Strawberry Pistachio tart recipe

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Strawberry Pistachio tart

This Strawberry Pistachio tart recipe is that best thing that can happen to this time of the year. There are already signs of spring by days getting longer and sunnier however the weather is still a bit chilly and and it feels good to have a warm drink with some rich yet refreshing pastry.

This Strawberry Pistachio tart consist of Pâte Sablée sweet shortcrust pastry filled with silky Pistachio ganache and topped with delicious fresh strawberries. Beautiful contrast of rich and nutty Pistachio ganache and refreshing fruit in a buttery, sweet but not too sweet melt in the mouth pastry shell.

This Strawberry Pistachio tart is actually way easier to make than it might look! Once the Pâte Sablée tart shells are baked, it is super quick to fill it and decorate it, the Pistachio ganache is literally a 3 ingredients recipe. Let´s get started!

Strawberry Pistachio tart

What is a tart?

A tart is a freestanding, shallow open-faced pastry often baked in a tart ring with fluted or straight sides. Smaller tarts are referred to as tartlets. Lemon tart, fruit tart, chocolate tart, coffee tart, caramel tart…you name it! Tarts and tartlets are one of the most popular pastries all around the world!

Making Pâte Sablée, sweet shortcrust tart shell is one of the baking basics worth mastering for every home baker! An useful and beautiful baking skill that can turn any desserts into professional looking pastries that will impress everyone!

Make sure you check out my Ultimate Pâte Sablée Guide that explains everything about how to make sweet shortcrust including ingredients, technique, equipment and even more.

Pâte Sablée

My Top 5 Baking Tips for home bakers

  1. Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking this Strawberry Pistachio tart. A short recipe alone not able to call out all the details that you need to pay attention to while baking therefore most of my recipes contain important information about ingredients and technique
  2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. In general, replacing egg, using gluten-free flour, skipping certain ingredients etc. will all have an impact on your Strawberry Pistachio tart
  3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results
  4. Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
  5. Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
Strawberry Pistachio tart

Some important notes regarding the INGREDIENTS of this Strawberry Pistachio Tart recipe

For the Pâte Sablée, sweet shortcrust

  1. Flour: I am using pastry flour for this Strawberry Pistachio tart recipe, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
  2. Almond: Some Pâte Sablée recipes contain almond, some don’t, I prefer mine with some almond flour in it from taste and texture point of view. It is worth to buy good quality ground almond, without skin. Almond can be (partly) replaced with hazelnut, walnut, pistachio flour too
  3. Sugar: This sweet pastry dough is made with a small amount of icing sugar that makes the tart case sweet but not overly sweet. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
  4. Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients. This is a sweet tart dough and I just love that extra very mild salty kick at the end
  5. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it.
  6. Egg: Room temperature as always. Egg can´t be left out or replaced unless you have the knowledge to totally reformulate the recipe

As you can see this is a super simple recipe in terms of the ingredients. The secret behind making beautiful, neat and delicious tart crust is all about mastering the technique, understanding how temperature plays in role while working with the dough and using the right equipment that I will be all explaining further down in this recipe.

Pâte Sablée

For the pistachio ganache

Pistachio paste: This Strawberry Pistachio tart will be filled with a delicious and super easy pistachio ganache that is based on a good quality pistachio paste. You can either make pistachio paste at home by gently roasting and processing pistachio nuts until it becomes a paste or you can purchase pistachio paste (sometimes called pistachio butter) from store. If you purchase it, make sure you buy 100% pistachio paste that does not contain added sugar or oils etc. It has the texture like peanut butter, slightly oily and has a super deep nutty flavour without being sweet (no added sugar). Please note that the colour of the ganache is very much depending on the quality of your pistachio paste, it can go anywhere between dark green, light green or even a bit brownish.

