Servings: 12 slices
Calories: 430kcal
Ingredients
Tart Shell
- 1 cup all-purpose flour 120 g
- 3 tablespoons almond flour 18 g
- 1/2 cup powdered sugar 56 g
- 1/8 teaspoon salt
- 4 1/2 tablespoons unsalted butter cold, cubed, 64 g
- 1/2 large egg whisked, 25 g
Pistachio Frangipane
- 5 1/3 tablespoons unsalted butter ~75 g, room temp
- 6 tablespoons sugar ~75 g
- 3/4 cup pistachio flour ~75 g
- 2 1/4 tablespoons all-purpose flour 18 g
- 1 1/2 large eggs whisked, ~75 g
- 1/8 teaspoon salt add only if pistachios unsalted
White Chocolate Mascarpone Cream
- 5 oz white chocolate 142 g
- 3 tablespoons heavy cream for ganache, 45 g
- 3/4 cup mascarpone cheese 180 g
- 3/4 cup heavy cream for whipping, 180 g
- 1 teaspoon vanilla extract optional
Strawberry Compote
- 1.5 cups strawberries 225 g
- 1 tablespoon sugar 12 g, or more to taste
- 1 teaspoon lemon juice or more to taste
- 1 tablespoon cornstarch 10 g
- 2 teaspoons water
Instructions
Tart Shell
- Mix dry ingredients. Pulse flour, almond flour, powdered sugar, and salt in a food processor.1 cup all-purpose flour, 3 tablespoons almond flour, 1/2 cup powdered sugar, 1/8 teaspoon salt
- Add butter. Add cold butter and pulse until sandy.4 1/2 tablespoons unsalted butter
- Add egg. Add egg and pulse until crumbly dough forms.1/2 large egg
- Form dough. Transfer to a bowl and press into a dough by hand quickly.
- Chill. Cover and chill dough at least 1 hour.
- Roll and line. Roll to 3 mm, freeze until only slightly pliable, line tart pan, trim and dock. Freeze for 20 minutes before baking.
- Bake shell. Bake at 180°C for 15–18 minutes. Cool completely.
Frangipane
- Mix butter and sugar. Whisk butter and sugar until smooth.5 1/3 tablespoons unsalted butter, 6 tablespoons sugar
- Add egg. Mix in egg until smooth.1 1/2 large eggs
- Add dry. Stir in pistachio flour, flour, and salt.3/4 cup pistachio flour, 2 1/4 tablespoons all-purpose flour, 1/8 teaspoon salt
- Bake. Spread into shell and bake at 160°C for 15–20 minutes until set.
Strawberry Compote
- Prep Strawberries: Wash and hull fresh strawberries, chop into bite-size pieces. For frozen, add directly to saucepan, defrost on low heat with a splash of water, cut up into smaller pieces.1.5 cups strawberries
- Add Sugar and Cook: Sprinkle sugar over strawberries, stir. Cook over medium heat until bubbling, then simmer 5-10 minutes until strawberries soften.1 tablespoon sugar
- Thicken. Whisk cornstarch and water in a small bowl. Stir slurry into the pot. Cook 1-2 minutes until thickened.1 tablespoon cornstarch, 2 teaspoons water
- Finish. Stir in lemon juice, taste, add more sugar or lemon juice if needed, then off heat and cool.1 teaspoon lemon juice
Mascarpone Cream & Assembly
- Make ganache. Heat cream until it bubbles and pour over chocolate. Wait 1 minute so the chocolate warm up, then stir until smooth. Cool to warm (not hot) before adding to the mascarpone mixture.5 oz white chocolate, 3 tablespoons heavy cream
- Whip cream. Whip cream until it doubles in volume and leaves trails that dissapear quickly.3/4 cup heavy cream
- Add mascarpone. Add mascarpone and vanilla, mix on low to combine, then on high until thick and smooth.3/4 cup mascarpone cheese, 1 teaspoon vanilla extract
- Combine. Pour in ganache while mixing and mix until smooth.
- Assemble. Spread cream over tart, chill for 2-3 hours if 's a bit soft and might not withstand the topping, then top with compote and serve.
Notes
- Read the step-by-step section for detailed explanations.
Nutrition
Calories: 430kcal | Carbohydrates: 33.3g | Protein: 5.5g | Fat: 33.1g | Fiber: 1.3g
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