Strawberry Pistachio Tart
This Strawberry Pistachio Tart features a crisp buttery crust, a creamy pistachio filling, and fresh strawberries arranged on top for a bakery-worthy dessert that’s elegant yet approachable. Perfect for spring and summer entertaining, brunches, and special occasions.
Ingredients
- Tart Crust
- 1¼ cups all-purpose flour
- ½ cup powdered sugar
- Pinch of salt
- ½ cup unsalted butter softened
- Pistachio Filling
- ¾ cup unsalted pistachios finely ground
- ⅓ cup granulated sugar
- 1 large egg
- ¼ cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- Pinch of salt
- Topping
- 1½ –2 cups fresh strawberries hulled and sliced
- Optional: warmed strawberry jam or honey for glazing
Instructions
- Prepare the Crust
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
- In a bowl, mix flour, powdered sugar, and salt.
- Cut in butter until crumbly.
- Press mixture evenly into the tart pan.
- Bake for 12–15 minutes, until lightly golden. Cool slightly.
- Make the Pistachio Filling
- In a bowl, mix ground pistachios, sugar, egg, cream, vanilla, almond extract (if using), and salt until smooth.
- Assemble & Bake
- Spread pistachio filling evenly into the warm crust.
- Bake for 18–22 minutes, until just set in the center.
- Cool completely at room temperature.
- Finish the Tart
- Arrange sliced strawberries on top in a circular or fan pattern.
- Brush lightly with warmed jam or honey if desired.
- Chill 30–60 minutes before slicing.
Notes
- Dry strawberries well to prevent a soggy tart.
- Filling should be just set—slightly soft in the center is ideal.
- Add fruit just before serving for best appearance.