White chocolate: Pistachio ganache is white chocolate based ganache that does not taste white chocolate at all. However, the ganache will be as delicious as the quality of the chocolate you are using. Please please please use high quality products when it comes to chocolate which you would anyway enjoy eating on its own and avoid using “baking chocolate”. I am using Callebaut WhiteChocolate (callets) that has high cocoa butter %, tastes amazing and works wonderfully silky while making ganache

Heavy cream: Also known as whipping cream, has a fat content between 36% and 40% , the one I use is usually 36%. Avoid substitutes like vegetable based “whipping cream”. Cream is often used to make chocolate ganache and makes it wonderfully silky and creamy

Pistachio macaron

For the topping

  1. Fresh strawberry: Use the sweetest most fresh strawberries you can access, cut into smaller pieces horizontally. Tip: Grab a few sheets of kitchen towel and gently soak some moisture out from the strawberries after you cut them. In this way strawberries won´t make the pistachio ganache underneath soggy
  2. Pistachio: Finely chopped pistachio pieces make the strawberries “pop out” visually and also give crunchiness to this Strawberry Pistachio tart

5 Baking tips regarding the TECHNIQUE of making this Strawberry Pistachio Tart recipe

As mentioned above this Strawberry Pistachio tart relatively easy recipe with impressive results however there are a couple of tips I want to share with you so your Strawberry Pistachio tarts will turn out exactly like mines. First and foremost please make sure you check out my Pâte Sablée tutorial where I share plenty of important information you need to know about how to make sweet short pastry.

Some key considerations you have to bear in mind while making this Strawberry Pistachio tart:

1. The importance of temperature while making Pâte Sablée, sweet shortcrust tart shells

When I started experimenting with baking, I had several disastrous attempts making tart shell. Now I understand that the one and only reason I failed was me being inpatient and forcing the dough even when its temperature was inappropriate.

Baking is science and in general temperature is one of the most important factors to understand AND utilise for our benefit. When I say temperature I don’t purely mean baking temperature but also the environment we work e.g kitchen temperature as well as the dough temperature.

While making sweet tart crust, temperature is everything! If the dough is too hot, it’s sticky and can’t be rolled out or shaped. If too cold, it will easily break. The entire tart making process is a balancing exercise between keeping the dough cold enough but not too cold.

To give you a concrete example, in a home kitchen environment on a warmer day this practically means taking the dough in and out of the freezer about 15 times in between steps to ensure the dough is always on the right temperature to work with. If you are lucky and have a cold kitchen, you might be ok with 2-5 chilling breaks. Yes, not just to chill the dough once or twice but to be in control of the dough temperature all the time! Obviously in professional kitchens temperature as well as humidity is under control and the rolling process is done by a laminator machine, however in home environment this is something we have to be super careful with.

Pâte Sablée
Dough needs to be cold enough but not too cold to be able to handle – that will make neat looking tart shells

2. What equipment is needed to make Pâte Sablée tart shell

You can only achieve neat, visually appealing, even golden colour tart crust by using professional baking equipment. Luckily these are available to purchase on Amazon not just for professionals but also for home bakers. If you want to make beautiful, patisserie style tarts it’s worth to invest into a perforated baking mat, a couple of perforated tart rings and a silicon mat.

Silicone baking mat

I recommend using Silicone baking mat for rolling the pastry dough out in between them. The recipe is designed in a way that you do not need to add extra flour while rolling the dough however it might stick to your kitchen counter so use silicone baking mat. It’s also possible to use 2 sheets parchment paper however the silicone mat provides a much neater, smooth surface. It can be washed and then used all the time so overall worth the investment. I am using the “Amazon basics” cheapest version so no need to buy anything expensive.

While rolling, start from the center of the disc and work your way out in all directions. Again remember, temperature is very important. If the dough is too cold, you won´t be able to roll it out. If too warm, it will be difficult to handle and will even stick to the silicone baking mat.

Pâte Sablée
roll the dough in between two silicone baking mat so it won´t stick

Perforated baking “air” mat

The air mat is perfect for baking tart crust, éclairs or even cookies. Thanks to the holes in the mat, the heat spreads evenly throughout mats’ surface guaranteeing a perfect and even baking without blind baking. The dough won´t puff up while baking the tarts and will be super neat and even.

