Strawberry Pistachio Cream Tart
- 1 (1/2 package) frozen puff pastry sheet, thawed
- 8 ounces cream cheese, softened
- 1/3 cup ground pistachios
- 1/4 cup honey
- cup heavy whipped cream
- 1/4 cup powdered sugar
- 1 pint strawberries, stems removed and cut in half vertically
- cup chopped pistachios
- Pre-heat the oven to 400u0b0F.
- Unfold and roll the pastry sheet on a lightly floured surface into a 12-inch square. Place the pastry sheet onto a baking sheet lined with parchment paper.
- Bake for 15-18 minutes or until the pastry is golden brown. Allow the pastry to cool on the baking sheet.
- While the puff pastry is baking, prepare the two different creams.
- Using an electric mixer, whip the cream cheese, pistachios, and honey until well combined. Set aside.
- In a different bowl, whip the heavy cream and sugar with an electric beater until firm peaks form.
- Evenly spread the pistachio cream layer over the pastry followed by a layer of the whipped cream.
- Arrange the cut strawberries with the tips pointing up in layers of circles, starting with the outer one, making your way in.
- Sprinkle the tart with the shopped pistachios.
- Serve immediately.
pastry sheet, cream cheese, ground pistachios, honey, heavy whipped cream, powdered sugar, strawberries, pistachios
Taken from www.epicurious.com/recipes/member/views/strawberry-pistachio-cream-tart-52469891 (may not work)