Strawberry and Pistachio Tart
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Strawberry and Pistachio Tart
Recipe By Courtney Roulston
Ingredients
1 sheet frozen puff pastry
1 egg for brushing
150 g mascarpone cheese
100 g whipped cream
1 tsp vanilla bean paste
300 g fresh strawberries, hulled
2 tbsp honey
1 tbsp pistachio nuts, chopped
Method
Pre-heat the oven to 190 degrees (C). Place the puff pastry onto a line oven tray and mark out a border 1.5 cm from the edge with a knife. Spike the middle section of the pastry with a fork and then brush all over with egg. Bake for 25 minutes, or until golden and puffed. Allow to cool.
Mix together the mascarpone cheese, whipped cream and vanilla in a bowl. Spoon the mixture over the cooled pastry and spread out in an even layer.
Cut the strawberries and scatter over the cream mixture.
Drizzle the tart with honey and pistachios before serving.
