Almond crunch with strawberries, pistachio whipped cream
- 250g de farine de blé
- 90g de sucre glace
- 150g de beurre doux
- 155g d'amandes en poudre Daco Bello
- 6 pincées de sel fin
- 1 œuf
- 125g de beurre doux
- 2 œufs
- 125g de sucre en poudre
- 25cl de crème liquide entière
- 40g de sucre glace
- 40g de pâte de pistaches
- 300g de fraises
- 15g de pistaches émondées Daco Bello
Make the shortcrust pastry:
Preheat the oven to 200°C (th. 7). In a food processor or by hand, mix the icing sugar, flour, 30g of almond powder , salt and butter.
Add 1 egg, then refrigerate for at least 30 minutes.
Spread the dough very thinly, place it at the bottom of a tart mold (or in 6 small individual molds) and keep it cool.
Make the almond cream:
In a bowl, mix 2 eggs and the sugar using a whisk, then add the softened butter and 125g of almond powder (the mixture should be homogeneous and foamy in appearance).
Place a layer of almond cream on the tart bases, then bake at 200°C for around 20 minutes (depending on the format chosen). Then leave to cool.
Make the whipped cream:
In a cold bowl, whip the cream until thick, then mix with the icing sugar and pistachio cream.
Remove everything into a bag with a fluted nozzle.
