Strawberry Pistachio tart is a summery dessert with a beautiful and delicious combination of pistachios and strawberries. Top the easily made sable Breton crust with a cream and fruit of your choice to customize the tart!
Summer heat calls for summery desserts! I got an idea of making this Strawberry Pistachio tart some time ago, but was waiting for juicy berries during the summer time!
Wildly known strawberry-pistachio combo brings bright colors and irresistible taste to a dessert. A crunchy sable Breton crust with the pistachio mousseline cream balances texture and flavors of this gorgeous tart. Add your creativity in decoration and upgrade the Strawberry Pistachio tart to a birthday dessert!
What are Other Topping Ideas for Tarts
Make a simple whipped cream to pipe on top of the crust and decorate the tart with the other fruit:
- Raspberries sprinkled with pistachios;
- Strawberries, raspberries and blueberries sprinkled with toasted almonds;
- Pears sprinkled with candied pecans and poured with a bit of caramel;
- Peaches and blackberries sprinkled with toasted almonds;
- Mango with other tropical fruit sprinkled with coconut chips or coconut flakes.
Why Strawberry Pistachio Tart Recipe Works
- The butter-rich sable Breton crust is a perfect tart base to hold a cream and fruit in making summer desserts.
- The crispiness and crumbliness of the crust perfectly complement a smooth cream texture and fruit sweetness.
- Strawberry and Pistachio pairing is one of the top summer combinations in modern pastries.
- Chilling the unrolled dough for up to five days or freezing it for up to two months gives you time to plan the tart ahead.
- Making the sable Breton crust one to four days in advance saves you time on the day of serving.
- Topping the Shortbread crust with another kind of cream and fruit opens huge possibilities in making your own pastries.
How to Make Strawberry Pistachio Tart - Step by Step
To make the sable Breton crust, whisk egg yolks and sugar with an electric mixer to get a creamy and white mixture (photo 1). Add softened butter and mix with a rubber spatula to smooth (photo 2).
Finally, add sifted flour, baking powder, salt and mix again (photo 3). Wrap the dough in a plastic film and refrigerate two hours (photo 4).
Preheat oven to 355 F/180 C. Roll out the dough between two sheets of the parchment paper to thickness of 6 to 7 mm approximately. Place a tart ring of 24 cm in diameter and cut a circle. Keep the tart ring, just remove the excess dough out of the ring (photo 5).
Bake the sable Breton (being in ring) for 15-20 minutes, until slightly browned. Once the crust is ready and still hot, remove the ring immediately and let the crust cool down completely (photo 6).
To make the pistachio mousseline cream, mix egg yolks, sugar and corn starch in a bowl. Bring milk to a boil in a saucepan, add pistachio paste and mix well. Pour boiled milk/pistachio paste mixture over egg preparation, whisking constantly. Transfer mixture back to the saucepan. Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes. Remove preparation from heat, add 50 g softened butter and mix with the hand whisk (photo 7).
Then pour the cream into a plate, cover with the food film on contact and refrigerate 30 to 60 minutes. Once the cream is cool, remove from the fridge and add the remaining 50 g softened butter. Whisk the cream with the electric mixer till it is smooth and shiny (photo 8).
To assemble the tart, place the sable Breton crust on a serving platter and pipe the pistachio mousseline cream with the open star pastry tip (Wilton 1M) (photo 9). Arrange strawberries, cut in half or quarters, sprinkle with pistachios (photo 10).
Top Tips to Make Strawberry Pistachio Tart
- Use a top-quality butter to make the sable Breton crust in order to get its crisp and crumbly texture.
- Make the mousseline cream on the day of serving. If the cream is lumpy while whisking, it means that the butter was too cool when you added. To solve the problem, just let the cream rest and warm up at room temperature till the butter softens completely. Then beat the cream again.
- If you even see cool butter pieces in the mousseline cream, just warm up the cream in a microwave for five seconds and stir the mixture. You might need to repeat this process again, then whisk the cream well.
- If the mousseline cream seems liquid, just refrigerate for a few minutes and whisk again.
- Add a few drops of green food color to intensify the color of the cream; although, it is not necessary with a store-bought pistachio paste.
- Sprinkle the tart with raw pistachios or caramelized nuts covered with icing sugar.
Frequently Asked Questions
What is Mousseline Cream?
Mousseline cream (also known as German buttercream) — is a combination of pastry cream and butter as a proportion 2 :1 where 2 cups of pastry cream and 1 cup of softened butter. Check out Paris-Brest dessert with the praline mousseline cream.
What is Sable Breton?
Sable Breton (Sablés Breton in French) is buttery French shortbread cookies originated from the Brittany region, which is in northwestern France. Their name “shortbread” comes from the high ratio of butter in the recipe. These French butter cookies are traditionally served on their own; however, French pastry chefs wildly use them as a tart base.
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Let's Connect
Please, note that the recipe was primarily developed using gram measurements for the high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
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Strawberry Pistachio Tart
Strawberry Pistachio tart is a summery dessert with a beautiful and delicious combination of pistachios and strawberries. Top the easily made sable Breton crust with a cream and fruit of your choice to customize the tart!
