Crostatine al pistacchio e fragoline di bosco: a simple dessert, delicious and spring. Inspired by Sicilian pastry both in the use of pistachio and strawberries. In Messina with the wild strawberries, cultivated mostly in the Etna area but also on the Sila, you make the granita, very sweet and almost poetic. But the classic pastries with strawberries in the Sunday cake tray are also unforgettable. Small delights prepared with a crispy shortcrust pastry, diplomatic cream and strawberries. One of the many recipes of SICILIAN SWEET that I love deeply. As the BAKED CASSATA.
I wanted to pay tribute to these pastries, my father's and my brother's favorites, with some minor modifications. I made a crunchy shortbread, I cooked it in white and then put it inside the shortcrust pastry baskets a little’ of sponge cake wet with a light maraschino wet. I made a diplomatic pistachio cream, pounding pistachios to mortar (but you can also use pistachio paste) and then I covered the pastries with wild strawberries and pistachio grains.
If I were to judge the result by how quickly the pastries ended up, i'd say they were perfect. Creamy, crunchy shortbread, rich and colorful as if you bought them in pastry, I guarantee. If you don't love pistachio (i can't believe someone doesn't like pistachio), you can make a simple diplomatic cream, that is, do not add pistachio paste. If you don't feel like making sponge cake, i'll give you a straight: replace him with the Savoyards, the result will be practically identical.
Sweets with strawberries, some alternative
If you love wild strawberries, then you absolutely have to try the CREAM AND STRAWBERRY LAYERED CAKE (loved by the little ones), the PISTACHIO CAKE, COTTAGE CHEESE AND STRAWBERRIES . Is, if you want something simpler, what's right for you are the MORSELS OF PUFF PASTRY CREAM AND STRAWBERRIES. And now I wish you good day!
FOR THE PASTRY:
250 grams of flour 00
125 g of cold butter
100 grams of sugar
a teaspoon of lemon zest
a pinch of salt
an egg yolk
FOR THE PISTACHIO DIPLOMATIC CREAM:
500 ml whole milk
4 egg yolks
50 grams of flour or maizena
100 grams of sugar
100 grams of pistachio or pistachio spread (in this case decrease the sugar to 50 grams)
300 ml cream
a piece of sponge cake or some savoyard
150 milliliters of wet made with 200 milliliters of water, 100 grams of sugar and 2 tablespoons of Maraschino
wild strawberries, to taste
chopped pistachios, to taste
icing sugar, to taste
For the pastry, put on the work top the flour and cold butter cut into small pieces and work quickly with the fingertips until you get a dough with large crumbs. Combine the egg yolk, sugar, lemon zest, salt and work the dough until smooth and homogeneous. Wrap it in the food film and store it in the refrigerator to rest for at least 30 minutes.
For the pistachio diplomatic cream, if you use whole pistachios you have to beat them with a teaspoon of extra virgin olive oil. If you use pistachio neutral pasta instead, where you just make the pastry cream and then join it to the mixture. For the custard, mix the yolks with the sifted flour and sugar until you get a whitish mixture. Heat the milk and add it to the egg yolk mixture little by little. You will get a homogeneous liquid. Cook the liquid over low heat until thickened, stirring constantly. Combine the pistachio paste and stir until completely melted. Cover with cling food film and let cool completely, first at room temperature and then in a refrigerator. You can prepare it even a day in advance.
When the pastry cream is cold, work it with a spatula to make it soft again, then whip the cream and add it to the cream little by little, until you get a smooth and soft cream.
For wetting bring to a boil 200 milliliters of water and 100 grams of sugar. Make it reduce by half and, fire off, add the maraschino and cool.
Spread the shortcrust pastry at a thickness of half a centimeter and coat the molds for buttered and floured tarts. You can also use a large cake bowl and cut the cake into slices. Preheat the oven to 180 degrees static. Cover the molds with baking paper and distribute inside beans or refractory ceramic balls for cooking in white. Cook the shortcrust shells for 15-20 minutes or until golden brown. Allow to cool.
When the shortbread shells are cold, put on the bottom a piece of sponge cake or savoyard and wet, then cover with the diplomatic pistachio cream, decorate with wild strawberries and pistachio grains. Refrigerate until served and dusted first with icing sugar. Bon appétit!