While baking the tart shells, use the Perforated “air” baking mat straight on top of the oven rack (so not in a baking pan) so that the air can circulate properly. I have been using Perforated “air” baking mat for more than a year now from a brand called Silikomart and loving it.

Pâte Sablée
tarts ready to be baked on perforated baking mat

Perforated tart ring

The Perforated tart rings are non-stick and stainless, they allow homogeneous baking due to the even air circulation. It’s a a genius solution, isn’t it? Silikomart (and some other quality brands) offering the rings in various shapes and sizes, I am using a 8cm (3,14inch) diameter round version. As far as I can see there are several cheap copies of the initial Silikomart product, I am not sure though whether they are made of the same material and whether they work or not.

No need to grease the tart rings, the dough will stick to its side providing a very neat looking beautiful tart shell. I have been using my Perforated tart ring for over a year and it’s the best investment I have ever made.

I can not recommend it enough, it’s really one of those tools you have to invest in once and then will change your baking experience forever!

Tart ring
perforated tart rings are the biggest kitchen hacks of the 21st century:)

3. Process of making sweet shortcrust pastry

Now that we covered the most important factors you have to bear in mind while making Pâte Sablée, let´s see how exactly to make sweet shortcrust for this Strawberry Pistachio tart

  • Make sure all ingredients are measured with Digital scale and prepare all the tools ahead:Rolling pinSilicone baking matPerforated “air” baking matPerforated tart ring
  • Place the measured butter cubes into the freezer for 5-10 minutes
  • Sift together dry ingredients; flour, icing sugar, almond, salt, mix so they are combined properly
  • Add very cold butter cubes to dry ingredients and rub the mixture between your hands until it becomes a sand like consistency. This will take about 3 minutes, make sure you do not spend too much time with this step as butter can easily warm up and that is something we want to avoid
  • Add egg into the mixture and mix with your hands just until the dough comes together. First it might look crumbly but do not add more wet or dry ingredients to the recipe instead gently knead the dough with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat. The recipe quantity is designed in a way that once you roll the dough out it will reach the silicone baking mat from edge to edge
  • Place the dough into the freezer for 10-15 min in between the two Silicone baking mat. Do not remove the mat at this point as the dough might stick to the mat while it is warm and it would break the dough
  • Prepare your oven rack with the Perforated “air” baking mat and Perforated tart rings on top
  • Take the dough sheet out from the freezer, remove the top of the silicone mat, and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer a lot of times but that is fine, don´t try to force the dough while it is warm. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the side of the rings so it sticks to it. Again make sure you work with a dough that is cold enough but not frozen as that would make impossible to place it into the tart ring without breaking it
  • Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
  • Pre-heat oven to 160C / 320F
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings. Once you take the tarts out of the oven wait for a minute or two for the pastry to somewhat contract within the ring then you will be able to easily remove the rings. If ring seems to stuck onto your pastry it means probably you will need to bake it for a few more minutes
  • Once tart rings are removed, bake the tart cases for another few minutes. The tarts will be ready baked already after a few minutes however if you wish to bake it until golden brown then bake it for another 10 minutes. Rotate the baking sheet if necessary
  • Let them cool on the Perforated “air” baking mat before filling them with pistachio ganache and turning them into delicious Strawberry Pistachio tarts
Pâte Sablée
pop cold butter cubes into the dry ingredients
Pâte Sablée
rub the mixture between your hands until sand like consistency
Pâte Sablée
add egg then knead with your hands for 1-2 minutes
Pâte Sablée
dough after kneading, ready to be rolled out
Pâte Sablée
dough rolled out in between two silicone baking mats
Pâte Sablée
cut out 8 circles – this will be the bottom of your tart crust
Pâte Sablée
cut out 8 stripes for the side of the tart – gently press it into the side of the tart ring
Pâte Sablée
trim the top before baking

4. How to make pistachio ganache filling?

Making the ganache filling for this Strawberry Pistachio tart is extremely easy and quick! It also tastes amazing…and you will need only 3 ingredients!

