What a better way to commemorate the occasion than by baking this delectable Strawberry Pistachio Frangipane Tart?? You need to trust me when I say that this tart is INCREDIBLY DELICIOUS! It’s a tart that you may enjoy at any time of year.
Returning to the strawberry tart recipe today, I added a pistachio frangipane to provide depth and richness to the tart, which bakes into a lush, velvety base layer for the strawberries. The frangipane recipe creates more than you’ll need, so store it for another tart. I especially like the idea of stuffing it inside a conventional tart crust like this one to amp up the pistachio flavor.
Pâte sucrée sweet shortcrust pastry will be filled with silky Pistachio ganache and topped with delectable fresh strawberries in this Strawberry Pistachio tart. In a buttery, sweet but not too sweet melt-in-your-mouth pastry shell, there’s a beautiful contrast of rich and nutty Pistachio ganache and refreshing fruit.
This Strawberry Pistachio Tart is much simpler to make than it appears! Once the Pâte sucrée tart shells have been prepared, filling and decorating them is a breeze; the Pistachio Ganache is finished, let’s get this party started!
For the Pâte sucrée:
125 g all-purpose flour
62 g caster sugar
62 g unsalted butter cut into cubes
1/2 tsp vanilla extract
30 g egg About ½ an egg
For the pistachio frangipane:
50 g unsalted butter cut into cubes
50 g caster sugar
62 g eggs room temperature
25 g ground pistachios
25 g ground almonds
22 g all-purpose flour
For the pistachio crème mousseline:
125 ml milk
25 g egg yolks
25 g caster sugar
15 g cornflour
15 g pistachio paste
1/2 tsp vanilla extract
50 g unsalted butter cut into cubes, room temperature
green food coloring, optional
To make the Pate Sucree:
In a medium mixing bowl, combine flour and castor sugar.
Rub the butter into the flour-sugar mixture until it resembles fine breadcrumbs as consistency.
Mix in the egg and vanilla extract until just blended.
Roll out the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
Preheat the oven to 180 degrees Celsius. Coat the tart shells in cooking spray.
Roll out the dough to a thickness of about 3mm and press it into the tart shell.
Cover the shell with a sheet of parchment paper and weigh it down with uncooked beans/rice or weights.
For around 15 minutes, blind bake the tart shells. Remove the parchment paper with the weights from the oven and bake for another 5-10 minutes, or until golden brown.
To make the pistachio frangipane:
Preheat the oven to 180 degrees Celsius.
Beat the butter and sugar together with a hand mixer until pale and fluffy.
Continue to beat in the eggs until they are fully integrated.
Mix in the ground almonds, pistachios, and flour until well blended.
Fill the pre-baked tart shells about 2/3 full with pistachio batter. As it bakes in the oven, it will expand.
Bake for 18-20 minutes, or until the frangipane is golden brown and springy to the touch.
To make the Pistachio Creme Mousseline:
In a medium saucepan, bring the milk to a boil.
In a separate dish, mix together the egg yolks and sugar, whisk until well incorporated before adding the cornflour.
Remove the milk from the heat once it’s boiled and slowly pour it into the egg mixture. To prevent the egg yolks from frying, whisk continuously while pouring the milk.
Return the egg and milk combination to the pot and turn the heat down to low.
Whisk the ingreďïệnts constantly and firmly until it thickens into a homogeneous paste. (I normally whisk with both hands.)
Allow the pastry cream to continue to cook for another 2-3 minutes before removing it from the heat.
Add the pistachio paste and vanilla extract and whisk well.
Place the pastry cream in a large mixing bowl and cover with plastic wrap. Refrigerate until completely cool.
Use a hand handled mixer to whisk the cream once it has cooled.
Continue to add in a few cubes of room temperature butter at a time, beat until light and fluffy.
If you want a greener cream, add food coloring here.
To construct the pastry, fill a piping bag halfway with mousseline and pipe the cream onto the tart. (choose your preferred piping tip)
Garnish with strawberries or more pistachios. Enjoy now or chill the cake for about 15 minutes in the fridge before serving!
If you have any leftovers, keep them refrigerated. It can be kept in the fridge for 2-4 days.