Easy recipe for strawberry pistachio tart made with a vanilla crust and the most lush pistachio pastry cream. Strawberries or any other fruit complements the delicious flavours so well - or just top with toasted pistachios!
Pistachio Tart Crust
To make the tart crust, I add just a little vanilla powder for extra flavour. Most importantly, the addition of salt (fleur de sel or Celtic sea salt) just adds that extra tasty intrigue - a trick used in many of the best French pâtisseries. The result gives a sweet base but the salt-sugar play brings out the flavour of the filling.
We use sweet pastry - much easier than Pâte Sablée, as there's less butter and no need to control temperature of butter, egg etc.
Just follow my step-by-step tart crust recipe below for French pâte sucrée. This recipe is enough for either one large tart, 2 medium tarts and 3 tartlets, or 8 tartlets.
Blind bake the pastry and bake for 25-30 minutes or until golden brown. If making one big tart shell, then I suggest blind baking using baking beans. There's no need to blind bake if making 8 individual tartlets. Leave to cool, remove from the tin and set aside.
Pistachio Tart Filling
Once your pastry crust is baked, there's no need for any further baking!
Pastry cream is a handy egg yolk recipe to use up your egg yolks. Perfect for those of you who love making egg white recipes - such as macarons, chocolate mousse, financiers and tuiles.
This pistachio filling was inspired by a teatime goûter at the Jacquemart André Museum's café, with its Tiepolo ceilings and Belgian tapestries. From the legendary trolley of Parisian patisseries, I chose a sumptuous slice of their Tarte aux fraises à la pistache.
As a result, I recreated a homemade version of this as a reminder of a perfect way to spend an afternoon in Paris. See my list of Best Tearooms in Paris for more Parisian inspiration.
How to Make Pistachio Pastry Cream
For the upmost natural pistachio flavour, add homemade pistachio paste to the pastry cream.
But first, heat whole milk with a little vanilla powder (or extract). Meanwhile, in a bowl, whisk the egg yolks and sugar with the cornflour/cornstarch. Whisk in the pistachio paste until smooth.
Keep aside the whites for these egg white recipes.
To temper with the egg yolk mix, gradually add the hot milk. Whisk until smooth then return to the heat, whisking constantly until the cream thickens.
Take off the heat and Immediately cover the surface with cling film to avoid a skin forming. Leave to cool then chill for at least an hour in the fridge.
Once chilled, transfer to a piping bag to pipe out a spiral for a more professional look. If you prefer, just spoon and even the pastry cream into the tart base.
What Fruit Complements Pistachio?
Pistachio pastry cream (crème pâtissière à la pistache) goes so well with many fruits. As pistachios are similar to almonds in flavour, they can play on a like personality. Here are our favourite fruit pairing flavours:
- Strawberries (Mara des Bois, Plougastel, Gariguettes) - Just try the sweet strawberry flavours together with this pistachio ice cream and you'll see what I mean.
- Cherries - Also added in my 'Teatime in Paris' book, just plop on a few Morello or sour cherries and the pistachio flavours just pop.
- Raspberries - just as good as strawberry.
- Peaches or nectarines - like the flavour combination with almonds in these baked peaches with amaretti.
- Figs - add a few toasted pistachios to these roasted figs.
- Pears - so good together that I'm thinking that this Pear Almond Bourdaloue Tart would also be excellent with pistachios! Top with pears and grated chocolate.
Love pistachio or almonds as a filling? Then try more recipes:
- strawberry almond tart - disguised upside down and glazed as a cake
- le Saint-Germain almond tart
So here's my Strawberry Pistachio Tart with a lush, yet subtle, pistachio pastry cream. It's berry good indeed.
Strawberry and Pistachio Tart
Equipment
- 24cm (9 inch) non-stick tart tin/ring or 8 individual tartlet tins/rings
Ingredients
Classic Sweet Pastry (see recipe below)
Pistachio Pastry Cream
- 400 ml (14fl oz/1 ⅔ cup) whole milk
- ¼ teaspoon vanilla powder or extract
- 5 egg yolks organic
- 60 g (2.5oz/¼ cup) sugar
- 2 tablespoon cornflour/cornstarch
- 1-2 tablespoon pistachio paste See recipe link in NOTES
- 30 g (2 tbsp) single or heavy cream (crème fleurette in France)
Garnish
- 1 punnet fresh strawberries hulled, halved or sliced
Instructions
Sweet Pastry Base (see recipe card below)
- Prepare the pastry bases using the recipe below. Blind bake for 25-30 minutes and leave to cool.
Pistachio Pastry Cream Filling
- Heat the milk with the vanilla in a saucepan.
