🍓 A Refined & Daring Spring Dessert
Nothing celebrates sunny days quite like a strawberry tart on a buttery shortcrust base. But this time, we’re giving it a bold, refined twist: a silky pistachio pastry cream. A perfect match between the sweetness of strawberries and the subtle richness of pistachio — this recipe is an open invitation to indulge.
🌿 Ingredients
For the tart :
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1 shortcrust pastry
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500 g strawberries
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1 packet of vanilla sugar (optional)
For the pistachio pastry cream :
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50 cl milk
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1 vanilla bean (or a few drops of extract)
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3 egg yolks
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100 g sugar
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50 g flour or cornstarch
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1 to 2 tbsp pistachio paste or 50 g toasted crushed pistachios
🥧 Instructions
1. Blind baking the crust
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Preheat the oven to 180°C (fan-assisted).
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Line a tart pan with the shortcrust pastry, keeping the parchment paper.
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Prick the base with a fork, cover with baking paper and baking beads (or dried beans).
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Blind bake for 15–20 minutes, until golden brown.
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Remove weights and let cool completely.
2. Preparing the pistachio pastry cream
Step 1 : Whisk the 3 egg yolks with the sugar until pale and creamy.
Step 2 : Add the flour (or cornstarch), mix well, and stir in half a glass of milk to loosen the mixture.
Step 3 : Heat the rest of the milk with the split and scraped vanilla bean. Once warm (after 3–4 minutes), add the egg mixture while whisking.
Step 4 : Add the pistachio paste or crushed pistachios and keep whisking until the cream thickens and reaches a gentle boil.
Step 5 : Once it coats the back of a spoon, remove from heat and let cool completely.
3. Assembling the tart
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Spread the cooled pistachio cream over the tart base.
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Wash, hull, and cut the strawberries in halves or quarters. Arrange them beautifully on the cream.
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For a glossy finish, brush the strawberries with a bit of warmed strawberry jam.
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Sprinkle with vanilla sugar if desired.
✨ Tips
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For an ultra-smooth cream: sift the flour or cornstarch before incorporating.
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The strawberry-pistachio combo also pairs beautifully with a touch of orange blossom water.
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This tart can be made the day before — the flavors will develop even more.
🌱 Variations & Adjustments
Vegan version :
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Use a vegan shortcrust pastry (store-bought or homemade with coconut oil or vegan butter).
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Replace the pastry cream with a plant-based version: almond or oat milk + starch + sugar + vanilla + pistachio purée.
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Or top with whipped coconut cream if you want to skip the cream entirely.
Other twists :
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Add raspberries or blueberries for a tart contrast.
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Flavor the cream with orange blossom or rose water for an oriental flair.
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Sprinkle with chopped pistachios or white chocolate shavings before serving.
🛠️ Recommended Equipment
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32 cm tart pan – for even baking and perfect edges
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Kitchen scale with removable bowl – for accurate, clean measurements
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Anti-lump whisk – for a perfectly smooth cream
Enjoy this tart well chilled, served with green tea or homemade lemonade.
A seasonal dessert that’s colorful, delicate… and truly irresistible.
✨Enjoy ! 🍓🍓🍓💚
