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

Ingredient Substitutions

• Instead of Pure butter puff pastry: butter-free puff pastry, shortcrust pastry
• Instead of Strawberries (charlotte and gariguette): mixed red fruits
• Instead of Liquid cream (double cream): 30 % cream
• Instead of Thick crème fraîche: double cream
• Instead of Quark: ricotta, quark
• Instead of Powdered sugar: granulated sugar
• Instead of Pistachio flavor: vanilla extract
• Instead of Pistachio powder: crushed pistachios
• Instead of Fresh mint leaves: basil leaves
• Instead of Dry peas (or beans) for baking weights: rice, baking beans

Equipment Needed

• Oven
• Tart pan (24 cm)
• Parchment paper
• Fork
• Baking weights (dry peas or beans)
• Baking sheet
• Mixing bowl
• Hand whisk or mixer
• Silicone spatula
• Chef's knife
• Colander
• Cooling rack

Critical Steps — Do Not Skip

• Preheat the oven and prepare the pastry
• Blind baking
• Cool the tart base
• Prepare the Fontainebleau cream
• Assemble the tart

Chef Tips from the Video

• Keep the pastry and the cream chilled until handling to ensure optimal texture.
• Sift the pistachio powder lightly with a sieve for an even finish.
• Use strawberries of different varieties (charlotte, gariguette) for flavor and colour contrast.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator 2 to 3 days, covered with plastic wrap.

Freezer: Do not freeze, the cream texture would deteriorate.

Room temperature: Consume within 2 hours of serving, otherwise keep refrigerated.

Make-Ahead Tips

• The Fontainebleau cream can be prepared 24 to 48 h in advance and kept refrigerated.
• The tart base can be baked and cooled the day before, then stored in an airtight box.
• Strawberries are best added just before serving to avoid releasing too much juice.