Strawberry Pistachio Tart: A Vibrant Seasonal Masterpiece.

The Strawberry Pistachio Tart is a celebration of color and contrasting textures. It features a crisp, nutty pistachio shortcrust, a layer of velvety pistachio frangipane or pastry cream, and a topping of glossy, fresh strawberries.¹ This tart is a classic of French-style patisserie, prized for the way the earthy, slightly salty notes of the pistachio complement the floral sweetness of the berries.

Ingredients

The Pistachio Pastry (Pâte Sucrée)

All-Purpose Flour: 200g.²
Roasted Pistachios: 50g, finely ground into a flour.
Unsalted Butter: 125g, cold and cubed.
Powdered Sugar: 60g.
Egg: 1 large, beaten.
Salt: a pinch.

The Pistachio Pastry Cream

Whole Milk: 250ml.
Egg Yolks: 3 large.
Granulated Sugar: 50g.
Cornstarch: 20g.
Pistachio Paste: 2 tablespoons (pure, unsweetened).
Unsalted Butter: 20g.

The Topping

Fresh Strawberries: 500g, hulled and halved.
Apricot Preserve: 2 tablespoons (warmed and strained for glazing).
Crushed Pistachios: For garnish.

Instructions

Step 1: Make the Pistachio Crust

In a food processor, pulse the flour, ground pistachios, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg and pulse until the dough just starts to clump together. Wrap in plastic and chill for 1 hour.

Step 2: Bake the Shell

Preheat your oven to 180°C. Roll out the dough and line a 9-inch tart tin. Prick the base with a fork, line with parchment paper and pie weights, and blind bake for 15 minutes. Remove the weights and bake for another 10 minutes until golden. Let it cool completely.

Step 3: Prepare the Pistachio Cream

Whisk the egg yolks, sugar, and cornstarch in a bowl. In a saucepan, bring the milk to a simmer. Slowly pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring vigorously until it thickens into a custard. Remove from heat and stir in the pistachio paste and butter. Cover with plastic wrap (touching the surface) and chill until cold.

Step 4: Assembly

Whisk the chilled pistachio cream to loosen it, then spread it evenly into the cooled tart shell. Arrange the strawberries on top in a decorative spiral pattern.

Step 5: The Finishing Touches

Brush the strawberries with the warmed apricot glaze to give them a professional shine. Sprinkle the edges with crushed pistachios.

Flavor and Texture Notes

This tart offers a complex sensory experience. The crust is short and crumbly with a distinct toasted nut flavor. The pistachio cream is silky and rich, acting as a mellow bridge between the savory pastry and the bright, acidic burst of the fresh strawberries.³

Tips for Success

Don’t Overwork the Dough: Over-mixing the pastry will make it tough. Mix only until the egg is incorporated.
Pistachio Paste Quality: Use a high-quality 100% pistachio paste for the best color and flavor. Avoid “pistachio-flavored” syrups which are often artificial.
Dry the Berries: Ensure your strawberries are completely dry after washing; otherwise, the water will leak into the cream and make the tart soggy.

FAQ

Question	Answer
Can I use frozen strawberries?	No. Frozen berries will release too much moisture and ruin the texture. This tart relies on fresh fruit.
How long does it last?	It is best served within 4 to 6 hours of assembly, but will keep in the fridge for up to 24 hours.
Can I make it gluten-free?	Yes, substitute the flour with a high-quality 1:1 gluten-free baking blend.

Conclusion

The Strawberry Pistachio Tart is as beautiful to look at as it is to eat. It is a sophisticated choice for spring and summer gatherings, offering a more refined flavor profile than a standard fruit tart. By using real pistachios in both the crust and the filling, you ensure a deep, authentic nuttiness that pairs perfectly with the season’s best berries.