- In a mixing bowl, whisk the yolks with the sugar until light and creamy. Whisk in the cornflour and pistachio paste until smooth. Gradually pour on the hot milk, constantly whisking. Transfer back to the saucepan, whisking continuously over a medium heat until thickened.
- Take off the heat and leave to cool. Place cling film directly on to the pastry cream, to avoid a film forming on top. Once cool, chill in the fridge for at least an hour.
- Once chilled, remove the film and whisk again with a little cream until perfectly smooth.
Assembly
- Transfer to a piping bag with a plain tip and pipe in a spiral on to the pastry for a professional look (or just spoon it in). Top with whole or sliced strawberries.
Notes
Pâte Sucrée Recipe (Sweet Pastry Dough)
Equipment
- loose-bottomed tart tin or tart ring (27-28cm/11" diameter x 3cm)
- stand mixer with paddle attachment optional as dough can be mixed by hand
- Rolling Pin with optional end rings to roll out evenly
- baking beans or washed coins, rice or dried beans
Ingredients
- 125 g (4.5oz/½ cup) unsalted butter at room temperature (not melted), cut into cubes. Chilled if mixing by hand.
- 75 g (2.75oz/½ cup) icing/powdered/confectioner's sugar
- ½ teaspoon sea salt fleur de sel
- 1 medium egg organic (room temperature)
- ¼ teaspoon vanilla powder or extract
- 240 g (8.5oz /1.9 cups) T45 French all-purpose/cake flour or plain (all-purpose) flour, sifted
Instructions
- Using a stand mixer with a paddle beater (otherwise mix by hand with cold butter), mix the butter, sugar, vanilla and salt until pale and creamy.
- On low speed, gradually add the egg and flour and mix until combined. Half way during mixing, push the dough down the sides of the bowl and paddle with a spatula. Continue mixing just until the dough comes away from the sides of the bowl and stop.
- Form the dough into a ball. Wrap in cling film and chill in the fridge for an hour. Normally you will only need ⅔ of this dough quantity - either freeze the rest or keep it chilled for up to 3 days.
- Remove from the fridge and after 5 minutes (as easier to work with), roll out the pastry to 3-4mm (⅛ inch) thickness on a lightly floured surface. When completely rolled out about 3cm (about an inch) bigger than the tart tin/ring, transfer the dough by rolling around the pastry roller and cover the tart tin. If using a tart ring, place the ring on baking paper or a silicone mat.
- Press well into the tart tin or ring, leaving no air holes around the edges. Trim off excess pastry by rolling over the edges with the rolling pin. Prick evenly with a fork.Leave to set in the fridge uncovered in the tin/ring for at least 20 minutes. Preheat the oven to 180°C/160°C fan/Gas 4/360°F.
- Blind bake (top with baking parchment and baking beans - see NOTES) for 15 minutes. Remove baking paper and beans.
- Bake uncovered for a further 5-10 minutes or until the pastry is golden. This step may be optional, depending on the recipe filling's instructions (such as this almond rum tart, which stays in the tin and is baked further with the filling in it).
- Leave to cool for about 5 minutes then remove from the tart tin/ring. Set aside on a wire rack to cool completely before filling.
Notes
This recipe was first published 30 June 2013 but is now completely updated.
Bea
Making this tomorrow. I bought the most beautiful strawberries at Aldi's today and this was the only recipe that come to mind. I love it so much with the pistachio pastry cream. Will # you a pic. Thank you Jill .
Jill Colonna
How wonderful Bea. And the recipe is better presented with step-by-step instructions in 'Teatime in Paris', as I know you have the book. Enjoy this - we adore the pistachios and strawberries together. Lucky you on finding strawberries. We're missing them in Paris just now!
Carm Winstone
Hi Jill
I was in Paris last spring and had the yummiest pistachio tart at Mamie Gateaux! I purchased a jar of pistachio paste to bring home. Wanted to try and duplicate the tart but have not been brave enough. Until now thanks to you! The tart I had was VERY green, can I add a few more tablespoons of the pistachio paste to the pastry cream? Looking forward to trying your recipe. Thank for the inspiration
Carm
Jill Colonna
Bonjour Carm,
So happy to inspire you and please let me know how you get on making the recipe. It's so good!
Careful on adding too much pistachio paste. That's why I make my own, as it's easily 'controlled' - difficult to know what they put in the jarred stuff at times. I'd stick to this recipe and you judge for yourself on adding more, although would suggest adding an extra teaspoon rather than tablespoons. Enjoy!
P.S. If you're looking for many more tarts and French treats, you'll find many Parisian favourite recipes in my book, Teatime in Paris.
Christina @ Christina's Cucina
I'd call this tart, "perfection"! Looks brilliant and I'm sure it tasted even better!
