A crumbly pastry filled with dark chocolate custard, topped with strawberries and crushed pistachios!
Strawberry’s season has just started and this recipe is certainly the most mouthwatering way to celebrate it!
Ingredients
For the pastry
- 300 gwhite spelt flour (or white flour type 0)
- 180 glight muscovado brown sugar
- 180 g butter (or 150ml cold-pressed sunflower oil)
- 100 grice flour
- 2eggs
- 1 pinchtable salt
For the custard
- 500 mlmilk
- 200 gdark chocolate
- 50 gdark muscovado brown sugar
- 50 gcornstarch
- 2yolks
- 1vanilla bean
For the topping
- 8fresh strawberries
- 2 spoonscrushed pistachios
Preparation
For the pastry
– sift the flour and the rice flour onto a large bowl;
– add the sugar, the pinch of salt, the butter and the 2 eggs;
– mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
For the custard
– pour the milk onto a large saucepan together with the crushed dark chocolate and the vanilla seeds;
– put the saucepan onto the stove on a medium heat;
– meanwhile, in a separate bowl, mix together the yolks with the cornstarch and the sugar;
– wait till the chocolate melts into the milk;
– when the milk is about to boil remove the saucepan from the stove, pour the egg mixture onto it and keep on mixing well until the cream thickens;
– pour the cream onto a clean bowl;
– cover it with cling film and allow to cool down;
To assemble the tart
– work the short pastry with a rolling pin to form a disc with a 24 centimeters diameter and half centimeter thickness;
– grease and dust with flour a 24cm round baking tray and fold it with the pastry;
– pour the custard onto the pastry;
– slice the strawberries into 2 wedges and top the tart with them;
– sprinkle the crushed pistachios on top of the tart;
– bake at 170 degrees for about 40 minutes;
– allow the tart to cool down, then put it into the fridge;
N.B. Cake is best served after it has been rested for at least 2 hours into the fridge.
