Sicilian Pistachio & Strawberry Tart Recipe
Macerated strawberries & ginger whipped cream
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Ingredients
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For the Tart Shell
For the Pistachio Cream
For the Macerated Strawberries
For the Ginger Whipped Cream
Method
For the Tart Shell
Prepare the Dough
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the chilled, cubed unsalted butter and mix until the mixture resembles coarse crumbs.
Form the Dough
Add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the Pistachio Cream
Blend the Pistachios
In a food processor, blend the shelled pistachios until finely ground. Add granulated sugar and pulse to combine.
Prepare the Cream Mixture
In a medium bowl, whisk the eggs and vanilla extract together. Gradually stir in the heavy cream and the ground pistachio mixture until smooth.
Bake the Pistachio Cream
Pour the pistachio cream mixture into the cooled tart shell. Bake at 350°F (175°C) for 25-30 minutes until set. Let cool completely.
For the Macerated Strawberries
Macerate the Strawberries
In a bowl, combine the sliced strawberries, granulated sugar, and balsamic vinegar. Toss gently and let sit for at least 30 minutes to allow the strawberries to release their juices.
For the Ginger Whipped Cream
Whip the Cream
In a mixing bowl, add heavy cream, powdered sugar, and ground ginger. Using an electric mixer, whip on medium-high speed until soft peaks form.