Strawberry-pistachio tartlets
Hello food lovers!
Strawberry season is gently arriving and it's a fruit we love to use in all kinds of ways! ;-)
This week we worked with strawberries as they are, simply placing them in tartlets where they pair wonderfully with pistachio.
Here are our tartlets made with pistachio cream, pistachio pastry cream and fresh strawberries! A real treat!
And to make the recipe easier, we used ready-made tartlet shells – a real time saver!
To make 9 tartlets, you will need:
- 1 packet of tartlet shells
- 6gr of powdered gelatin
- 30gr of water
- 75gr of sugar
- 60gr of egg yolks (3 yolks)
- 15gr of flour
- 15gr of cornstarch
- 375gr of milk
- 2 tbsp of pistachio paste
- 30gr of butter
- 120gr of whole pistachios
- 60gr of butter
- 60gr of icing sugar
- 60gr of eggs
- 500gr of strawberries
- 30gr of crushed pistachios
First of all, we are going to make a pistachio pastry cream. To do so, we took our basic pastry cream recipe and flavoured it with pistachio. :-)
Pistachio pastry cream
Start by pouring 6gr of powdered gelatin into 30gr of cold water, mix and set aside.
Use a scale spoon to weigh the gelatin precisely.
In a large bowl, whisk 75gr of sugar and 60gr of egg yolks (3 yolks) until the mixture lightens slightly.
For this recipe, we don't need the egg whites. They freeze easily, so you can use them for your next creations like pistachio financiers or praline macarons. :-)
Add 15gr of flour and 15gr of cornstarch, whisk everything again and set aside.
In a large saucepan, pour 375gr of milk and add 2 tbsp of pistachio paste.
Use measuring spoons to measure the pistachio precisely.
Heat everything until boiling. Pour the hot mixture over the egg yolk/sugar preparation while mixing well.
Pour the mixture back into the saucepan and heat everything to 82°C.
For this type of preparation, I like to use a thermometer whisk, which allows you to check the temperature and whisk at the same time. It will beep once the temperature is reached. :-)
Remove the saucepan from the heat, add the gelatin/water mixture and mix well.
Add 30gr of butter and stir so that it melts into the preparation.
Pour the pastry cream into a large bowl.
Cover with cling film directly on the surface. The cling film must touch the cream to prevent a skin from forming on top.
Place the cream in the fridge for a minimum of 3 hours.
In the meantime, we will make the pistachio cream to fill the tartlet shells.
Pistachio cream
Preheat your oven to 150°C, fan-assisted.
Pour 120gr of whole pistachios onto a perforated baking tray lined with a perforated mat.
Toast the pistachios for 12 minutes in the middle of the preheated oven. This way, they will release even more aroma! :-)
Then let them cool completely at room temperature.
Next, set aside 60gr of whole pistachios and turn 60gr of pistachios into powder by blending them.
In our range, we have this blender which is ideal for this type of preparation.
In a large bowl, pour 60gr of eggs, 60gr of icing sugar, 60gr of butter and the 60gr of pistachio powder.
Whisk everything at maximum speed until you get a nice fluffy mixture.
Preheat your oven to 180°C fan-assisted.
Pour the pistachio cream into a large piping bag. To fill it neatly, use a jug.
To simplify the recipe, we chose to use ready-made tartlet shells. Very handy when you're short on time! ;-)
If you want to make them from scratch, take a look at our shortcrust pastry recipe in our basic recipes category.
Place the tartlet shells on a perforated baking tray lined with a perforated mat, then pipe the pistachio cream inside.
Finally, sprinkle over the 60gr of whole pistachios set aside at the beginning of this step.
Bake everything in the middle of the preheated oven at 180°C for 12 minutes.
Once baked, let them cool completely at room temperature.
Once the tartlets and the pastry cream are well chilled, we can move on to the assembly and decoration. :-)
Assembly and decoration
First, vigorously whisk the pistachio pastry cream to loosen it.
Prepare a piping bag fitted with a 12 mm round tip.
Transfer the cream into the piping bag.
Pipe dots of pastry cream all around the edges of the tartlets, leaving the centre clear.
Cut thin slices of strawberries and arrange them in the centre of the tartlets, building up some volume.
They don't need to be perfectly arranged – we just want something indulgent. :-)
Finally, prepare some crushed pistachios. To do so, pour 30gr of whole pistachios into a zip bag.
Then use a small rolling pin to crush them.
To finish, sprinkle the crushed pistachios over the tartlets for a crunchy and delicious touch. :-)
Our strawberry-pistachio tartlets are done and are absolutely delicious! :-D
They will keep for 2 days in a well-sealed container in the fridge.
I hope you enjoy this recipe! :-)
Have a wonderful Sunday, food lovers.
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Véronique
By: Véronique L. On 2025-04-15Hello, j'ai testé votre recette de fond de tarte en pâte sablée, elle est top ! Par contre si je veux les utiliser pour cette recette, est-ce que je dois diminuer les temps de cuisson des fonds de tarte ? Merci !
Replied by: Karin On 2025-04-15
Replied by: Véronique L. On 2025-04-15
Replied by: Véronique L. On 2025-04-15
Replied by: Véronique L. On 2025-04-15