Strawberry Pistachio Tart

Written By Winnie Lee

Pistachio Strawberry Heart Tart made in a Decora heart tart tin, featuring a crisp almond shortcrust, rich pistachio frangipane intensified with pistachio cream, and a smooth layer of pastry cream. Finished with fresh strawberries arranged into a rose and brushed with strawberry jam, this elegant tart is perfect for Valentine’s Day, celebrations, or any special occasion.

Ingredients:

Almond Tart Dough (makes enough for 2x 9 inch tins)

  • 250g all-purpose flour

  • 80g almond flour

  • 80g icing sugar

  • ¼ tsp salt

  • 115g cold butter, cubed

  • 1 tsp vanilla paste

  • 40ml beaten whole egg

Pistachio Frangipane

  • 60g butter, room temperature

  • 80g caster sugar

  • 80g ground pistachio

  • 1 large egg

  • 25g pistachio paste/cream (intensify the flavour)

Pastry Cream

  • 125ml milk

  • 30g caster sugar

  • 2 medium egg yolks

  • 12g cornflour

  • 20g butter

To Decorate

  • Fresh strawberries, thinly sliced

  • Strawberry jam, melted

  • Crushed pistachios

Instructions:

Make the Tart Dough

  1. In a large bowl, mix the all-purpose flour, almond flour, icing sugar and salt.

  2. Rub in the cold butter until the mixture resembles fine breadcrumbs.

  3. Add the vanilla paste and beaten egg, mixing just until the dough comes together.

  4. Flatten into a disc, wrap, and chill for 45 minutes.

  5. Roll out the dough to about 3–4mm thick and line the Decora heart tart tin (9 inch tin)

  6. Chill the lined tart for 15 minutes in the freezer.

Make the Pistachio Frangipane

  1. Cream the butter and caster sugar until smooth.

  2. Beat in the egg until fully incorporated.

  3. Mix in the ground pistachio and pistachio paste/cream.

  4. Spread the frangipane evenly into the chilled tart shell.

  5. Bake at 170°C for 30-35 minutes, until just set.

  6. Cool completely.

Make the Pastry Cream

  1. Heat the milk in a saucepan until just steaming.

  2. In a bowl, whisk the caster sugar, egg yolks and cornflour until smooth.

  3. Gradually pour the hot milk over the yolk mixture, whisking constantly.

  4. Return everything to the saucepan and cook over medium heat until thickened.

  5. Remove from heat and stir in the butter.

  6. Cover the surface with cling film and allow to cool completely.

Assemble the Tart

  1. Spread an even layer of pastry cream (whisk or use hand blender to get a creamy texture) over the pistachio frangipane.

  2. Arrange sliced strawberries from the outside edge towards the centre, creating a rose pattern.

  3. Gently brush the strawberries with melted strawberry jam.

  4. Finish with a sprinkle of crushed pistachios.

Serving

Chill the tart briefly before slicing for the cleanest cuts. Best enjoyed on the day, when the strawberries are fresh and glossy.

Winnie Lee
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