Strawberry tart is a staple of summer cooking. To vary the pleasures, try a new recipe based on strawberries and pistachios. First make a pistachio shortcrust pastry by mixing 75 g of soft butter, 35 g of icing sugar, an egg, 1 teaspoon of pistachio paste, 12 g of ground almonds and 125 g of flour. Then prepare an almond cream with 25 g of soft butter, 25 g of sugar, 25 g of almond powder, 1 egg and 1 teaspoon of pistachio paste. Then pour this preparation on the shortcrust pastry, then bake for 30 minutes. Allow to cool, then add a thin layer of strawberry jam and 250g halved strawberries. You can garnish with a little chopped mint.
Light and creamy, this dessert is ideal after a hearty meal. Soften 2 sheets of gelatin in cold water. Bring 30 cl of full cream with 100 g of sugar to the boil, then add the drained gelatin, 30 cl of additional cream and 10 cl of strawberry syrup. Divide this mixture into 6 verrines and refrigerate for at least 2 hours. When ready to serve the panna cotta, cut 250 g of strawberries into thin slices and place them on the verrines. Let's eat!
Do you like Christmas cookies? Create a surprising association by combining strawberries and speculoos. Crumble 10 speculoos with a fork. Then whisk 4 egg yolks with 100g of sugar, then add a pinch of vanilla powder and 250g of mascarpone. Beat the remaining 4 egg whites until stiff, and fold them into the previous mixture. Cut 500 g of strawberries into pieces. Arrange the 6 desserts in cups, alternating a layer of strawberries, a layer of cream and a little speculoos. Serve chilled.
