Strawberry Pistachio Tart: A Delightful Fusion of Flavors.

The Strawberry Pistachio Tart is a masterclass in balance, pairing the earthy, slightly salty profile of Mediterranean pistachios with the bright, floral sweetness of seasonal strawberries. This tart is a staple of high-end patisseries, celebrated for its striking color contrast—the deep forest green of the pistachio cream against the vibrant crimson of the berries.

Beyond its aesthetics, the tart offers a sophisticated play on textures: a crisp, buttery shortcrust pastry, a dense and nutty frangipane or silky pastry cream, and the juicy, fresh snap of raw fruit.

Ingredients

To achieve a professional result, use the highest quality pistachio paste and the freshest berries available.

The Pistachio Pastry (Pâte Sucrée)

All-Purpose Flour: 200g.
Finely Ground Pistachios: 50g.
Unsalted Butter: 125g, cold and cubed.
Powdered Sugar: 60g.
Egg: 1 large, beaten.

The Pistachio Pastry Cream (Crème Pâtissière)

Whole Milk: 250ml.
Egg Yolks: 3 large.
Granulated Sugar: 50g.
Cornstarch: 20g.
Pure Pistachio Paste: 2 tablespoons.
Unsalted Butter: 20g.

The Assembly

Fresh Strawberries: 400g, hulled and sliced or kept whole.
Apricot Glaze: 2 tablespoons (heated and strained).
Crushed Pistachios: For garnish.

Instructions

Step 1: The Pistachio Crust

Combine the flour, ground pistachios, and powdered sugar in a bowl. Rub in the cold butter with your fingertips until it resembles fine breadcrumbs. Add the egg and mix until a dough forms. Wrap in plastic and chill for 1 hour. Roll out the dough, line a 9-inch tart tin, and blind bake at 180°C for 20 minutes (15 with weights, 5 without) until golden.

Step 2: The Nutty Filling

Whisk the egg yolks, sugar, and cornstarch. Bring the milk to a simmer and slowly whisk it into the egg mixture. Return to the heat and cook, stirring constantly, until thick and glossy. Remove from heat and stir in the pistachio paste and butter. Cover with plastic wrap touching the surface and chill until cold.

Step 3: Assembly

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

Step 4: Finishing

Brush the berries with the warm apricot glaze to provide a professional shine and protect the fruit from drying out. Sprinkle the edges with crushed pistachios for an extra crunch.

Flavor and Texture Notes

This tart provides a sophisticated sensory experience. The crust is short and nutty, providing a sturdy base for the velvety, aromatic pistachio cream. The strawberries offer a refreshing acidity that cuts through the richness of the nuts and eggs, making each bite feel balanced and light.¹

Tips for Success

Dry the Strawberries: After washing your berries, ensure they are completely dry before placing them on the cream. Any excess water will cause the pastry cream to weep and the crust to soften.
Pistachio Paste: Look for a paste that is 100% pistachios without added oils or food coloring for the most authentic flavor.
The “Blind Bake”: Do not skip the pie weights. Because this crust contains nut flour, it can be more prone to shrinking or puffing if not weighted down correctly.

FAQ

Question	Answer
Can I make this in advance?	You can bake the shell and make the cream 24 hours ahead. However, assemble the tart no more than 4 hours before serving to keep the pastry crisp.
Can I use other fruits?	Yes. Raspberries or apricots also pair exceptionally well with the pistachio base.
How do I store leftovers?	Store in the refrigerator for up to 2 days. Note that the crust will lose its crunch over time.

Conclusion

The Strawberry Pistachio Tart is a sophisticated dessert that rewards the patient baker with a beautiful and flavorful centerpiece. By combining the traditional techniques of French pastry with the bold flavor of pistachios, you create a treat that is both timeless and modern.