Strawberry Pistachio Tart
 
 
A decadent strawberry pistachio tart filled with layers of sweet tart dough, pistachio frangipane, pastry cream, and fresh strawberries.
Yield: 9-inch tart
Ingredients
For the pate sucree dough
  • 2 cups (250 g) all purpose flour
  • ¼ cup (30 g) almond flour
  • ½ cup + ½ tbsp (120 g) cold unsalted butter
  • ¾ cup + 1 tbsp (100 g) confectioner's sugar
  • 1 egg, beaten
For the pistachio cream
  • ½ cup + 1 tsp (115 g) unsalted butter, room temperature
  • ½ cup + 1 tbsp (115 g) sugar
  • 2 large eggs
  • 1 cup (120 g) pistachio flour
  • ¼ cup (30 g) all purpose flour
  • pinch of kosher salt
For the pastry cream
  • 1⅔ cup whole milk
  • ½ cup + 1 tbsp (115 g) sugar
  • 1 tbsp vanilla bean paste or 1 vanilla pod
  • 3 tbsp (30 g) cornstarch
  • 6 large egg yolks
  • ¼ cup (55 g) cold unsalted butter
For the tart
  • ½ cup (150 g) strawberry or raspberry jam
  • 1 cup (300 g) Pastry cream (recipe above)
  • 8½ oz (240 g) strawberries, hulled and quartered
Instructions
For the pate sucree dough
  1. Sift together the all purpose and almond flour in a large bowl. Set aside.
  2. Cream together the butter and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment until pale. Add in the egg and cream together until incorporated and starting to come together.
  3. Add in the dry ingredients and mix on low speed until the dough just starts to come together. Remove from the bowl and pat it into a disk. Wrap it in plastic wrap and refrigerate for at least 20 minutes or up to two days.
  4. Once chilled, unwrap the dough and place it between two pieces of parchment paper. Roll it out to ⅛-inch thick. Remove the top piece of parchment paper and invert the dough over a 9-inch tart pan. Remove the second sheet of parchment paper and gently press the dough into the pan so that it sits snugly in all the edges. Trim away any excess dough from the top.
  5. Prick the bottom of the dough with a fork. Cover with plastic wrap and chill in the freezer for 20 minutes.
  6. Heat oven to 350F.
  7. Once chilled, bake the tart dough until light golden, 20-25 minutes. Allow to cool completely on a cooling rack.
For the pistachio cream
  1. Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 4-5 minutes. Add in the eggs one at at a time, beating well after each addition. Add in the pistachio flour, all purpose flour, and salt. Mix until just incorporated. Scoop into a pastry bag and refrigerate until ready to use.
For the pastry cream
  1. Combine the milk and 50 g (3 tbsp + 1 tsp) of the sugar in a medium saucepan over high heat. Add in the vanilla (seeds and pot if you're using it). Bring to a boil.
  2. Meanwhile, combine the cornstarch, remaining 65 g (1/3 cup) sugar, and the egg yolks in a medium, heat-proof bowl. Whisk until completely combined.
  3. Once the milk comes to a boil, remove it from the heat. Drizzle a bit of the hot milk mixture into the egg mixture, whisking constantly, to temper the eggs. Once you've added about half of the milk mixture, remove the vanilla pod and pour the egg mixture into the saucepan with the rest of the milk. Place it back over medium heat and cook, whisking constantly, until the mixture returns to a boil and starts to thicken. Once boiling, cook for 1 more minute, whisking constantly. Remove from the heat.
  4. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Add in the butter and mix on low speed until cooled, about 15 minutes.
  5. Pour the pastry cream into a wide bowl. Allow to cool to room temperature in an ice water bath. Once cool, refrigerate until ready to use.
For the tart
  1. Heat oven to 350F.
  2. Spoon the jam into the bottom of the prepared tart shell in an even layer. Pipe the pistachio cream into the tart shell, filling it about halfway full. Smooth into an even layer with an offset spatula.
  3. Bake until light golden and set, about 15-20 minutes. Allow to cool completely.
  4. Once cool, spread the pastry cream over the pistachio frangipane in an even layer, leveling it in an even layer with the top of the tart shell.
  5. Top with the quartered strawberries. Serve immediately.
Notes
Recipe from Baking At Republique
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/strawberry-pistachio-tart.html