Chocolate ganache is literally chocolate and cream mixture with endless uses; cakes, cupcakes, tarts etc. As usual, the quality of the ingredients will highly impact the end result. While taste is obviously very important, in case of chocolate the quality goes way beyond taste, good vs poor quality chocolate that can make or break any recipe. I recommend to chose a high quality brand with high cocoa content chocolate to avoid disappointment, I am using Callebaut WhiteChocolate (callets) that has high cocoa butter %, tastes amazing and works wonderfully silky while making ganache.

Regarding the cream, I am using heavy cream that has 36% fat content. Do not make ganache using low fat creams or vegetable creams.

Chocolate ganache is a 1:1 mixture of chocolate and warm cream and this pistachio ganache is basically a chocolate ganache with added 100% pistachio paste. Please see above at the “Ingredients” section tips about pistachio paste.

  1. Place finely chopped high quality white chocolate into a bowl or use Callebaut WhiteChocolate (callets)
  2. Place 100% pistachio paste into the bowl with the chocolate
  3. Semi-melt white chocolate & pistachio paste in the microwave stirring every 30 sec, make sure you do not burn it. No need to fully melt the mixture
  4. Heat cream until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If the cream is not warm enough, it won´t melt the chocolate properly and won’t emulsify
  5. Pour warm cream over the chocolate & pistachio paste
  6. Let the mixture sit for a minute then stir together or use a blender to emulsify
  7. Let the mixture set on room temp for 30 minutes then while it is still runny, fill your tart shells with it
  8. Refrigerate for 6 hours or overnight for the ganache to set. Once ganache set, we can start decorating and turn these beauties into Strawberry Pistachio tarts

Note 1: The quantity needed for this Pistachio ganache might vary depending on how thick on thin you make the tart shells. Very thin tart shell requires more filling than if tart shell is thick

Note 2: The colour and taste of the pistachio ganache is highly dependent on the quality of the white chocolate and the quality of the pistachio paste. This ganache has a very strong nutty pistachio taste if using the right ingredients!

Pistachio macaron
Strawberry Pistachio tart

5. How to assemble this tart?

First, you will make the tart shells then you have to let them cool before filling. Next, make the pistachio ganache then pour – not hot – ganache into the tart shells and smooth the top with an offset spatula. The tarts will need to be refrigerated for the ganache to set for a few hours before decorating.

Once Tartlets are nicely chilled and ganache has set, it is time to add the strawberries. There are several ways you can cut the strawberries and place it on top of the pistachio ganache. Today I decided to cut them vertically so the strawberries will give some height to the Strawberry Pistachio tarts.

Once you cut the strawberries makes sure you use a few paper kitchen towels and let them soak some juice out of the strawberries – this is necessary so the pistachio ganache won´t get wet or soggy.

After strawberries are arranged chop some pistachios finely and sprinkle it all around the strawberries.

And then… totally optional: the edible gold leaves! Really don´t stress too much about it but gold leaves just make everything better in my view!

Voila, your Strawberry Pistachio tarts are ready!

Strawberry Pistachio tart
Strawberry Pistachio tart
Strawberry Pistachio tart

Some more Tart recipe ideas to try

Creamy Raspberry tart – This Raspberry tart recipe is an ideal balance between buttery, melt in your mouth shortcrust pastry and silky raspberry ganache with full of natural raspberry flavour. One of the easiest most delicious tartlets ever! Recipe in here

Triple Hazelnut nut with gold chocolate disk decoration – This Triple hazelnut tart recipe is a dream for hazelnut lovers but what makes it even more special is the gold chocolate disk decoration melted on top! Contrasting layers of melt in your mouth hazelnut Pâte Sablée tartlet shell, silky hazelnut ganache, crunchy hazelnut .. a super complex dessert experience that is much easier to make than it might look, try it! Recipe in here

