Why don't you impress your posh dinner guests instead with this yummy pistachio and wild strawberry field tart recipe courtesy of Alain Ducasse at The Dorchester?
- 100g softened butter 30g powdered sugar 2g salt
- 1g fleur de sel
- 90g flour
- 20g starch Extract of vanilla
- 115cL milk
- 235cL cream
- 70g sugar
- 80g egg yolk (about 4 eggs yolk)
- 20g extra pistaccio paste 10g olive oil lemon
- 3g gelatine leaves
- 250g frozen strawberries 55g special sugar for jam
- 15g lemon juice
Mix the powdered sugar, butter, the different salts, and end with the flour, starch and the vanilla.
Spread carefully and pour it in a ring of 8cm diameter, 1.5cm high. Cook in the oven at 160° for 10 minutes.
Mix the sugar and the egg yolk. Add the milk and the cream.
Cook the mix in a bain marie (no more than 90 o). Stir the mix quite often during the cooking. Your cream should remain a bit wobbly in the middle.
Remove from the stove, set aside to cool to room temperature.
Then keep only 380g of the mix. Add the olive oil, the pistaccio paste and the gelatine leaves.
Blend the mix and pour it on top of the shortbread in the same ring of 8cm diameter, 1.5 cm high. Put shortbread/crème brulée montage in the freezer.
In a casserole, cook the strawberries and the 55g of sugar until you get a marmalade texture. Reduce the mix with the lemon juice. Reserve in the fridge.
De-freeze shortbread/crème brulée and decorate it creating small dots of strawberry marmalade, add strawberries on the top and half pistacchios. Serve along side a scoop of strawberry sorbet.
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