Strawberry tart with pistachio cream

A Strawberry Tart with Pistachio Cream is a sophisticated and delicious dessert that combines the sweetness of strawberries with the rich, nutty flavor of pistachio cream. Here’s a step-by-step recipe to make this elegant tart:

Strawberry Tart with Pistachio Cream

Ingredients:

For the tart crust:

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter (cold and cut into small pieces)
• 1 large egg yolk
• 2-3 tbsp ice water

For the pistachio cream:

• ½ cup pistachios (shelled and unsalted)
• ¼ cup granulated sugar
• ¼ cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

For the strawberry topping:

• 2 cups fresh strawberries (hulled and sliced)
• 2 tbsp apricot or raspberry jam (optional, for glazing)

Instructions:

1. Prepare the Tart Crust:

   • In a medium bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Mix the egg yolk with 2 tablespoons of ice water, then gradually add to the dough until it just comes together. Add more water if needed.
   • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the Oven:

   • Preheat the oven to 375°F (190°C).

3. Prepare the Tart Shell:

   • Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer to the tart pan, pressing the dough into the edges. Trim any excess.
   • Prick the bottom of the crust with a fork and refrigerate for 15 minutes.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5-7 minutes, until the crust is golden brown. Let cool completely.

4. Prepare the Pistachio Cream:

   • In a food processor, pulse the pistachios and granulated sugar until finely ground.
   • Add the softened butter and process until smooth and creamy.
   • Add the egg, vanilla extract, and flour, and process until well combined.
   • Spread the pistachio cream evenly over the cooled tart crust.

5. Bake the Tart:

   • Bake the tart with the pistachio cream at 350°F (175°C) for 20-25 minutes, or until the cream is set and slightly golden.

6. Prepare the Strawberry Topping:

   • While the tart is baking, prepare the strawberries. If desired, gently heat the apricot or raspberry jam until it becomes liquid. Strain it to remove any pieces of fruit, if necessary.
   • Arrange the sliced strawberries on top of the baked pistachio cream.

7. Glaze (Optional):

   • Brush the strawberries with the warm jam to give them a glossy finish and help preserve their freshness.

8. Cool and Serve:

   • Allow the tart to cool completely before serving.

This Strawberry Tart with Pistachio Cream is a beautiful and delectable dessert, perfect for special occasions or a sophisticated treat. The combination of creamy pistachio filling with fresh strawberries is both visually appealing and delicious!