Strawberries and cream tart
Instructions
Grease a cake tin, foderatela with serrated pastry, prick the bottom with a fork and cover it with a sheet of baking paper.
Fill it to pulses and gilds in preheated oven at 180 degrees for 20 minutes.
Delete the sheet of paper with legumes, transferred the pie on a rack, then remove from pan and refrigerate.
Whip the cream with the icing sugar, stir in the grand marnier liqueur, with marmalade and chopped pistachios.
Clean the strawberries, wash, dry and cut into halves or slices.
Spread the jam on the bottom of the pastry and then another with the cream.
Arrange the strawberries from the Center outward, sprinkle with pistachios and serve.
Ingredients and dosing for 4 persons
- 300 g of short pastry
- 2 baskets of pretty ripe strawberries
- 20 cl of creme fraiche
- 50 g of strawberry jam
- 1 tablespoon of peeled pistachios
- 1 tablespoon of icing sugar
- 1 teaspoon of grand marnier liqueur
- 20 g of butter