Strawberry Pistachio Tart

5 from 24 votes

This Strawberry Pistachio tart consists of a Pâte Sablée sweet shortcrust pastry filled with silky Pistachio ganache and topped with delicious, fresh strawberries.

Prep Time1

Cook Time30

Waiting Time6

Total Time7 30

Course: Dessert

Cuisine: French

Servings:

Calories: 355kcal

Author: Katalin Nagy

Equipment

Ingredients

Shortcrust pastry tart shell

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

Pistachio ganache

300 g Callebaut WhiteChocolate (callets)
150 g Pistachio paste 100% pistachios
200 g Heavy Cream 36% fat
Pinch of salt

Garnish

Strawberry
Chopped pistachios

Metric - US Customary

Instructions

Sweet shortcrust pastry

Measure and cut butter into chunks and place it into the freezer for a few minutes
Sift together dry ingredients; flour, icing sugar, almond, salt
Add very cold butter chunks into the dry ingredients, 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 the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use a mixer, neither a food processor
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.
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. 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 temperature 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 strips out of the dough, this will be the side of the tart
Carefully place the strips into the ring one by one. Press each strip 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 the oven to 160C / 320F no fan
After 1 hour, trim the top of the pastry with a sharp knife
Bake for 20 min, then carefully remove the rings and bake for another 5 -10 min until golden brown. At the 20 min mark, the pastry should be already somewhat baked and therefore will contract within the ring. If the pastry feels stuck into the ring, bake it for further 1-2 minutes
Let the pastry cases 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
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
Before serving, 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
Serve shortly, or store refridgarted for 2-3 days

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Use high-quality 82% fat content European style very cold unsalted butter for the tart shells
In case of nut allergy, almond can be replaced with an equal amount of flour
Do not skip the salt in the tart shell recipe
Use high-quality white chocolate to make the ganache with 100% pistachio paste

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking
While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two
The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
The recipe can be made with the traditional blind baking method using a tart pan, however, consider using perforated equipment for the best result
I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature
The filling (pistachio ganache) will need a couple of hours to set in the fridge, please bear this in mind before serving the tartlets

Nutrition