Recipes, Desserts

Strawberry and pistachio tart

Strawberry pistachio tart

For a 24 cm (Ø) tart pan 

Difficulty : medium

Price : medium

Preparation time : 20 minutes

Cooking time : 20 minutes

Ingredients

For the sweet shortcrust pastry

  • 150 g of butter
  • 90 g of powdered sugar
  • 60 g of pistachio flour
  • 1 egg
  • 1 pinch of salt
  • 250 g of flour

For the pastry cream

  • 350 ml of milk
  • 3 egg yolks
  • 70 g of sugar
  • 30 g of cornstarch
  • 25 g of butter
  • One vanilla bean

Ustensils

Preparation of the sweet shortcrust pastry

In a mixing bowl, beat the butter until it becomes creamy, then add the powdered sugar and pistachio flour and mix well.

Add the egg and mix until you get a smooth consistency. Then add the flour and mix briefly, just until combined. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out the dough and cut out a 24 cm disc, then place it in the bottom of your tart pan.

Cut strips about 4 cm wide and place them along the sides of the perforated tart pan. Gently press to seal the strips to the base of the dough. Trim the excess dough by rolling a rolling pin over the edge of the pan.

Place the dough in the refrigerator for at least 30 minutes, then bake the tart shell for 20 minutes at 160°C (320°F).

Preparation of the pastry cream

Cut the vanilla bean in half and scrape out the seeds.

Heat the milk in a saucepan over medium heat with the vanilla seeds and the pod. Meanwhile, in a mixing bowl, combine the sugar and cornstarch.

Add the egg yolks and mix again. When the milk comes to a boil, pour it over the sugar-cornstarch-egg mixture while whisking continuously. Pour everything back into the saucepan and cook over medium heat, stirring constantly with a whisk.

When the cream thickens, let it boil for about one minute while stirring. Remove from the heat, let it cool slightly, then add the butter and mix well.

Pour the cream into a wide dish to help it cool faster, and cover it with parchment paper directly touching the surface. Before using, whisk the pastry cream to restore a smooth and supple texture.

Assembly

Once the tart shell is baked and cooled, fill it with cold pastry cream.

Arrange your halved or whole strawberries on top of the pastry cream.

Sprinkle with chopped pistachios.

Place in the refrigerator for 1 hour so it firms up and holds its shape when sliced.

Moule à tarte inox perforé et feuilles de cuisson antiadhésive

conseils

Equipment Tip: To achieve a perfectly baked and beautifully presented tart, the choice of tart pan makes all the difference. The perforated stainless steel tart ring with a removable bottom by De Buyer is a favorite among demanding pastry chefs — and here’s why:

  • Assemble the dough in two steps: Start by lining the base of the mold on its own, then add the dough strips to the sides. This method prevents shrinkage during baking and ensures clean, sharp corners.

  • Micro-perforations promote even baking: They allow moisture to escape, resulting in a crisp, golden crust with no sogginess — a major advantage for juicy fruit tarts or pre-baked tart shells.

  • For even better results, place your perforated mold on a perforated tray or wire rack instead of a solid baking sheet to speed up and improve the bake.

Recipe Tips:

  • For a more intense pistachio flavor, add 1 to 2 tablespoons of pistachio paste to the still-warm pastry cream, just after incorporating the butter.

  • Brush your strawberries with a bit of warmed strawberry jam to give them a glossy finish.

  • Place your lined tart shell in the freezer for 30 minutes before baking — this helps prevent shrinkage during baking.

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

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