Pistachio tarts with strawberries
They look like they came from a pastry shop, but they are surprisingly easy to make. Bake the perfect dessert with fluffy sponge cake and soft mascarpone cream. Delicate pistachio tarts with strawberries are the perfect choice for any occasion.
Ingredients · Servings 6
- Dough:
- 120 g plain flour
- 100 g caster sugar
- 4 eggs
- Cream:
- 250 g mascarpone
- 200 g whipping cream 40%
- 100 g sweetened condensed milk (Salko)
- Further:
- 150-200 g of cleaned strawberries
- 100-120 g chopped pistachios (for coating)
- 1 tablespoon pistachio butter
- strawberries for decoration
Method · 50 min
- Beat the eggs and sugar for about 7 minutes until light and fluffy. Gently fold in the sifted flour.
- Spread the dough onto a baking sheet (30 × 40 cm) lined with baking paper. Bake at 180 °C for 10–15 minutes. Turn the still hot sponge cake out onto a tea towel, remove the paper and roll it up. Let it cool.
- Cut the strawberries into small pieces and lightly dry them with a paper towel.
- Whip the mascarpone, cream and Salko until smooth and stiff.
- Carefully unwrap the sponge cake. Spread about 200 g of cream on the sheet. Sprinkle with strawberries, cut into 6 strips and roll up tightly. Place in the refrigerator for an hour.
- Lightly spread the cream on the outside of each piece and roll in chopped pistachios. Mix the remaining cream with pistachio butter, decorate the cakes with it and add strawberries. Let cool in the refrigerator for at least 30–60 minutes.
