarts

Pistachio pastry cream-filled tarts with strawberry cheesecake domes on top.

Ingredients

  • Pastry
  • 1 ¾ cups all-purpose flour
  • ½ cup (125g) cold butter cut into cubes
  • ¾ cup sugar powder
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 egg
  • 2 tbsp cold milk as needed
  • Strawberry Cheesecake
  • 1 cup milk
  • ½ cup cream
  • 2 gelatin leaves + 1 cup cold water
  • 250g Philadelphia cream cheese
  • ½ cup powdered sugar
  • 8 fresh or frozen strawberries, crushed
  • Pistachio Pastry Cream
  • 1 tbsp corn starch
  • 1 tbsp all-purpose flour
  • 5 egg yolks
  • 1 cup cream
  • ¼ cup (50g) unsalted butter
  • ¼ cup pistachios, crushed
  • 1 tsp vanilla extract
  • Pink Mirror Glaze
  • 200 grams sweetened condensed milk
  • 300 grams granulated sugar
  • 150 grams water
  • 350 grams white chocolate chips
  • 19 grams gelatin (+ 1/2 cup water to bloom)
  • 1 drop pink food gel
  • 1 tsp vanilla extract
  • Decorations
  • ½ cup pistachios, crushed
  • 2 cups whipped cream

Steps

  1. Pastry
  2. Add the flour, sugar and salt into a food processor. Blitz until well combined. Add the butter, vanilla, egg and milk and mix until small balls of dough begin to form. Split the mixture in half. Add one half onto a large piece of baking paper. Place another piece on top and roll out to 1/2cm thin. Repeat with the other half and place on a baking tray. Chill for 2 hours.
  3. Use a perforated tart ring to cut out 6 circles of pastry on one sheet. Cut strips of pastry a little wider than the height of the pastry rings with the other rolled out pastry sheet.
  4. Carefully run an offset spatula under the pastry strips and lift off the baking sheet. Carefully place the strip around the inside of each pastry ring. Press firmly against the pastry ring wall to help it stick.
  5. Place the pastry onto a baking tray lined with baking paper or a silicone baking mat. Place a piece of baking paper inside the pastry shells and fill with baking beads.
  6. Bake on 180C for 12 minutes. Take the baking beads away and bake for another 10 minutes or until golden. Allow to cool completely
  7. Strawberry Mirror Glaze
  8. Add the gelatin leaves to a bowl of cold water and allow to soak for 5 minutes to soften.
  9. Add the cream and milk to a microwave safe bowl. Microwave for 2 minutes until hot. Take care not to scald the milk.
  10. Add the gelatin leaves and mix well until combined.
  11. To another bowl, add the cream cheese, sugar, vanilla extract and crushed strawberries. Use an electric mixer to mix until well combined. Slowly add the milk and mix on low speed until the mixture is well combined.
  12. Pour the mixture into a half sphere mould measuring 5cm in width.
  13. Chill for 5 hours until set.
  14. Pistachio Pastry Cream
  15. Add the corn starch, flour, egg yolks and sugar into a large microwave safe bowl. Use a whisk until well combined. Add the cream and whisk to combine.
  16. Microwave for 30 seconds at a time, whisking each time until the mixture thickens. It will take about 5 minutes.
  17. Add the butter and whisk until well combined. Then add the crushed pistachios and fold in using a spatula.
  18. Fill each tart shell halfway with the tart mixture. Lay three sliced strawberries in the pastry cream. Fill the them with the remaining pastry cream.
  19. Use a small offset spatula to smoothen out and level off the tarts. Chill in the fridge for 1 hour.
  20. Strawberry Mirror Glaze
  21. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
  22. Add milk, sugar and water into a microwave safe bowl and microwave for 30 seconds at a time until the mixture is hot. About 5 minutes.
  23. Add bloomed gelatine to the hot mixture and stir until dissolved.
  24. Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add the pink food gel and use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.
  25. Allow glaze to cool to 33C before pouring.
  26. Fit the end of a piping bag with a Wilton #32 piping tip and pipe little swirls of cream on top of each tart. Sprinkle with crushed pistachios.
  27. Take the set cheesecakes out of the moulds and place on a wire rack. Pour glaze over the top. Allow excess to drip off before carefully placing a small offset spatula underneath each one to transfer it on top of the set tarts.