Jill Colonna
Oh thank you Christina. Yes, it was good x
Maureen | Orgasmic Chef
What a beautiful tart and the perfect beginning to strawberry season down under!
Kathy Dean
Hi Jill.
I made this tart several days ago. It was absolutely delicious! I had to make my own pistachio paste - thanks for the recipe. I have a lot left, so will think of something creative to use it for.
In the directions for the pastry cream, it says 'remove pod". I assumed you meant a vanilla bean pod? It's not in the ingredients list. I didn't have that so added a tsp. of vanilla.
It turned out great!
Thanks again for the recipe for this delicious - and very pretty - tart!
Jill
Thanks so much for pointing out the vanilla pod bit. I've corrected it on the ingredients list, as forgot to add it there.
Thrilled you enjoyed the recipe. I made another one this weekend with raspberries, which disappeared a bit too quickly!
Nami | Just One Cookbook
I remember turning on heater in July last year in San Francisco. It was so cold and I wear sweater at home at night. The weather has been very strange everywhere. Here in Japan, it's rainy season but we rarely have rain. It worked well for our stay, but it's been very strange. Love your abundant strawberry in the tart. Pretty and delicious at the same time!
Jill
Can't believe your writing here while on your precious holiday in Japan, Nami. Thanks for popping by. Yes, so strange the weather all around but finally the sun is catching up as it should in Paris. It's wonderful here! Enjoy the rest of your family break.
Fran @ G'day Souffle'
Oh boy, this dessert looks so good. Funny about the French word 'Ouf'. If you ad an 'e', it becomes 'oeuf'- the word for 'egg.' I suppose one would have to be careful with pronouncing it correctly, so you're not saying 'egg' in French!
Jill
Hehe, eggsactly, Fran. 😉
Kim - Liv Life
We have had summers like that!! I remember on year when we celebrated Liv's birthday in late July with a swim party... it's sunny in late July, right?? Not that year. We had fog and chill from May to August and I was not a happy Southern California Girl. (the internet said something about 320 sunny days a year... when we moved here. Ooof!!!)
In any case... I'm wishing summer soon for you!
But it looks like you've brought a little bit of it home with that tart! Love the addition of the pistachio past, and love ever more that I can make it myself.
Jill
Well thank you, Kim, for popping by since you've obviously brought your Southern Californian sunshine and warmth to Paris. It's finally fabulous in Paris! Ouf.
Jamie
Mmmm how perfect is this for summer? Chilled pastry cream and local strawberries? I want a slice! I also love pastry cream because of the endless variety of flavors one can create. I need to make this now.
Jill
Well I do hope you made it, Jamie. I also love the pastry cream varieties since made a rose tart with raspberries this weekend. Bliss. Isn't it lovely having the sun back here in France? Hope you're enjoying yourself!
Paula
Beautiful looking tart and a heavenly looking pastry crust. BTW, it's raining again here too! No surprise 🙁
Jill
Oh, Paula - I do hope the sun is finally with you now. Sending some Paris sunshine your way...
Hester @ Alchemy in the Kitchen
Jill, dessert heaven! Great idea to pistachio-up the filling (whether ready made or your handy tip). The danger is that if I make this, I may not share...
My brother is a fan of "Oof" after nearly 2 decades in France. It covers a multitude.
Jill
Aha - thanks for mentioning this as I don't understand where my other sentence on Ouf went on the site update. I've corrected it now. Yes, my daughter also uses 'C'est ouf' rather a lot, which is verlan (when words go backwards) slang for it's crazy ('fou'). As for the painting, I don't know about the spelling OOF but love it!
Ann Mah
I love the combination of fraises and pistache. What a lovely early summer dessert!
Jill
Me too, Ann. Can't get enough of it!
Brooks
My word, Jill. This Strawberry Tart with Pistachio Pastry Cream looks exquisite! Glad to know you've been finding a bright spot with the berries in what sounds like a gray summer. California strawberries remain prolific at this date in the season, so I've pinned this gem of a recipe for a test run soon. Much obliged my friend and happy baking!
Jill
Love this season too, Brooks. So glad to hear you'll be making this. Enjoy!
Mardi (eat. live. travel. write)
Oh Jill. This looks heavenly. So summery 🙂 Lovely!
Jill
Thanks, Mardi. Yes, summer is finally trying to break through in Paris! Must be with your arrival.
Parisbreakfast
I'm just mad about the berries here. Nothing like this in the states! No taste and certainly not sweet. They must spray them with berry perfume so you think you're getting strawbs but they're not. Why do you have to live so far away? Actually it's a very good thing..
Jill
'Strawberries sprayed with berry perfume'- love it, Carol! I love preparing them and having hands that smell like candy floss afterwards...