An appointment with gluttony. That’s my promise to you with this pie. I would also have liked to promise you a date with the sun. Sorry, I only have rain for you.
But, let’s leave the time aside, and let’s get back to the gluttony. At least we can console ourselves with this pretty pie. It’s really simple and quick to do. It is undoubtedly within everyone’s reach. It consists of a Breton shortbread. It’s a great base for making a pie. It brings the crunch and it is much easier to make than a dough that you have to spread out and then bake blind. Above, I still wanted to stay easy with a whipped cream that I flavored with pistachio. And then, I chose to put strawberries and blueberries. A few pistachio chips finish the decoration.
So! A delight, all in simplicity.
Tart with red fruits, pistachio and Breton shortbread:
3 egg yolkseggs
110g caster sugar
110 g softened butter
1 tsp baking powder
1 pinch of fleur de sel
Preheat the oven to 170°C.
Beat the yolks with a mixereggs and powdered sugar. When the mixture is white and unctuous, incorporate the softened butter. Mix until you get a smooth mixture.
Add the flour, baking powder and fleur de sel. Blend until smooth.
Pour the preparation into a circle of 24 cm.
Bake for approximately 30 minutes.