Pistachio & Sonata Strawberry Tart

If you're looking for a showstopper dessert then this is it! We've done away with a pastry case and replaced it with an easy biscuit & pistachio base. Simply blitz them together and press into the tin before topping.  The star of the tart (the strawberry jam of course!) is hidden away inside, and oozes out when cut open.  Definitely one to eat with a spoon!

 

Serves 6 - 8

DIFFICULTY: medium

 

INGREDIENTS:

FOR THE BASE:

75g pistachios, shelled

250g digestive biscuits

125g salted butter

 

FOR THE FILLING:

150g Sonata Strawberry Preserve

200ml double cream

1 tsp vanilla bean paste

50g icing sugar

100g pistachio paste, good quality

1 tsp matcha powder, optional

TO DECORATE:

50g white chocolate, melted

25g pistachios, finely chopped

1 tbsp freeze-dried strawberries

 

YOU WILL NEED:

8 inch (20.5cm), loose-bottomed tart tin

Food Processor

 

METHOD

1. 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.
2. Melt the butter in a large bowl before tipping in the biscuit and pistachio crumb. Stir well to combine before tipping into the tart tin. Using clean fingers or the back of a spoon, firmly press the crumb into the tin, including up the sides, until smooth and compressed. Place in the fridge to set for 30 minutes.
3. 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.
4. 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)
5. 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.
6. 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
7. Carefully remove from the tin using the loose-bottom and place on a serving plate - slice and serve with extra strawberry preserve if desired. 

 

COOK’S NOTES:

• When it comes to decorating, let you creative side go wild! Freeze-dried strawberries provide brilliant colour and a little zingy tang to a somewhat decadent dessert. They can be found in the cake decorating section of most supermarkets. Otherwise, finely diced fresh strawberry works just as nicely.
• This tart can be made a day in advance and chilled overnight in the fridge. Leave the decorating stage until just before serving as the decoration doesn’t fair too well in the fridge.