strawberry pistachio tart

This tart is as delicious as it is beautiful! It can also be made across 2 days to help manage the prep. Perfect for Easter Sunday or Mother's Day.

Strawberry Pistachio Tart with Sable Breton Crust

¾ cup (150 grams) of sugar

¾ cup (180 grams) unsalted butter, softened

vanilla

(240 grams) all-purpose flour

(10 milliliters) baking powder

¼ teaspoon (1.25 milliliters) salt

(150 grams) raw, unsalted pistachios (shelled)

(100 grams) sugar

(15 milliliters) water

(475 milliliters) milk

(150 grams) Pistachio Paste

(35 grams) cornstarch

(30 grams) butter

(80 ml) strawberry jelly

strawberries

(20 grams) chopped raw pistachios

For the sable Breton, in a medium-sized bowl...

For the sable Breton, in a medium-sized bowl whisk together the flour, the baking powder, and the salt, set aside.

In the bowl of an electric mixer beat...

In the bowl of an electric mixer beat together the egg yolks and sugar for 5-7 minutes until smooth and pale yellow.

Add the softened butter, in cubes until combined....

Add the softened butter, in cubes until combined. Add the vanilla.

Add the flour a little at a time,...

Add the flour a little at a time, beating in between each addition, until a dough forms.

Roll dough into a ball, flatten it into...

Roll dough into a ball, flatten it into a disk, and wrap it in parchment paper. Refrigerate for a minimum of over 4 hours but overnight is even better.

For the pistachio paste, add the shelled pistachios...

For the pistachio paste, add the shelled pistachios to a food processor with the sugar. Process on high until a fine meal forms, keep going until this meal starts to stick together with pressed between fingertips. Then add the water and process until a loose paste forms. Transfer to a bowl and set aside.

To prepare the pastry cream, add milk and...

To prepare the pastry cream, add milk and pistachio paste to a medium saucepot. Heat mixture until simmering and hot. Turn off heat, cover, and “steep” mixture for 20 minutes to infuse the milk with the flavor of the pistachio.

Once fully steeped, add 4 egg yolks to...

Once fully steeped, add 4 egg yolks to a large bowl, add cornstarch. Whisk together to form a yellow paste. Slowly pour in the pistachio milk, whisking until combined.

Strain pistachio mixture through a fine-mesh sieve, into...

Strain pistachio mixture through a fine-mesh sieve, into a cleaned-out saucepot. Heat on medium-high flame, whisking until thickened and eventually a pastry cream will form. Add butter and swirl until smooth.

Transfer pastry cream to a shallow bowl. Press...

Transfer pastry cream to a shallow bowl. Press plastic wrap onto to assure a skin doesn’t form.

Refrigerate a minimum of 4 hours, but overnight...

Refrigerate a minimum of 4 hours, but overnight is even better.

Preheat oven to 350F (176C).

Roll out dough, on a sheet of parchment...

Roll out dough, on a sheet of parchment paper, to a 10-inch (25cm) circle, ¼” (6 mm) thick. Slide a cookie sheet under the parchment paper.

Lightly spray the ring of a 10-inch (25cm)...

Lightly spray the ring of a 10-inch (25cm) springform pan, or tart ring, with baking spray. Distribute spray with a pastry brush. Press ring into the dough (like a giant cookie cutter) trim outer edges clean with a sharp knife.

Bake 20 minutes until the biscuit is golden...

Bake 20 minutes until the biscuit is golden brown. Allow to cool completely.

Once cooled transfer to a cake stand to...

Once cooled transfer to a cake stand to assemble the tart.

Heat strawberry jelly in the microwave for :30...

Heat strawberry jelly in the microwave for :30 until liquefied. Brush biscuit with a layer of jam. Arrange raspberries all around the edge. In the center, create a circle of upright strawberries, allowing 1-inch in between them. Place the largest strawberry in the center.

Brush each strawberry with the strawberry jam until...

Brush each strawberry with the strawberry jam until they are well-coated and shiny.

Transfer chilled pastry cream to a pastry bag...

Transfer chilled pastry cream to a pastry bag fitted with your favorite swirly pastry tip.

Pipe small mounds between the raspberries and strawberry...

Pipe small mounds between the raspberries and strawberry border, then add larger mounds in-between the strawberries.

Top the tart with chopped raw pistachios. Keep...

Top the tart with chopped raw pistachios. Keep refrigerated until ready to serve. Best served the same day it is assembled.

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Learn how to make my Strawberry Pistachio Tart with Sable Breton Crust. It's a wonderful spring time dessert idea that would make a great finish to an Easter lunch! 

