CONTENTS

INSPIRATION
DIAGRAM&CROSS-SECTION
INGREDIENTS
EQUIPMENT
ORDER OF WORK
SALES DESCRIPTION
DECLARATION
INSPIRATION
The reason why I decided to use strawberry in this recipe is because it is one of the most
preferred fruit in different parts of the world. Strawberry fruit is a rich source of vitamins and
minerals.And another reason that made me use strawberry is because they trigger so many
memories and feelings of comfort because they always remind me of my sunny childhood days
in my vacation house. But even though it was a good first step recipe wasn’t completely done
and something keept calling me recipe needed a royal touch and a royal flavour to be completely
done. I was thinking about it for a long time and the only thing that alwas had given me royal
flavour in my mounth was pistachios because to me they are the qween of nuts and after some
researches and tests I found out that this combination was more than perfect.
After I was done with flavours I started researches about textures that I could use in my recipe
and the key to a good recipe is balance inside the layers that’s why I decided to use all of the
textures so the client can feel everything in one bite I started with the hard biscuit layer of the tart
shell the chruncy layer of the crispy pistachio praline than I switched te thextures to a jelly
textured strawberry pure with chopped fresh strawberries inside. And to finish everything off I
added a layer of pistachio mousse with a pistachio genoise biscuit on top of my tart to represent
the idea of a pistachio crown to my tart, with a pistachio mascarpone cream decoration sideways
to give the final touch of the 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: