strawberry and pistachio cream tart.

ok these are horrible pictures.
cause by the time this was taken everyone was either red or high from wine. so to compensate. i present you with 3! haha. if that helps.



i used the same crust recipe from the lemon meringue tart i bake a while back cause its how i like my crusts.
short and yet slightly spongy
due to the self-raising flour in the recipe.

the pistachio cream recipe is as follows (tweaked from Tartelette):

8 oz (240gr) mascarpone cheese, at room temperature
1/2 cup (100gr) sugar
1/2 cup (60gr) finely ground raw pistachios
1 1/2 cups (375ml) heavy cream, kept cold
splash of marsala (depends on how boozey u feel)
1 tsp vanilla

In a large bowl, whisk together the mascarpone and sugar until completely smooth. Add the pistachios, marsala and vanilla and mix until incorporated. In a mixer, whip the heavy cream to stiff peaks. Fold into the mascarpone mixture and store in fridge until time to serve.

I brushed my tart shell with a layer of dark chocolate ganche.
to add flavour and prevent the crust from turning soggy.
which is basically about 80g 70% dark chocolate and about 25g of butter.

i also macerated 2 punnets of strawberries in about 3 tablespoons of sugar to intensify the sweetness of the strawberries.
try one berry and alter the amount of sugar according to ripeness.

to assemble:
before serving dollop the pistachio speckled cream into the chocolate lined tart crust
and tumble over the ruby red strawberries and some whole blushing pistachio nuts. (i added some blueberries for something blue and besides they were going cheap in the market that day)
dust with icing sugar.

vuala.