This tart is as delicious as it is beautiful! It can also be made across 2 days to help manage the prep. Perfect for Easter Sunday or Mother’s Day.
For Sable Breton:
4 egg yolks
¾ cup (150g) of sugar
¾ cup (180g) unsalted butter, softened
1 tsp (5 ml) vanilla
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
¼ tsp (1.25ml) salt
1 cup (150g) raw, unsalted pistachios (shelled)
½ cup (100g) sugar
1 tbsp (15ml) water
2 cups (475ml) milk
1 cup (150g) Pistachio Paste
4 egg yolks
1/3 cup (35g) cornstarch
2 tbsp (30g) butter
1/3 cup (80 ml) strawberry jelly
25–30 Raspberries (depending upon size you may need more or less)
5–6 large strawberries
1 tbsp (20g) chopped raw pistachios
The Day Before:
For the sable Breton, in a medium sized bowl whisk together the flour, the baking powder and the salt, set aside.
In the bowl of an electric mixer beat together the egg yolks and sugar for 5-7 minutes until smooth and pale yellow.
Add the softened butter, in cubes until combined. Add the vanilla.
Add the flour a little at a time, beating in between each addition, until a dough forms.
Roll dough into a ball, flatten into a disk and wrap in parchment paper. Refrigerate for a minimum over 4 hours but overnight is even better.
For the pistachio paste, add the shelled pistachios to a food process with the sugar. Process on high until a fine meal forms, keep going until this meal starts to stick together with pressed between fingertips. Then add the water and process until a loose paste forms. Transfer to a bowl and set aside.
To prepare the pastry cream, add milk and pistachio paste to a medium sauce pot. Heat mixture until simmering and hot. Turn off heat, cover and “steep” mixture for 20 minutes to infuse milk with the flavor of the pistachio.
Once fully steeped, add 4 egg yolks to a large bowl, add cornstarch. Whisk together to form a yellow paste. Slowly pour in the pistachio milk, whisking until combined.
Strain pistachio mixture through a fine mesh sieve, into a cleaned-out sauce pot. Heat on medium high flame, whisking until thickened and eventually a pastry cream will form. Add butter and swirl until smooth.
Transfer pastry cream to a shallow bowl. Press plastic wrap onto to assure a skin doesn’t form.
Refrigerate a minimum of 4 hours, but overnight is even better.
The Day Of:
Preheat oven to 350F (176C).
Roll out dough, on a sheet of parchment paper, to a 10-inch (25cm) circle, ¼” (6 mm) thick. Slide a cookie sheet under the parchment paper.
Lightly spray the ring of a 10-inch (25cm) spring form pan, or tart ring, with baking spray. Distribute spray with a pastry brush. Press ring into dough (like a giant cookie cutter) trim outer edges clean with a sharp knife.
Bake 20 minutes until biscuit is golden brown. Allow to cool completely.
Once cooled transfer to a cake stand to assemble the tart.
Heat strawberry jelly in the microwave for :30 until liquefied. Brush biscuit with a layer of jam. Arrange raspberries all around the edge. In the center, create a circle of upright strawberries, allowing 1-inch in between them. Place the largest strawberry in the center.
Brush each strawberry with the strawberry jam until they are well-coated and shiny.
Transfer chilled pastry cream to a pastry bag fitted with your favorite swirly pastry tip.
Pipe small mounds between the raspberries and strawberry border, then add larger mounds in-between the strawberries.
Top the tart with chopped raw pistachios. Keep refrigerated until ready to serve. Best served the same day it is assembled.
The best place to buy raw, shelled pistachios is either in your Middle-Eastern Markets or Trader Joes!
If you have pastry dough left over, keep it refrigerated and you can make small Sable Breton Cookies with it. Just roll it out and cut them out with a cookie cutter. Bake at 350F until set and golden brown.
- Category: dessert
- Method: bake
- Cuisine: French
Keywords: Strawberry Tart, Strawberry Pistachio Tart, Strawberry Tart with Pistachio Cream