Fig Frangipane tart – Pâte Sablée (sweet shortcrust) filled with a incredible delicious, easy almond cream (frangipane) and a slice of fig is what makes this tart a truly amazing autumn recipe! The Franginape tarts are sweet, fruity and nutty at the same time, you will love them! Recipe in here

Caramelized banana & Caramel tart – This is the perfect easy yet fancy dessert you can make at home and impress everyone ! The tart has 3 elements: Home made Pâte Sablée (sweet shortcrust) tart shell, 5 minutes caramelized banana layer, super quick and easy 3 ingredients caramel layer on top. Recipe in here

Passion fruit & Chocolate tart – If you have not tried pairing passion fruit and chocolate before, you are missing out, they are truly match made in heaven! Silky & rich chocolate ganache meets floral & tropical yet tangy passion fruit curd in this Chocolate Pâte Sablée tart shell! Recipe in here

Salted caramel & Chocolate tart – This Salted caramel chocolate tart is one of my favourite tarts ever! Salted caramel and Chocolate are match made in heaven… It just tastes phenomenal as the buttery caramel with slight salty kick meets the silky chocolate ganache! Recipe in here

Coffee tart – This Coffee Tart or Mocha tart recipe is a dream for coffee lovers! Pâte Sablée filled with silky Coffee ganache and decorated with cream that makes it effectively a Cappuccino Tart. Once the Pâte tart shells baked, it is a super easy and quick recipe, the coffee ganache is literally 3 ingredients! Recipe in here

Stawberry Custart tart – This Strawberry Cream tart with Vanilla Custard is the creamiest, most amazing tartlet to make when strawberries in season. The Strawberry Cream tart consist of a Pâte Sablée shortcrust pastry filled with silky vanilla custard (pastry cream), topped with a super easy whipped cream and strawberries. Recipe in here

Lemon meringue tart – This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie. I love everything about this French tartlet recipe! Pâte Sablée sweet shortcrust pastry filled with tangy and creamy lemon curd and topped with sweet and silky Swiss meringue. Recipe in here

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Strawberry Pistachio tart

RECIPE CARD – Strawberry Pistachio Tart

5 from 1 vote
Print Pin Rate
Course: Dessert
Cook Time: 1 hour
Waiting Time: 1 hour
Total Time: 2 hours
Servings: 8
Calories: 400kcal

Ingredients

Shortcrust pastry tart shell

  • 90 g Icing sugar
  • 230 g Pastry flour AP works too
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter very cold cut into cubes
  • 50 g Egg approx. 1 egg

Pistachio ganache

Garnish

  • Strawberry
  • Chopped pistachio

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Sweet shortcrust pastry

  • Sift together dry ingredients; flour, icing sugar, almond, salt
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
  • Add egg into the mixture and mix with your hands just until the dough comes together
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
  • Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
  • Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temp of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
  • Pre-heat oven to 160C / 320F
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated "air" baking mat before filling

Pistachio ganache

  • Place finely chopped high quality white chocolate (eg. Callebaut WhiteChocolate (callets) and 100% pistachio paste into a bowl
  • Semi-melt white chocolate & pistachio paste in the microwave stirring every 30 sec
  • Heat cream until just simmering. Pour warm cream over the chocolate & pistachio paste. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify

Assemble

  • Once tart shells are cooled and pistachio ganache is ready, fill each tart shell with runny but not hot ganache up until the edge of the tart
  • Refrigerate the tarts for 4-6h for the ganache to set
  • Cut strawberries according to your liking then use a few paper kitchen towels and let them soak some juice out of the strawberries – this is necessary so the pistachio ganache won´t get wet or soggy
  • Arrange the strawberries on top of the tart then chop some pistachios finely and sprinkle all around the strawberries

Nutrition

Calories: 400kcal | Carbohydrates: 34g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 25mg | Potassium: 145mg | Fiber: 3g | Sugar: 11g | Vitamin A: 931IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

Strawberry Pistachio tart recipe

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1 comment

Babs May 29, 2021 - 8:22 pm

5 stars
Great recipe and excellent guidance

Reply

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