Strawberry and Pistachio Tart

Strawberry and Pistachio Tart


DifficultyIntermediateYields4 Servings

This strawberry and pistachio tart recipe makes the perfect individual fruit tarts.

Starting with a sweet vanilla tart dough, these strawberry pistachio tarts have a creamy pistachio filling and are topped with a mascarpone cream and roasted strawberries.

If you’d prefer you can make one large tart rather than 4 individual tarts. Just use the pastry recipe in my Pear and Almond Tart recipe.

Check out the video to see how to make these strawberry pistachio tartlets.

Looking for more tart recipes? Try my Hazelnut Praline Tartlets

 


 


 

Ingredients


Sweet Pastry
 200 g Plain / All Purpose Flour
 70 g Icing / Powdered Sugar
 100 g Unsalted Butter, Cold + Cubed
 50 g Egg Yolks
 ½ tsp Vanilla Bean Paste
Egg Wash
 40 g Egg Yolks
 10 g Double Cream / Heavy Cream
Roasted Strawberries
 400 g Strawberries, Hulled & Sliced
 Pinch of Sugar
 Pinch of Vanilla Powder
Pistachio Cream
 140 g Unsalted Butter, Soft
 140 g Light Brown Sugar
 140 g Whole Eggs
 70 g Ground Pistachios
 70 g Ground Almonds
 Zest 1/2 Lemon
 10 g Cornflour / Cornstarch
 Pinch of Salt
Mascarpone Cream
 300 g Double Cream / Heavy Cream
 100 g Mascarpone
 50 g White Chocolate
 ½ tsp Vanilla Bean Paste
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Method


Mascarpone Cream
1

In a saucepan over a medium heat, gently heat the cream and vanilla until it starts to steam.

2

Add the mascarpone and white chocolate to a tall jug and pour over the cream mixture. Blend with a hand blender until smooth.

3

Pour the cream into a shallow tray, cover and chill for 4 hours.

Roasted Strawberries
4

Quickly massage the sugar and vanilla into the sliced strawberries.

5

Bake at 180C for 30 minutes or until the have released their juices and caramelised slightly on the edges.

6

Pour into a dish and chill in the fridge until ready to use.

Sweet Pastry
7

Into the bowl of a stand mixer fitted with a paddle attachment, sift in the flour and icing sugar to get rid of any lumps. Add in the butter, and mix on a low speed until the mixture resembles a sandy consistency and there are no large lumps of butter. It will take around 2 minutes.

8

Pour in the egg yolk and keep mixing on a low speed until it starts to clump together slightly. Remove the beater and use your hands to squeeze the mixture together to form one cohesive lump of dough.

9

Gently knead it on the work surface briefly until the dough is smooth. Place this into the freezer for 30 minutes.

10

Once chilled, cut the dough into two separate pieces, and roll each piece of dough in between two silicon mats (or two sheets of parchment paper) until it is relatively thin.

11

Working quickly, peel the top silicon mat off of the dough. Press the tart rings firmly into the dough (here we are using 4” perforated tart rings), lift them up, and transfer them to a perforated tray lined with a perforated baking mat. The dough should be cold enough that it attaches to the ring as you lift it up.

12

Using a ruler and a sharp knife, cut 4 long strips of dough. If at any point you find the dough is too soft, place it back into the freezer for 10 minutes then carry on.

13

Take a strip of dough and place it inside the tart ring. Use your fingers to gently press together this strip of dough, against the base of the tart. Repeat this with the remaining tarts, then place them into the freezer for 30 minutes. Meanwhile, make the pistachio cream.

Pistachio Cream
14

In a stand mixer, beat the soft butter and sugar for 1-2 minutes until smooth.

15

Add the egg and lemon zest and beat again.

16

Add in the nuts, cornflour and salt. Beat to form a smooth paste, then add to a piping bag.

Assembly
17

Once your pastry has chilled, remove from the freezer and use a knife to trim off the excess pastry around the top of the tart shell.

18

Pipe the pistachio cream into the base of your pastry cases up to about half way.

19

Bake at 180C for around 15-20 minutes, or until the pistachio cream is lightly golden on top. At this point, you can carefully remove the pastry, egg wash it, and bake them for another 5 minutes.

