I present you a new recipe based on strawberries, in the form of a pie filled with vanilla cream, strawberries and crushed pistachios. A successful combination!
Prep Time: 30 minutes
Rest Time: 30 minutes
Baking Time: 15 minutes at 350°F (180°C)
Difficulty: easy
For: a round mould of 9.5 inches (24 cm) in diameter
For the pistachio shortbread dough
For the vanilla cream
For the filling
For the pistachio shortbread dough: place the flour, the butter and the mixed pistachios in the bowl of a food processor and blend for 20 seconds to obtain a coarse sandy consistency.
Add 2.8 oz (80 g) of sugar and the eggs, then mix for 15 seconds. If the dough does not form a ball, add 1 tsp of water and mix. Remove the dough and flatten it to form a disk. Wrap it in cling film, set aside in the refrigerator for 30 minutes.
Then prepare the vanilla cream: In a saucepan, mix all the ingredients and whisk well to incorporate the cornstarch. Bring to a boil, stirring constantly. Remove from the heat as soon as the cream starts to bubble. Let cool and chill at least 1 hour before serving.
Preheat oven to 350°F (180°C). Roll out the dough on a sheet of baking paper. Place it in the pie dish, prick the bottom with a fork and sprinkle with the rest of powdered sugar.
Bake for about 15 minutes: the dough should be golden and cooked in the center. Let cool completely, at least 30 minutes.
Just before serving, lightly whip the vanilla cream, then spread it on the dough.
Arrange the strawberry slices on the cream.
Crush the pistachios in a blender and sprinkle over the strawberries. Serve immediately.
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