Recipe: Pistachio Strawberry Tart from The Arts Club

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In early September I  was lucky to attend a pastry masterclass at The Arts Club, an exclusive private-members' club in Mayfair. Pastry chef Victoria Villella lead us through her pistachio strawberry tart recipe. The photo is my finished product-- with a lot of help from her! The pastry kitchen at The Arts Club is lead by the talented Claude Lamarche and the desserts are absolutely delicious. Here's your chance to try one at home:

Makes 1 x 20cm tart

Pistachio Frangipane

  • 125 g Ground Almonds
  • 125 g Whole Eggs
  • 113 g Butter
  • 12 g Pistachio Paste
  • 94 g Caster Sugar
  • 4 g Custard Powder

Pâte Sucrée

  • 129 g Icing Sugar (sifted)
  • 43 g Ground Almonds
  • 86 g Soft Flour (1)
  • 252 g Soft Flour (2)
  • 3 g Salt
  • 171 g Butter cut in cubes (at room temperature)
  • 1 g Lemon Zest
  • 71 g Fresh Eggs (room temperature)

Mascarpone Cream

  • 100 g Mascarpone
  • 50 g Whipping Cream
  • 50 g Double Cream
  • 20 g Sugar
  • 2 g Lime Zest

Decoration

  • Fresh strawberries
  • Pistachio nuts

Method

1)    To make the pâte sucrée: cream the icing sugar, ground almonds, 86 g of flour, salt and butter together. Then add the lemon zest and fresh eggs. Finally add the remaining 252 g of flour and knead briefly until smooth. Cling film and chill for at least 30 minutes before rolling and lining the tart case. Chill again until ready to bake with the frangipane.   

2)    To make the pistachio frangipane: mix the ground almonds, butter, pistachio paste, sugar and custard powder. Once it is creamy, slowly add the eggs and let rest for 1 hour. Pipe the frangipane inside the tarte case and bake at 160 degrees for approximately 45 minutes.

3)    To make the mascarpone cream: whisk all ingredients together until stiff.

4)    To assemble: Let the base cool and pipe the mascarpone cream in the center, careful to get too close to the edge. Arrange the strawberries and pistachios on top. Enjoy!

 

Lynne Staartjes