A delicious little dessert with very little sugar, to be enjoyed by two (or more if you multiply the proportions).
Ingredients
Tart base
- 50g flour
- 50g almond powder
- 30g butter
- 30g milk
Topping
- Strawberries
- Pistachio praline
(or other spread to taste) - Homemade ‘Chantilly’ cream (chilled fluid cream and icing sugar)
Recipe
- In a small bowl, combine the ingredients for the tart base after melting the butter.
- Knead and roll out into a slightly thick circle, then bake for a few minutes under the grill to crisp up.
- remove from the oven, leave to cool slightly then spread the pistachio paste.
- Arrange the strawberries in a rosette
- For your whipped cream, add a little icing sugar and beat with an electric whisk until the liquid cream becomes more solid and foams. Add a dash of orange blossom water (or other flavouring)
Tasting
Pour over the Chantilly just before serving.
