- 250 grams Pastry flour
- 250 grams cold Butter
- 1 Egg yolk
- 175 grams Sugar
- 100 grams Pine nuts
- 100 grams almonds (ground)
- 3 Eggs
- 2 tablespoons Cornstarch
- 1 ½ kilograms Strawberries
- 200 grams Dark couverture chocolate
- 50 grams white Couverture
In a bowl, mix together flour, 150 grams (approximately 5 1/3 ounces) butter, egg yolks, 3 tablespoons ice water and 75 grams (approximately 2 3/4 ounces) of sugar and knead to a smooth dough. Wrap in plastic wrap and refrigerate 1 hour.
In a small pan, melt 90 grams (approximately 3 ounces) butter .
Finely chop 70 grams (approximately 2 1/2 ounces) of
pine nuts. Heat the remaining butter in a skillet over low heat, saute the pine nuts until golden brown and immediately transfer to a bowl. Add the almonds and remaining sugar. Add the eggs one at a time, mixing well after each addition.
Preheat the oven to 180°C (approximately 350°F). Grease a quiche dish. Roll out the dough on a floured surface to 34 cm (approximately 13 inches) place in the greased quiche dish pressing the dough to the edge and up the sides. Prick the bottom several times with the tines of a fork. Bake on the bottom rack of the oven for 15 minutes. Spoon the almond cream into the pan, smooth the top and bake 15 minutes. Cool on a wire rack.
Rinse and hull the strawberries. Coarsely chop the dark chocolate and melt in a heatproof bowl set over, not in, a pan of simmering water. Dip the tops of the strawberries into the chocolate and place close together on the tart. Melt the white chocolate and spoon into a small ziplock bag. Cut off one corner, splash chocolate on the strawberries and leave to set. Toast the remaining pine nuts in a dry skillet and sprinkle over the tart.