20

Let the tartlets cool, then spread the cooled roasted strawberries on top, to the top of the tart shells.

21

Whisk the mascarpone cream to medium stiff peaks and pipe it around the edge. Decorate with pistachios then add fresh strawberries in the centre.

Ingredients

Sweet Pastry
 200 g Plain / All Purpose Flour
 70 g Icing / Powdered Sugar
 100 g Unsalted Butter, Cold + Cubed
 50 g Egg Yolks
 ½ tsp Vanilla Bean Paste
Egg Wash
 40 g Egg Yolks
 10 g Double Cream / Heavy Cream
Roasted Strawberries
 400 g Strawberries, Hulled & Sliced
 Pinch of Sugar
 Pinch of Vanilla Powder
Pistachio Cream
 140 g Unsalted Butter, Soft
 140 g Light Brown Sugar
 140 g Whole Eggs
 70 g Ground Pistachios
 70 g Ground Almonds
 Zest 1/2 Lemon
 10 g Cornflour / Cornstarch
 Pinch of Salt
Mascarpone Cream
 300 g Double Cream / Heavy Cream
 100 g Mascarpone
 50 g White Chocolate
 ½ tsp Vanilla Bean Paste
Shop the equipment

Directions

Mascarpone Cream
1

In a saucepan over a medium heat, gently heat the cream and vanilla until it starts to steam.

2

Add the mascarpone and white chocolate to a tall jug and pour over the cream mixture. Blend with a hand blender until smooth.

3

Pour the cream into a shallow tray, cover and chill for 4 hours.

Roasted Strawberries
4

Quickly massage the sugar and vanilla into the sliced strawberries.

5

Bake at 180C for 30 minutes or until the have released their juices and caramelised slightly on the edges.

6

Pour into a dish and chill in the fridge until ready to use.

Sweet Pastry
7

Into the bowl of a stand mixer fitted with a paddle attachment, sift in the flour and icing sugar to get rid of any lumps. Add in the butter, and mix on a low speed until the mixture resembles a sandy consistency and there are no large lumps of butter. It will take around 2 minutes.

8

Pour in the egg yolk and keep mixing on a low speed until it starts to clump together slightly. Remove the beater and use your hands to squeeze the mixture together to form one cohesive lump of dough.

9

Gently knead it on the work surface briefly until the dough is smooth. Place this into the freezer for 30 minutes.

10

Once chilled, cut the dough into two separate pieces, and roll each piece of dough in between two silicon mats (or two sheets of parchment paper) until it is relatively thin.

11

Working quickly, peel the top silicon mat off of the dough. Press the tart rings firmly into the dough (here we are using 4” perforated tart rings), lift them up, and transfer them to a perforated tray lined with a perforated baking mat. The dough should be cold enough that it attaches to the ring as you lift it up.

12

Using a ruler and a sharp knife, cut 4 long strips of dough. If at any point you find the dough is too soft, place it back into the freezer for 10 minutes then carry on.

13

Take a strip of dough and place it inside the tart ring. Use your fingers to gently press together this strip of dough, against the base of the tart. Repeat this with the remaining tarts, then place them into the freezer for 30 minutes. Meanwhile, make the pistachio cream.

Pistachio Cream
14

In a stand mixer, beat the soft butter and sugar for 1-2 minutes until smooth.

15

Add the egg and lemon zest and beat again.

16

Add in the nuts, cornflour and salt. Beat to form a smooth paste, then add to a piping bag.

Assembly
17

Once your pastry has chilled, remove from the freezer and use a knife to trim off the excess pastry around the top of the tart shell.

18

Pipe the pistachio cream into the base of your pastry cases up to about half way.

19

Bake at 180C for around 15-20 minutes, or until the pistachio cream is lightly golden on top. At this point, you can carefully remove the pastry, egg wash it, and bake them for another 5 minutes.

20

Let the tartlets cool, then spread the cooled roasted strawberries on top, to the top of the tart shells.

21

Whisk the mascarpone cream to medium stiff peaks and pipe it around the edge. Decorate with pistachios then add fresh strawberries in the centre.

Strawberry and Pistachio Tart