Pistachio and Sonata Strawberry Tart
A showstopper dessert!
Serves
10-12
Featuring
Featuring Single Variety Co. Sonata Strawberry Preserve
Ingredients
For the Base:
75g pistachios, shelled
250g biscuits of your choice
125g salted butter
To Decorate:
50g white chocolate, melted
25g pistachios, finely chopped
1 tbsp freeze-dried strawberries (optional)
For the Filling:
150g Sonata Strawberry Preserve
200ml double cream
1 tsp vanilla extract
50g icing sugar
100g pistachio paste, good quality
1 tsp matcha powder (optional)
All ingredients are available to purchase in our Farm Shop
Method
- Place the pistachios for the base in a food processor. Blitz on high until they are chopped to a fine crumb. Add the biscuits to the processor and blitz again until a sandy texture is created.
- Melt the butter in a bowl before tipping in the biscuit and pistachio crumb. Stir well to combine before tipping into an 8 inch (20.5cm) loose-bottomed tart tin. Using clean fingers or the back of a spoon, firmly press the crumb into the tin, including up the sides. Refrigerate for 30 minutes.
- Once the base is firm, remove from the fridge and spoon in the strawberry preserve, spreading it over the base evenly with the back of a spoon. Place in the freezer for 5 – 10 minutes to firmly set. In the meantime, make your filling.
- Whisk the double cream, vanilla and icing sugar in a large bowl until soft-peak stage. Add the pistachio paste (and matcha if using) and whisk again to just combine.
Remove the tart base from the freezer and spoon in the filling (be careful not to disturb the strawberry layer). - Gently smooth the top of the tart filling before placing back in the fridge and allow to set for a minimum of 30 minutes but ideally a couple of hours.
- When ready to decorate, remove from the fridge and using a spoon (or piping bag for more accuracy) drizzle the white chocolate around the edge of the tart. Sprinkle with pistachio pieces and freeze-dried strawberries.
- Carefully remove from the tin using the loose-bottom and place on a serving plate – slice and serve with extra strawberry preserve if desired.