- Total Time: 2 hours, 30 minutes (includes resting time)
- Yield: 10 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
For the sable Breton crust:
- 3 egg yolks
- 120 g caster sugar
- 150 g butter, softened
- 200 g flour
- 1 pinch of salt
- 10 g baking powder
For the pistachio mousseline cream:
- 250 ml whole milk
- 75 g icing sugar
- 25 g egg yolks
- 30 g corn starch
- 100 g butter, softened
- 3 tbsp pistachio paste
For the decoration:
- 50 g pistachios
- 300 g strawberries
Instructions
-
To make the sable Breton crust, whisk egg yolks and sugar with an electric mixer to get a creamy and white mixture. Add softened butter and mix with a rubber spatula to smooth. Finally, add sifted flour, baking powder, salt and mix again. Wrap the dough in a plastic film and refrigerate two hours. Preheat oven to 355 F/180 C. Roll out the dough between two sheets of the parchment paper to thickness of 6 to 7 mm approximately. Place a tart ring of 24 cm in diameter and cut a circle. Keep the tart ring, just remove the excess dough out of the ring. Bake the sable Breton (being in ring) for 15-20 minutes. Once the crust is ready and still hot, remove the tart ring immediately and let the crust cool down completely.
-
To make the pistachio mousseline cream, mix egg yolks, sugar and corn starch in a bowl. Bring milk to a boil in a saucepan, add pistachio paste and mix well. Pour boiled milk/pistachio paste mixture over egg preparation, whisking constantly. Transfer mixture back to the saucepan. Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes. Remove preparation from heat, add 50 g softened butter and mix with the hand whisk. Then pour the cream into a plate, cover with the food film on contact and refrigerate 30 to 60 minutes. Once the cream is cool, remove from the fridge and add the remaining 50 g softened butter. Whisk the cream with the electric mixer till it is smooth and shiny.
-
To assemble the tart, place the sable Breton crust on a serving platter and pipe the pistachio mousseline cream with the open star pastry tip (Wilton 1M). Arrange strawberries, cut in half or quarters, sprinkle with pistachios.
Notes
- Use a top-quality butter to make the sable Breton crust in order to get its crisp and crumbly texture.
- Make the mousseline cream on the day of serving. If the cream is lumpy while whisking, it means that the butter was too cool when you added. To solve the problem, just let the cream rest and warm up at room temperature till the butter softens completely. Then beat the cream again.
- If you even see cool butter pieces in the mousseline cream, just warm up the cream in a microwave for five seconds and stir the mixture. You might need to repeat this process again, then whisk the cream well.
- If the mousseline cream seems liquid, just refrigerate for a few minutes and whisk again.
- Add a few drops of green food color to intensify the color of the cream; although, it is not necessary with a store-bought pistachio paste.
- Sprinkle the tart with raw pistachios or caramelized nuts covered with icing sugar.
Nutrition
- Calories: 467
- Sugar: 25g
- Sodium: 205mg
- Fat: 29.9g
- Saturated Fat: 14.9g
- Carbohydrates: 46.6g
- Fiber: 2.3g
- Protein: 6.9g
- Cholesterol: 161mg
Keywords: pistachio dessert, pistachio recipes, pistachio tart, sable Breton
The recipe was originally published in June, 2019. It has been revised to include improved content and photos.
Natalie says
I love strawberry and pistachio together in desserts! This tart looks gorgeous!
★★★★★
Irina | Baking Like a Chef says
Natalie, it's also one of my favorite combinations! Thank you!
kim says
This is the best summer dessert! It was the most delicious cake I've had in a long time.
★★★★★
Irina | Baking Like a Chef says
I am happy to hear that you loved it! Thank you!
Jas @ All that's Jas says
A perfect combination for a delicious treat! Can't wait to try it!
★★★★★
Irina | Baking Like a Chef says
You will love it! Just enjoy!
Chris Collins says
Strawberries and pistachios are my absolutely favourites, so this is right up my street! Can't wait to give it a go 🙂
★★★★★
Irina | Baking Like a Chef says
Chris, just let me know once you make it! You will enjoy the tart!
Demeter says
Not only is this a gorgeous presentation but it sounds absolutely amazing! The perfect dessert to impress my guests, thanks.
★★★★★
Irina | Baking Like a Chef says
Demeter, I hope your guests will fall in love with the tart. You might be asked for the recipe:)
Patty at Spoonabilities says
I've never tried strawberries & pistachios together. This looks like my new obsession!
★★★★★
Irina | Baking Like a Chef says
Strawberries as well as raspberries go well with pistachios.These two combinations are wildly used to make French desserts. Let's get obsessed!:)
Danielle says
The combination of strawberries and pistachios has always amazed me. Such a delicate taste that can't be found anywhere else... Love the tart and can't wait to try the recipe!
★★★★★
Irina | Baking Like a Chef says
Thank you Danielle. Enjoy the tart!:)
Taylor Kiser says
Such a beautiful summer dessert! It's sure to be a big hit with everyone!
★★★★★
Irina | Baking Like a Chef says
What I love the most about this tart is that it is fully customizable. Just decorate the crust with fruit of your choice. Raspberries will perfectly fit here!
Ashley @ Sweetpea Lifestyle says
This cake is beautiful! Can't wait to try this soon!!
Irina | Baking Like a Chef says
Thank you Ashley! Enjoy!:)
Gloria says
Loving the sound of this delicious tart. Pistachios are so great to work with. They pair well with the strawberries. What a great take-along dessert for a bbq party.
★★★★★
Irina | Baking Like a Chef says
Gloria, you might be asked for the recipe once the guests try the tart! Enjoy!
All That I'm Eating says
I love the sound of this tart, it's got strawberries and pistachios in so how could you ever go wrong?!
Irina | Baking Like a Chef says
You cannot go wrong with this Strawberry Pistachio tart! Enjoy!:)