Can you believe it! Its December already!! and Christmas is soon approaching. The season of appreciating our loved ones, giving and celebrating the birth of our Lord Jesus Christ.
I am super pumped up that I’m going to make an additional effort to bake Christmas related desserts every week leading up to the actual day. So friends- if you have any inspirations or cravings, feel free to let Sherbakes know. I grant wishes so often than not.
If someone were to come up to me and ask me to define Christmas in edible terms. You’ll need to bear with me. Because here it goes: Buche De Noel, Strawberry shortcake, Logcakes, Rum and raisin, Brandy fruit cakes, Pistachio logs, Cranberry desserts, Pistachio cranberry cookies, Orange zest cranberry cookies, M&M Brownies, Mint chocolate chip ice cream, lychee martini, black forest cake, chocolate praline crunch, Pandan Gula Melaka cake, pumpkin spice cake, orange cinnamon buns, biscotti, gingerbread man, snickerdoodles, banana bread, red velvet logs, fig and honey pistachio cake and the list could go on…. I told you.
Decisions in life are indeed difficult with so many choices available. So with so many choices hanging, I decided to go for the one that I think will look nice in photos (Hahaha Secret out… but Yes, I eat with my eyes all the time). Ok, and also something I do crave from time to time- pistachio and strawberries.
Introducing the pistachio frangipane tart with pistachio mousseline and fresh strawberries. This was inspired and adapted from Jo at Jothetartqueen.
Strawberry and pistachio tart ( Makes 1 5″ tart and 2 smaller 2″ tarts)
For the Pâte sucrée:
125g all-purpose flour
62g caster sugar
62g unsalted butter, cut into cubes
1/2 tsp vanilla extract
30g egg ( About ½ an egg)
1. Whisk flour and castor sugar in a medium bowl.
2. Add butter and rub it into the flour sugar mixture until consistency of fine breadcrumbs
3. Add in egg and vanilla and mix till just combined.
4. Roll out dough into a flat disc and cling wrap it. Chill in refrigerator for at least 30 mins or overnight
5. Preheat oven to 180 deg celsius
6. Spray tart shells with cooking spray
7. Roll dough to about 3mm thick and press into tart shell
8. Place a sheet of parchment paper on top of the shell and weigh it down using uncooked beans/rice or weights.
9. Blind bake the tart shells for about 15mins. Remove the parchment paper containing your weights and bake another 5-10 mins until golden brown
For the pistachio frangipane:
50g unsalted butter, cut into cubes
50g caster sugar
62g eggs, room temperature
25g ground pistachios
25g ground almonds
22g all-purpose flour
Green food coloring (optional)
1) Preheat oven to 180 deg celcius.
2) Using a hand mixer, beat the butter and sugar until pale and light
3) Add in eggs and continue to beat until well incorporated
4) Add in ground almonds, pistachio and flour and mix until just combined
5) Fill the pre baked tart shells with the pistachio batter till about 2/3 full. It will expand as it bakes in the oven
6) Bake for about 18-20 mins until frangipane is golden brown and springs back to touch.
For the pistachio crème mousseline:
25g egg yolks
25g caster sugar
15g pistachio paste
1/2 tsp vanilla extract
50g unsalted butter, cut into cubes, room temperature
green food colouring (optional)
1) Place milk into a medium saucepan to boil
2) Concurrently, whisk egg yolks and sugar in a separate bowl until well combined before adding cornflour.
3) When milk is boiling, take the milk off and pour it slowly into egg mixture. Whisk continuously when you pour the milk to prevent cooking of the egg yolks.
4) Pour the egg and milk mixture back into the pot and reduce fire to low.
5) Whisk continuously and vigorously until the mixture starts to thicken into a smooth paste. ( I usually alternate hands whisking).
6) Allow the pastry cream to cook for at least 2-3 mins more before taking it off the heat.
7) Whisk in the pistachio paste and vanilla extract
8) Transfer pastry cream into a large bowl and press cling wrap onto the surface. Refrigerate until cool.
9) When the cream is cooled, whisk it using a hand held mixer.
10) Add in the Room temperature butter a few cubes at a time and beat till light and fluffy.
11) Add in food coloring here if you like a more green cream.
12) To assemble tart, transfer some mousseline into a piping bag and pipe the cream onto the tart. ( using piping tip of your choice)
13) Decorate with strawberries or more pistachios.
If you have any leftovers, refrigerate them. It not tart can be kept for 2-4 days in the fridge.
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