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Very easy
Strawberry tart Raw pistachio butter
Preparation time: 30 minutes
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Not as easy
Ingredients
• Ingredients for the pastry:• 250 g wheat flour
• 125 g margarine or plant-based butter
• 2 tablespoons sugar
• 5 cl warm water
• 2 tablespoons raw pistachio butter
• Ingredients for the strawberry coulis:
• 165 g strawberries cut into small pieces
• 25 g sugar
• Ingredients for the pastry cream:
• 25 cl unsweetened plant-based milk (almond, hemp or soy preferably)
• 15 g starch (corn, potato, arrowroot)
• 15 g wheat flour
• 15 g blond or brown sugar
• 1 pinch of turmeric powder
• 1 tablespoon white almond butter or 50 g margarine/plant-based butter
• Optional: ½ teaspoon vanilla powder or a split and scraped vanilla pod
• Other ingredients:
• 1 kg strawberries
• Fresh mint
• Fresh basil
Preparation
• Preparing the pastry:
• 1. Mix all the pastry ingredients in a bowl, then knead by hand or with a stand mixer for a few minutes.
• 2. Chill the dough while preparing the other elements.
• Preparing the strawberry coulis:
• 1. Put the sugar and the strawberries cut into small dice in a saucepan. Mix well.
• 2. Cook over medium heat, stirring occasionally, until you get a thick jam consistency.
• Preparing the pastry cream:
• 1. Bring the milk to a simmer. Remove from the heat and add the split and scraped vanilla pod. Cover and leave to infuse for 5 minutes, then remove the pod.
• 2. In a bowl, mix the starch, the sugar and the turmeric. Pour in the hot milk while whisking, then return everything to the saucepan. Add the almond butter if you are not using margarine/plant-based butter and mix well.
• 3. Thicken over medium heat, stirring regularly. The cream will thicken more as it cools.
• 4. If you did not use almond butter, stir in the margarine or plant-based butter in pieces off the heat. Mix well.
• 5. Leave the pastry cream to cool in the fridge in a piping bag.
• Baking and assembly:
• 1. Preheat the oven to 170°C (fan) or 180°C (conventional).
• 2. Bake the tart base for 20 minutes.
• 3. Take out of the oven as soon as it is lightly golden. Turn out and leave to cool.
• 4. Cover the tart base with strawberry coulis, spreading it evenly with a large spoon.
• 5. Cover with pastry cream using the piping bag then spread with a flat spatula.
• 6. Wash and hull the strawberries (keep the tops to make a syrup). Arrange the whole or halved strawberries on the tart, as you like.
• 7. Enjoy immediately or keep chilled until serving. The tart keeps for a few days chilled, but it is best eaten the same day.
• 1. Mix all the pastry ingredients in a bowl, then knead by hand or with a stand mixer for a few minutes.
• 2. Chill the dough while preparing the other elements.
• Preparing the strawberry coulis:
• 1. Put the sugar and the strawberries cut into small dice in a saucepan. Mix well.
• 2. Cook over medium heat, stirring occasionally, until you get a thick jam consistency.
• Preparing the pastry cream:
• 1. Bring the milk to a simmer. Remove from the heat and add the split and scraped vanilla pod. Cover and leave to infuse for 5 minutes, then remove the pod.
• 2. In a bowl, mix the starch, the sugar and the turmeric. Pour in the hot milk while whisking, then return everything to the saucepan. Add the almond butter if you are not using margarine/plant-based butter and mix well.
• 3. Thicken over medium heat, stirring regularly. The cream will thicken more as it cools.
• 4. If you did not use almond butter, stir in the margarine or plant-based butter in pieces off the heat. Mix well.
• 5. Leave the pastry cream to cool in the fridge in a piping bag.
• Baking and assembly:
• 1. Preheat the oven to 170°C (fan) or 180°C (conventional).
• 2. Bake the tart base for 20 minutes.
• 3. Take out of the oven as soon as it is lightly golden. Turn out and leave to cool.
• 4. Cover the tart base with strawberry coulis, spreading it evenly with a large spoon.
• 5. Cover with pastry cream using the piping bag then spread with a flat spatula.
• 6. Wash and hull the strawberries (keep the tops to make a syrup). Arrange the whole or halved strawberries on the tart, as you like.
• 7. Enjoy immediately or keep chilled until serving. The tart keeps for a few days chilled, but it is best eaten the same day.
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
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We carefully select our ingredients from rigorously chosen suppliers. Depending on the product, our dried fruits, seeds, and ingredients may come from France, Europe, or countries outside the European Union. Most of our ingredients are organically grown, but we also offer conventional products, always selected for their quality and taste. Discover all our origins on our Origins page.
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My product has oil on the surface, what should I do?
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What is the composition of our dried fruit purees?
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What are the benefits of consuming our dried fruit purees?
Rich in healthy fats, plant-based proteins, fiber, vitamins, and minerals, these 100% organic dried fruit purees are both nutritious and satisfying. They provide quality energy, contribute to the proper functioning of the body, and easily fit into a balanced diet. Made with organically grown fruit, they are natural, additive-free, and environmentally friendly.