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Strawberry Pistachio Tart (Sablé Breton)

Sliced strawberry pistachio tart.
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5 from 9 reviews

Strawberry pistachio tart is a French-style summer dessert made with a crisp, buttery sablé Breton crust, a smooth pistachio mousseline cream, and fresh strawberries. This easy strawberry and pistachio tart has no traditional shell to blind bake, and you can top it with the cream and fruit of your choice.

Ingredients

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For sablé Breton crust:

  • 3 large egg yolks, room temperature
  • 1/2 cup + 1 1/2 teaspoons (120 g) granulated sugar
  • 5.3 oz. (150 g) unsalted butter softened
  • 1 1/2 cups + 1 1/2 tablespoon (200 g) all-purpose flour
  • 1 pinch of salt
  • 2 teaspoons (10 g) baking powder

For pistachio mousseline cream:

  • 1 cup + 1 tablespoon (250 ml) whole milk
  • 1/2 cup + 1 1/2 tablespoon (75 g) icing (powdered) sugar
  • 1 1/2 large egg yolks
  • 3 tablespoons (30 g) corn starch
  • 3 1/2 oz. (100 g) unsalted butter softened
  • 3 tablespoons pistachio paste

For the decoration:

  • 1.7 oz. (50 g) toasted pistachios
  • 10.6 oz. (300 g) fresh strawberries

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Instructions

  1. To make sablé Breton crust, place egg yolks and sugar in a large bowl and whisk with an electric mixer to get a creamy, white mixture. Add softened butter and mix with a rubber spatula to smooth.
  2. Using a flour sifter, sift flour, baking powder, and salt. Add dry ingredients and mix again. Wrap the dough in a plastic film and refrigerate for two hours.
  3. Heat oven to 355°F (180°C). Roll dough between two parchment paper sheets to approximately 1/4 inch (6-7 mm) thick. Place a 9-inch (23 cm) tart ring on top of the rolled dough and press it with your hands. Keep the ring, and remove the excess dough from the ring.
  4. Transfer sablé Breton (still in the ring) with a sheet of parchment paper to a baking tray. Bake for 15 to 20 minutes, until slightly browned. Note: No need to grease the pastry ring and prick the pastry.
  5. Remove the crust from the oven. Once it is still hot, remove the ring immediately. Using oven mitts, carefully lift the ring and let the crust cool down on a cooling rack.
  6. To make the pistachio mousseline cream, mix egg yolks, sugar, and cornstarch in a bowl. Bring milk to a boil in a heavy-bottomed saucepan, add pistachio paste, and mix well with a hand whisk. Pour a bit of hot pistachio mixture over the egg preparation, whisking constantly. Then pour the remaining milk mixture and mix with the hand whisk.
  7. Transfer the mixture back to the saucepan. Reduce heat to medium, and cook, constantly stirring, for 2 to 3 minutes, until the cream thickens. Remove the pistachio pastry cream from heat, and add 1.7 oz. (50 g) softened butter, and mix with the whisk. Transfer the pistachio cream to a shallow plate, cover it with plastic film in contact, and let it cool for 30 to 60 minutes at room temperature.
  8. Once the cream is cool, add the remaining 1.7 oz. (50 g) softened butter. Whisk the cream with an electric mixer until smooth and shiny.
  9. To assemble the tart, place the crust on a serving platter and pipe the pistachio mousseline cream with the open star pastry tip (Wilton 1M). Wash and drain strawberries (don't hull them). Cut strawberries in half or quarters, arrange them over the tart, and sprinkle with toasted pistachios.
  10. If desired, add a few pistachios sprinkled with powdered sugar to make the dessert more interesting. To serve, take the tart from the fridge for 20 minutes before presenting it to the table to allow mousseline cream to soften.

Notes

  1. If mousseline cream is lumpy while whisking, it means that the butter was too cold when you added it. To solve the problem, let the cream rest and warm up at room temperature until the butter softens completely. Then beat the cream again.
  2. If you see butter pieces in the mousseline cream, warm the cream in the microwave for 2-5 seconds and stir the mixture. You might need to repeat this process, then whisk the cream well.
  3. If the mousseline cream seems liquid, refrigerate for a few minutes and whisk again.
  4. Add a few drops of green food color to intensify the color of the cream if desired.
  5. Make-ahead option: you can bake the sablé Breton one to four days in advance and keep it at room temperature. But make mousseline cream and decorate the tart on the day of serving.

Nutrition

Find it online: https://www.bakinglikeachef.com/strawberry-pistachio-tart/