Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortcrust pastry dough
To shape
Filling
To decorate
Utensils
One tart tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Shortcrust pastry dough
Mix the flour, sugar and salt in a bowl. Add the butter, mix, rub together using your hands to form an even, crumbly mixture. Whisk the egg and milk, add to the bowl, combine quickly to form a soft dough; do not knead. Flatten the dough a little, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, roll out the dough into a circle (approx. 28 cm in diameter), place in the prepared tin. Prick the base firmly with a fork, spread with the jam, chill.
Filling
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Mix the pistachios and the flour, add to the bowl, fold in using a rubber spatula. Remove the shortcrust pastry base from the fridge and spread the mixture on top.
To bake
Bake in an oven preheated to 180°C (convection) for approx. 40 mins. (see note). Remove the tart from the oven, leave to cool in the tin on a cooling rack.
To decorate
Remove the tart from the tin, dust with icing sugar. Cut half of the strawberries in half and decorate the tart with them. Cut the remaining strawberries into pieces, puree with the icing sugar and serve with the tart.
| Note: | If the tart turns dark too quickly while baking, you can cover it with foil after about half the baking time. |
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