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

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

caramelized pistachio
pistachio 55gr
sugar 25gr
water 9gr
neutral glaze 120 gr

EQUIPMENT
18’ tart ring
16’ mould for mousse
Spatula
Whisk
Sp16 tip
Guitar sheet
Piping bag

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 :
Candidate Name:
DRITJON ALUSHI

Numéro de l’étudiant
Candidate student number:
1610782

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: