Honey Pistachio & Strawberry Tart

Updated at: Thu, 09 May 2024 13:59:56 GMT

Step 1

Start by thawing your puff pastry in the fridge overnight, or in room temperature for 15-20min. Preheat your oven to 425f.

Step 2

Unfold the puff pastry sheet and slice into 6 equal rectangles. Transfer to a parchment lined baking pan.

Step 3

Use a sharp knife to lightly score a border around the edge of the pastry, and then prick the inside with a fork. Brush the edge with an egg wash and sprinkle with sugar.

Step 4

Place the pastries in the baking pan back in the freezer for 10min. Then place in the oven to bake for 10min, or until the pastries are crispy and golden-brown. Once they come out, use the back of a spoon to press down on the inside rectangle to create a puffy boarder.

Step 5

To make your filling, cream together the mascarpone, honey, and vanilla. Add cold heavy cream and whip until it’s firm. Transfer to a piping bag.

Step 6

To assemble, pipe the honey mascarpone filling into the wells of the pastries. Top with finely chopped pistachios and strawberries. These are best eaten fresh but can be stored in the fridge for up to 2 hours before the pastries lose their crispness. Enjoy!

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