CONTENTS

INSPIRATION

DIAGRAM&CROSS-SECTION

INGREDIENTS

EQUIPMENT

ORDER OF WORK

SALES DESCRIPTION

DECLARATION
INSPIRATION
Strawberries are one of the most preferred fruits used in recipes in different parts of the
world. They are considered to be a rich source of vitamins and minerals. One of the most
important reasons that made me use strawberries in my recipe is because they trigger so
many memories and feelings. They remind me of my sunny childhood days in my vacation
house where we always used to have a full basket of strawberries on the table. While working
on my ingredients I had a feeling that it wasn’t completely done and it needed a royal touch
and flavor. I thought about it for a long time and one of the main ingredients that gives
people a royal flavor based on surveys was pistachio. I personally believe that pistachio is the
queen of the nuts. After I did my research I found out that the combination of strawberries
and pistachios was very delightful.

Meanwhile, I studied more about textures that I could use in my recipe and the key to that is
the balance inside the layers. That’s why I decided to use both of the textures so that you can
feel multiple tastes in one bite. First, I started with a hard biscuit layer of the tart shell to
continue with a crunchy layer of the crispy pistachio praline. Later on, I switched the textures
to a gelly strawberry pure with chopped fresh strawberries inside. To finish everything off, I
added a layer of pistachio mousse with a pistachio genoise biscuit on top of my tart. In this
way, I wanted to represent the idea of a pistachio crown to my tart with an added pistachio
chantily cream decoration on the side to give the final touch of a creamy and dreamy texture.
DIAGRAM&CROSS-
SECTION
INGREDIENTS
Sweet pastry dough chrispy pistachio praline strawberry jam
butter 78gr white chocolate 25gr strawberry pure 250gr
flouer 150gr pistachio praline 40gr sugar 50gr
icing sugar 48gr pistachio paste 40gr pectineNH 10gr
ground almonds 18gr toastet pistachio 15gr lemon juice 10gr
salt 1gr feuillentine 20 gr fresh strawberry 70gr
whole eggs 35gr butter 10gr basil 10gr

genoise pistachio bisscuit pistachio cantilly

whole eggs 80gr pistachio mousse whipping cream 250gr
sugar 80gr pistachio paste 60gr mascarpone 100gr
flour 70gr pistachio praline 60gr icing sugar 50gr
baking powder 1gr gelatine 2.5gr pistachio praline 30gr
pistachio paste 20gr whipping cream 150gr pistachio paste 30gr
butter 40gr green food colouring

glaze
milk 75gr
whipping cream 120gr
sugar 127gr
glucose 45gr
caramelized pistachio sugar 40gr
pistachio 55gr potato starch 10gr
sugar 25gr gelatine leafs 5gr
water 9gr milk chocolate coverture 100gr
strawberry red food colouring
EQUIPMENT

18’ tart ring

16’ mould for mousse
Spatula
Whisk
Sp16 tip
Guitar sheet
Piping bag
4 different sized pots
1 baking tray
Baking paper

ORDER OF WORK
Starting the work with sweet pastry dough and right after it start doing the pistachio genoise
sponge while they bake start working with strawberry jam and chrispy pistachio praline and
caramelized pistachios . After the genoise is done start moulding the mousse and place it on
blast chiller -40 and while it freezes start assembling the tart and take the mousse out of blast
chiller and glaze it after putting it on top of the tart start whipping the pistachio Chantilly and
start the decoration.
SALES DESCRIPTION
An unforgettable taste in one bite in our tart u can feel the rich flavour of
the best sicilian pistachios and the sweetnes of the best strawberries
growed with love in village of Beaulieu-sur-Dordogne. And a crispiness in a tart shell
that u never tried before and all of that is only from our traditional recipies that are more
than 70 years old and mixed with new innovation.
 DÉCLARATION / UNIT DECLARATION

ÉTUDIANT / STUDENT

Je confirme que les preuves mentionnées par cette unité sont authentiques et sont une vraie
représentation de mon travail / I confirm that the evidence listed for this unit is authentic and
a true representation of my own work.

Nom de l’étudiant :
DRITJON ALUSHI
Candidate Name:
Numéro de l’étudiant
1610782
Candidate student number:

Date: 2/5/2022

Signature de l’étudiant
Candidate signature

EXAMINATEUR / ASSESSOR

Nom de l’examinateur
Assessor name:

Date:

Signature de l’examinateur
Assessor signature: