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Strawberry Pistachio Tart

Strawberry Pistachio Tart

300kcal
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Prep 30 minutes
Cook 20 minutes
Chilling Time 2 hours
Total 2 hours 50 minutes
This Strawberry Pistachio Tart is a delightful dessert featuring a buttery pistachio crust, juicy strawberries, and creamy mousse, perfect for summer gatherings.
Servings 8 slices
Course Dessert
Cuisine American

Ingredients

For the Crust
  • 1 cup Pistachios finely ground
  • 1 cup All-Purpose Flour or almond flour for gluten-free
  • 1/4 cup Powdered Sugar
  • 1/2 cup Unsalted Butter cold and cubed
  • 1/4 teaspoon Salt a pinch
  • 1 large Egg Yolk
  • 3-4 tablespoons Cold Water to bring dough together
For the Strawberry Filling
  • 2 cups Fresh Strawberries sliced
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Cornstarch
  • 1/4 cup Water to dissolve sugar
For the Pistachio Mousse
  • 1 cup Heavy Cream whipped
  • 1/2 cup Pistachio Paste homemade or store-bought
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Gelatin optional, bloom in water
  • 2 tablespoons Water for gelatin

Equipment

  • food processor
  • Tart Pan
  • saucepan
  • mixing bowls

Method

Preparation
  1. Preheat your oven to 350°F (175°C) to prepare for baking a delightful crust that’s perfectly golden.
  2. Combine pistachios, flour, powdered sugar, and salt in a food processor. Pulse until finely ground.
  3. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
  4. Incorporate the egg yolk and pulse to combine. Gradually add cold water until the dough forms.
  5. Press the dough into a tart pan, prick the bottom with a fork, and refrigerate for 30 minutes.
  6. Bake the crust for 15–20 minutes, or until lightly golden. Allow it to cool completely.
Filling
  1. Cook the sliced strawberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat for about 5–7 minutes until thickened.
  2. Pour the cooled strawberry filling into the cooled pistachio crust, spreading it evenly.
Mousse
  1. Whip the heavy cream until soft peaks begin to form.
  2. Mix the pistachio paste, powdered sugar, and vanilla extract until smooth.
  3. Bloom the gelatin, if using, by sprinkling over 2 tablespoons of water, letting it sit for 5 minutes, then heat gently until dissolved.
  4. Fold the whipped cream gently into the pistachio mixture until combined.
  5. Spoon the pistachio mousse over the strawberry filling and smooth the top.
  6. Refrigerate the tart for at least 2 hours to set the mousse.
  7. Slice and serve chilled, garnishing with additional strawberries or crushed pistachios if desired.

Nutrition

Serving1sliceCalories300kcalCarbohydrates30gProtein4gFat20gSaturated Fat10gPolyunsaturated Fat5gMonounsaturated Fat5gCholesterol30mgSodium100mgPotassium180mgFiber2gSugar15gVitamin A500IUVitamin C35mgCalcium30mgIron1mg

Notes

Ensure your butter is cold for a flaky crust. Refrigerating the tart for at least 2 hours helps the mousse set properly.

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