Jordbærtærte med pistaciemazarin - Strawberry tart with pistachios

Jordbærtærte med pistaciemazarin

nok til 10

Dej:

120g smør

70g flormelis

30g mandelmel

1 æg

korn fra ½ vanillestang

235 g hvedemel

1 tsk salt

Bland smør, flormelis, mandelmel, æg, vanille og 120 g af din hvedemel i en skål. Tilsæt salt og resten af melet. Saml dejen. Rul den ud mellem to ark bagepapir og put det i køleskabet i en times tid.

Fyld:

250 g rørsukker

240 g blødt smør

korn gra ½ vanillestang

165 g mandelmel

75 g usaltede pistacienødder

3 æg

en knivspids salt

10 g hvedemel

Tag dejen ud af køleskabet mens du laver fyldet.

Pisk sukker, smør og vanille. Tilsæt mandelmel. Hak eller blend dine pistacienødder og tilsæt dem. Tilsæt æg et ad gangen. Tilsæt salt og si hvedemelet i.

Fyld din tærteform med dejen (eller flere små). Tilsæt fyldet og bag i 40-45 minutter ved 190 C. Den er færdig når dejen begynder at blive brun. Lad den køle af på en rist

Pynt:

200 g mørk chokolade

2 bakker jordbær

½ glas ribsgele

grofthakkede usaltede pistacienødder

Smelt chokoladen og smør det ud over hele toppen af kagen. Dekorer med halverede jordbær. Lun din ribsgele i en gryde til den er flydende. Smør det på jordbærrene med en pensel. Drys med hakkede pistacienødder.

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Strawberry tart with pistachios

enough for 10 people

Crust:

120 g soft butter

70 g icing sugar

30 g almond flour

1 egg

½ the seeds from a vanilla bean

235 g all purpose flour

1 tsp salt

Put butter, icing sugar, almond flour, egg, vanilla seeds and 120 g of you flour all purpose flour in a bowl and mix it. Add salt and the rest of the all purpose flour. Gather the dough. Roll it out between two cookie sheets. Put it in the fridge for about an hour.

Filling:

250 g cane sugar

240 g soft butter

½ the seeds from a vanilla bean

165 g almond flour

75 g unsalted pistachios

3 eggs

A pinch of salt

10 g all purpose flour

Take the dough out of the fridge while you make the filling

Whip  sugar, butter and vanilla seeds. Add almond flour. Blend or chop the pistachios very finely and add them to the buttermix. Add the eggs one at a time. Add salt and sift your flour before adding.

Fit your dough into your tart pan (or several smaller ones). Pour in your filling and bake it at 190 C (374 F) for about 40-45 minutes. It is finished when the edge of the crust is getting brown. Let it cool of on a wire rack.

Decoration:

200 g of dark chocolate

2 trays of strawberries

½ glass of fruit jelly 

rougly chopped unsalted pistachios

Melt your chocolate and smear it out on top of your cake. Decorate with strawberries cut in two. Put your fruit gelly in a pot and heat it up a little bit until it is liquid. Brush it on the strawberries with your pastry brush. Chop your pistachios and sprinkle them on top.

Bon Appetit!