The Agrisicilia team
Ingredients
Pistachio sablè pastry
250 g of 00 flour
165 g of butter
135 g of pistachio flour
40 g of whole eggs
100 g of icing sugar
3 g of vanilla
2 g of salt
Frangipane cream with Montersino pistachio
50 g of butter
50 g of icing sugar
50 g of whole eggs
50 g of pistachio flour
20 g of 00 flour
Other ingredients
250 g of Agrisicilia strawberry jam
1 tray of fresh wild strawberries
to taste of pistachio grain for finishing
A simple tart to prepare with a slightly soft pastry that literally melts in your mouth,
which creates the perfect combination of the sweet and fresh taste of strawberries and Pistachio frangipane.
Instructions
Pistachio sablè pastry preparation
1. Put the butter and sugar in the planetary mixer, beating lightly with the leaf, add the flour and gradually the eggs where we have dissolved the salt, after a few turns add the vanilla and mix as little as necessary to compact the pastry
2. Collect and finish the pastry on a lightly dusted with flour work surface, which will be soft, form a loaf, seal with plastic wrap and store in the fridge for at least 12 hours before using.
Pistachio sablè pastry preparation with bimby
1. Put the butter and sugar into the mixing bowl, beating lightly for 30 seconds on speed 5, add the flour and gradually the eggs where we have dissolved the salt at speed 5 for 40 seconds, after a few revolutions add the vanilla and mix as little as necessary until compact the pastry
2. Collect and finish the pastry on a lightly dusted with flour work surface, which will be soft, form a loaf, seal with plastic wrap and store in the fridge for at least 12 hours before using.
Preparation of frangipane cream with Montersino pistachio
1. On the day of cooking, prepare the frangipane cream
In a small bowl, lightly whip the softened butter with the sugar, add the pistachio flour and the 00 flour with the eggs and work vigorously, the dough is small, I prepared it in the bimby
Preparation of Montersino pistachio frangipane cream with bimby
1. On the day of cooking, prepare the frangipane cream
Put the butter softened with the sugar in the mixing bowl 20 sec speed 4 add the pistachio flour and the 00 flour with the eggs speed 4 for 30 sec. The quantity of shortcrust pastry indicated is for a single 20 cm pan
Tart assembly
1. Roll out the pastry between two sheets of parchment paper lightly dusted with flour, place the ring on top and cut, then create the edges, I use the perforated silicone sheet for better baking
Place the oval on the base, make the edges adhere to the ring, lightly press the bases to make them adhere, spread a generous layer of strawberry jam, then level the frangipane cream which must reach 3/4 because it swells during cooking and cook at 180° static
2. Spread another layer of strawberry jam on the cooled dessert and place the wild strawberries.
3. The dessert does not need to be refrigerated, just keep it in a cool place.
Final result
