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Strawberry Pistachio Tart Recipe

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3.9 from 46 reviews

  • Author: Amina
  • Total Time: 7 hours 30 minutes
  • Yield: 8 servings

Description

This elegant Strawberry Pistachio Tart features a delicate sweet shortcrust pastry filled with a creamy pistachio ganache made from white chocolate and 100% pistachio paste. Topped with fresh strawberries and a sprinkle of chopped pistachios, this tart combines a buttery, crisp shell with a rich, nutty filling and bright, juicy fruit for a sophisticated dessert perfect for special occasions or indulgent treats.

Ingredients

Sweet Shortcrust Pastry

  • 90 g Icing sugar
  • 230 g Pastry flour (All-purpose flour can be used)
  • 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 white chocolate (callets)
  • 150 g Pistachio paste (100% pistachios)
  • 200 g Heavy cream (36% fat)
  • Pinch of salt

Topping

  • Fresh strawberries (quantity as desired for topping)
  • Chopped pistachios (for garnish)

Instructions

  1. Prepare Butter: Measure and cut the very cold butter into chunks and place it into the freezer for a few minutes to keep it chilled.
  2. Sift Dry Ingredients: Sift together the pastry flour, icing sugar, almond flour, and a pinch of salt to create a fine, uniform mixture.
  3. Combine Butter and Dry Ingredients: Add the cold butter chunks into the dry ingredients, rubbing the mixture between your hands until it resembles a sandy texture.
  4. Add Egg and Form Dough: Incorporate the egg into the mixture and gently mix with your hands just until the dough comes together.
  5. Knead the Dough: Use the palm of your hand to knead the dough for one to two minutes until it becomes smooth, taking care not to over-knead or use any machine.
  6. Chill Dough if Needed: If the dough feels too warm or sticky, place it in the fridge for 10-15 minutes before proceeding.
  7. Roll Out Dough: Roll the dough out to a 2mm thickness between two silicone baking mats for an even surface.
  8. Prepare Baking Setup: Arrange the oven rack with a perforated ‘air’ baking mat and place the perforated tart rings on top.
  9. Cut and Place Tart Bases: Using a tart ring, cut out 8 circles from the dough and carefully transfer them into the tart rings with an offset spatula.
  10. Work with Dough Temperature: Keep the dough cold enough to handle by frequently chilling it in the freezer for 5 minutes if it warms or becomes sticky.
  11. Cut and Attach Tart Sides: Cut 8 long strips from the dough to form the tart sides and press each strip onto the tart rings, ensuring they adhere well.
  12. Freeze Tart Shells: Place the tart rings with the assembled dough shells in the freezer for 1 hour to firm up before baking.
  13. Preheat Oven: Preheat your oven to 160°C (320°F), no fan setting.
  14. Trim Dough Tops: After chilling, trim the tops of the pastry shells with a sharp knife for a neat finish.
  15. Bake Tart Shells: Bake for 20 minutes, then carefully remove the rings and continue baking for another 5 to 10 minutes until golden brown. If the crust sticks to the rings, bake for an additional 1-2 minutes.
  16. Cool Tart Shells: Let the pastry cases cool completely on the perforated ‘air’ baking mat before filling.
  17. Prepare Pistachio Ganache: Place the finely chopped white chocolate and pistachio paste into a bowl. Heat the cream until just simmering and pour it over the chocolate mixture along with a pinch of salt. Let it sit for a minute, then stir or blend to an emulsified ganache.
  18. Fill Tart Shells: Once cooled, fill each tart shell with the warm pistachio ganache, filling up to the edges.
  19. Set Ganache: Refrigerate the filled tarts for 4 to 6 hours to allow the ganache to set firmly.
  20. Prepare Strawberries: Cut strawberries as desired and gently pat them with paper towels to remove excess juice, preventing sogginess.
  21. Assemble Tart: Arrange the strawberries neatly on top of each tart and sprinkle with finely chopped pistachios for decoration.
  22. Serve or Store: Serve the tarts shortly after assembly or store in the refrigerator for up to 2-3 days.

Notes

  • Keep the dough very cold throughout handling to ensure a crisp and flaky crust.
  • Do not over-knead the dough to avoid tough pastry.
  • Using a perforated baking mat and tart rings helps achieve an even bake and crisp edges.
  • Allow the ganache to set fully in the fridge for best texture and flavor balance.
  • Removing excess moisture from strawberries is essential to keep the tart shell crisp.
  • Store refrigerated and consume within 2-3 days for optimal freshness.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert - Tart
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://aminabakes.com/strawberry-pistachio-tart-recipe/