Strawberry and Pistachio Tart (Fontainebleau)

Ingredients

• 1 roll Pure butter puff pastry (Approximately 250 g, at room temperature)
• 400 g Strawberries (charlotte and gariguette) (Wash, drain, remove the stem and cut in half if large)
• 25 cl Liquid cream (double cream) (Fresh, at least 30 % fat minimum)
• 50 g Thick crème fraîche (From Normandy, ideally 30 % fat)
• 200 g Quark (Low fat, well drained)
• 2 tablespoons Powdered sugar (About 15 g)
• 1 teaspoon Pistachio flavor (Or pistachio extract)
• 2 tablespoons Pistachio powder (About 10 g, for decoration)
• a few Fresh mint leaves (For garnish)
• 200 g Dry peas (or beans) for baking weights (Used only for blind baking, to be recovered after baking)

Instructions

1. Preheat the oven and prepare the pastry

   Preheat the oven to 180°C. Roll out the puff pastry in the tart pan, prick the base with a fork.

   Time: PT5M

   Temperature: 180°C

2. Add the baking weights

   Place a sheet of parchment paper on the pastry, then distribute the dry peas (or beans) to prevent the dough from puffing up.

   Time: PT2M

3. Blind baking

   Bake the pastry for 25 minutes at 180°C until golden and fully cooked.

   Time: PT25M

   Temperature: 180°C

4. Prepare the strawberries

   Rinse the strawberries, drain, remove the stem and cut in half if they are large.

   Time: PT10M

5. Cool the tart base

   Remove the pan from the oven, take out the dry peas and the paper, let cool on a rack.

   Time: PT10M

6. Prepare the Fontainebleau cream

   In a bowl, mix the liquid cream, pistachio flavor and powdered sugar. Whisk until thickened. Add the crème fraîche and the quark, whisk until a thick chantilly consistency is reached.

   Time: PT10M

7. Assemble the tart

   Spread the cream evenly over the cooled tart base. Arrange the sliced strawberries in a rose pattern. Sprinkle pistachio powder, add a few crushed pistachios and decorate with mint leaves.

   Time: PT5M

8. Rest before serving

   Refrigerate the tart for at least 30 minutes before serving so the cream firms up.

   Time: PT30M

Nutrition Facts

Calories

430

Protein

10 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g