Strawberry tarts are a beloved summer classic. For a delightful twist, this pistachio version brings nutty elegance to the table. Start with the pistachio shortcrust pastry: mix 75g soft butter, 35g icing sugar, 1 egg, 1 tsp pistachio paste, 12g ground almonds, and 125g flour. Next, prepare the almond cream using 25g soft butter, 25g sugar, 25g almond powder, 1 egg, and 1 tsp pistachio paste. Spread it over the pastry and bake for 30 minutes. Let cool, then add a thin layer of strawberry jam topped with 250g halved strawberries. Finish with chopped mint for a fresh garnish.
This light, creamy dessert is perfect after a rich meal. Soften 2 sheets of gelatin in cold water. Bring 30cl full cream and 100g sugar to a boil, then stir in the drained gelatin, 30cl more cream, and 10cl strawberry syrup. Divide into 6 verrines and chill for at least 2 hours. To serve, top with thin slices from 250g strawberries. Enjoy!
Love speculoos cookies? Pair them with strawberries for a surprising treat. Crumble 10 speculoos biscuits. Whisk 4 egg yolks with 100g sugar, add a pinch of vanilla powder and 250g mascarpone. Whip 4 egg whites to stiff peaks and fold in. Chop 500g strawberries. Layer in 6 glasses: strawberries, cream, and crumbled speculoos. Chill and serve.