CHAPTERS:
00:00:31 How to Make a Sable Breton Crust
02:03 How to Make Pistachio Paste
01:43 How to Make Pistachio Pastry Cream
00:06:05 How to Assemble a Strawberry Tart

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STRAWBERRY TART WITH PISTACHIO PASTRY CREAM
Serves 8
*To Print Recipe Click Here* http://bit.ly/StrawPistachTart


INGREDIENTS:

For Sable Breton:
4 egg yolks
¾ cup (150g) of sugar
¾ cup (180g) unsalted butter, softened
1 teaspoon (5 ml) vanilla
2 cups (240g) all-purpose flour
2 teaspoon (10ml) baking powder
¼ teaspoon (1.25ml) salt

Pistachio Paste:
1 cup (150g) raw, unsalted pistachios (shelled)
½ cup (100g) sugar
1 tablespoon (15ml) water

Pastry Cream:
2 cups (475ml) milk
1 cup (150g) Pistachio Paste
4 egg yolks
1/3 cup (35g) cornstarch
2 tablespoon (30g) butter

To Garnish:
1/3 cup (80 ml) strawberry jelly
25-30 Raspberries (depending upon size you may need more or less)
5-6 large strawberries 
1 tablespoon (20g) chopped raw pistachios


METHOD:

The Day Before:
For the sable Breton, in a medium sized bowl whisk together the flour, the baking powder and the salt, set aside.

In the bowl of an electric mixer beat together the egg yolks and sugar for 5-7 minutes until smooth and pale yellow. 

Add the softened butter, in cubes until combined. Add the vanilla.

Add the flour a little at a time, beating in between each addition, until a dough forms.

Roll dough into a ball, flatten into a disk and wrap in parchment paper. Refrigerate for a minimum over 4 hours but overnight is even better.

For the pistachio paste, add the shelled pistachios to a food process with the sugar. Process on high until a fine meal forms, keep going until this meal starts to stick together with pressed between fingertips. Then add the water and process until a loose paste forms. Transfer to a bowl and set aside.

To prepare the pastry cream, add milk and pistachio paste to a medium sauce pot. Heat mixture until simmering and hot. Turn off heat, cover and “steep” mixture for 20 minutes to infuse milk with the flavor of the pistachio.

Once fully steeped, add 4 egg yolks to a large bowl, add cornstarch. Whisk together to form a yellow paste. Slowly pour in the pistachio milk, whisking until combined.

Strain pistachio mixture through a fine mesh sieve, into a cleaned-out sauce pot. Heat on medium high flame, whisking until thickened and eventually a pastry cream will form. Add butter and swirl until smooth.

Transfer pastry cream to a shallow bowl. Press plastic wrap onto to assure a skin doesn’t form.

Refrigerate a minimum of 4 hours, but overnight is even better.


The Day Of:
Preheat oven to 350F (176C).

Roll out dough, on a sheet of parchment paper, to a 10-inch (25cm) circle, ¼” (6 mm) thick. Slide a cookie sheet under the parchment paper.

Lightly spray the ring of a 10-inch (25cm) spring form pan, or tart ring, with baking spray. Distribute spray with a pastry brush. Press ring into dough (like a giant cookie cutter) trim outer edges clean with a sharp knife.

Bake 20 minutes until biscuit is golden brown. Allow to cool completely.

Once cooled transfer to a cake stand to assemble the tart.

Heat strawberry jelly in the microwave for :30 until liquefied. Brush biscuit with a layer of jam. Arrange raspberries all around the edge. In the center, create a circle of upright strawberries, allowing 1-inch in between them. Place the largest strawberry in the center.

Brush each strawberry with the strawberry jam until they are well-coated and shiny.

Transfer chilled pastry cream to a pastry bag fitted with your favorite swirly pastry tip.

Pipe small mounds between the raspberries and strawberry border, then add larger mounds in-between the strawberries.

Top the tart with chopped raw pistachios. Keep refrigerated until ready to serve. Best served the same day it is assembled.  


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

Strawberry Pistachio Tart

Icing sugar

Pastry flour (All purpose flour works too)

g Almond flour

salt

110 g Unsalted butter (very cold cut into chunks)

50 g Egg (approx. 1 egg)

300 g Callebaut WhiteChocolate (callets)

150 g Pistachio paste (100% pistachios)

200 g Heavy Cream (36% fat)

Strawberry

pistachios

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 &quot;air&quot; 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 &quot;air&quot; baking mat before filling

Sweet shortcrust pastry

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 &amp; pistachio paste. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify

Pistachio ganache

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

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