Strawberry tart with passion fruit and a pistachio chantilly.
The bank holiday weekend promises to be a sunny one. So here is a gorgeous and simple recipe for you to try, my strawberry tart with passion fruit and a pistachio chantilly.
6 individual tart cases or an individual 8″ loose tin
A roll of sweet shortcrust pastry
2 tbsp of icing sugar
2 punnets of strawberries
300 ml of double cream
100g Grind pistachio nuts
3 passion fruits
Pre-heat your oven to 170º c for a static oven, 160º c for fan oven
First, you need to blind bake your pastry. Place your pastry in your tin, prick the bottom with a fork. Then put your pastry in the freezer for 5 minutes. After 5 minutes, take it out and cover with parchment paper and rice or baking beans. Place in in the oven for 10 minutes. After 10 minutes, take off the parchment paper and rice and place the pastry back in the oven for another 10 minutes to cook completely. Let it cool.
In the meantime, whip your double cream to soft peaks, add 2 tbsp of icing sugar and your pistachio.
Spoon your pistachio chantilly into your tart cases, and place the strawberries on top. At this point add a bit of passion fruit and sprinckle some pistachio on top.
P.S: if you enjoy baking, I run a number of patisseries classes, you can find more information here