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strawberry and pistachio tart copycat recipe

Strawberry and Pistachio Tart

Before we dive into the details of making a delightful strawberry and pistachio tart, let’s talk about what you can serve alongside it.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time: 1 hour
Total Time 1 hour 45 minutes
Course Dessert, Tea time
Cuisine French
Servings 8
Calories 350 kcal

Equipment

  • Oven

Ingredients
  

For the Pistachio Pastry Cream:

  • 1 –2 tablespoons smooth pistachio paste
  • 60 g ¼ cup fine caster sugar
  • 5 organic egg yolks
  • 400 ml 1⅔ cups full-fat milk
  • 30 g 2 tbsp fresh single cream or heavy cream
  • 2 tablespoons cornflour cornstarch
  • ¼ teaspoon pure vanilla powder or extract
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped roasted pistachios

For the Classic Sweet Pastry (prepared as per recipe below):

  • 200 g 7 oz all-purpose flour
  • 100 g 3.5 oz butter, cubed
  • 50 g 1.75 oz sugar
  • 1 large egg

To Garnish:

  • A light dusting of icing sugar optional
  • 1 punnet ripe strawberries hulled and sliced

Instructions
 

Step 1: Prepare the Tart Shell

  • In a bowl, mix flour and sugar.
  • Rub in the cold butter until it resembles breadcrumbs.
  • Add egg, mix until a dough forms. Do not overwork it.
  • Wrap in plastic cling film and chill for 30 minutes.

Step 2: Roll and Bake

  • Preheat your oven to 180°C (350°F).
  • Roll out the dough on a floured surface to about 3 mm thick.
  • Press into a tart pan, ensuring there are no air bubbles.
  • Line with baking paper and fill with baking beans.
  • Bake for 15 minutes, then remove the beans and paper. Bake for another 10 minutes until golden.

Step 3: Make the Pistachio Pastry Cream

  • In a saucepan, heat milk but do not boil.
  • In another bowl, whisk egg yolks and sugar until creamy.
  • Blend cornflour with pistachio paste. Gradually add hot milk to this mixture.
  • Pour back into the saucepan and stir until it thickens.
  • Remove from heat. Stir in vanilla, lemon zest, and cream. Cool in the fridge.

Step 4: Assemble the Tart

  • Pour the pistachio cream into the cooled tart shell.
  • Arrange sliced strawberries over the top.
  • Chill in the fridge for at least an hour before serving.

Step 5: Serve

  • Dust with icing sugar just before serving for a lovely finish. Enjoy!

Notes

  • Quality Ingredients Matter: Always use the freshest ingredients for the best taste.
  • Chill the Pastry: Chilling the dough makes it easier to roll and prevents shrinking during baking.
  • Use a Tart Pan with Removable Bottom: This makes serving the tart a breeze.
  • Don’t Overmix the Pastry: Overmixing can lead to a tough crust. Mix just until combined.
Let It Cool: Allow your tart to cool completely before slicing to prevent the filling from spilling out.

Nutrition

Calories: 350kcalCarbohydrates: 68gProtein: 20gFat: 18gFiber: 2g
Keyword Strawberry and Pistachio Tart
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