A fresh and fruity recipe: the Strawberry pistachio tart on Breton palet ! We love its fresh strawberries placed on a pistachio whipped ganache, all on a tasty Breton biscuit... To make and remake throughout the strawberry season!
This is the perfect dessert to make full of sun and seasonal fruits... Besides, if I tell you that I picked these pretty plump strawberries this week in my vegetable garden, do you believe me? Well, you should ;) As you can see, we're having a great time!
Unsurprisingly, the strawberry and pistachio form a perfect duo. The Breton puck This is really my favorite tart base: I simply find it foolproof and so easy to be realized...
My advice for a successful pistachio ganache
To make your pistachio ganache, you need pistachio paste. This is an ingredient that is easily found in organic co-ops today. A very small jar is enough here.
We melt this pistachio paste with the white chocolate pastry and a little bit of cream to obtain a very smooth mixture. Then pour out of the heat the rest of cold cream (this is important). I personally add a touch ofbitter almond extract, this enhances the pistachio taste you will see.
After a long cold (overnight is even better), whip the whipped ganache on medium speed until creamy, ready to use in a piping bag.
How to make this pistachio strawberry tart?
For this strawberry pie, we start by making the Breton puck which serves as a pie shell. For this we whip the yolks and sugar then add the other ingredients. Once the dough ball is obtained, place it in the refrigerator for 1 hour.
Then comes the cooking stage: we roll out the dough and fill a 24cm pastry circle (the size on my photos) before putting in the oven. It is necessary to carefully let it cool before starting the decoration (otherwise it will melt).
Using a piping bag fitted with a fluted tip, we decorate the tart with whipped ganache. To have the same rendering as me, use the socket 32. Then all that remains is to arrange the cut strawberries in two, forming a beautiful rosette. Sprinkle with crushed pistachios, and it's ready!
My opinion on the KitchenAid mixer
What if I told you about the pretty red drummer in my photos? It's the new one KitchenAid hand mixer in its limited edition Queen of Hearts created for the 100th anniversary of the brand. What I like about this mixer is that it is multifunctional: it comes with two types of whisks. You can make anything with it: meringues, whipped cream, cake batter mix, etc.
This is an interesting alternative when you don't have a kitchen big enough to accommodate a robot and/or don't have the budget to have a robot. After testing it, I find it powerful, I ran it for a few moments at full speed to obtain a very creamy whipped ganache like chantilly (the result I was expecting).
Other recipes to try
If you like this kind of easy-to-make fruity desserts, I can advise you to also check out these recipes:
- Strawberry rhubarb tart crumble style
- No-bake strawberry lemon cheesecake
- Strawberry peach ricotta cake
- Starred vanilla strawberry cake
- Lemon strawberry cupcakes
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your lovely pies!
- 150 g all-purpose flour
- 90 g softened butter
- 80 g Brown sugar
- 3 egg yolks
- Half of a sachet of baking powder
- 200 g white chocolate pastry
- 2 tbsp pistachio paste in organic coop
- 85 ml + 180ml whole liquid cream 30% mg
- 2 drops bitter almond extract
- 500 g strawberries
- A small handful of chopped unsalted pistachios
- Prepare the ganache: in a double boiler, melt the chopped white chocolate, the pistachio paste and 85ml of cream. Smooth well to obtain a homogeneous mixture. Off the heat, add the almond extract then the rest of the very cold cream (180ml) then film on contact and place in the refrigerator for at least 4 hours.
- Then, whip this medium power ganache for a few minutes to obtain a consistency that is both creamy and airy like whipped cream. Keep cool while waiting for assembly.
- Prepare the Breton shortbread: whisk the yolks and sugar until the mixture turns white. Add the very soft diced butter, flour and baking powder. Mix everything well and form a ball. Wrap it in a film and place in the refrigerator for 1 hour.
- Preheat the oven to 180 ° traditional heat. Then roll out the dough on the floured work surface, cut it neat using the pastry ring (mine is 24cm in diameter). It will rise during cooking. Place the circle with the dough on a baking sheet covered with parchment or silicone paper. Bake for 15 minutes (must be golden brown). Let cool out of the oven, then remove the ring. Let cool completely before assembling the pie.
- Assembly: garnish a piping bag fitted with a fluted tip with pistachio-mounted ganache, decorate the Breton shortbread as you wish. Add the halved strawberries. Sprinkle with crushed pistachios.
*content creation (recipes & visuals) for KitchenAid, opinions expressed are my own.
Hello,
This recipe looks great, I immediately got mouth watering!
Quick question: how thick should the dough be?
Thank you for your reply :-)
This pie is beautiful as everything!
The strawberry and pistachio combination is always a success and on Breton shortbread, I like it even more!
Yum Yum, I envy those who have tasted it.......
Hello,
Can we prepare the ganache the day before, and whip it on D-Day?
The thank you box
Hello Léa, yes absolutely you can make the ganache in advance, see you soon :)
Hello, I'm asking again because I have the same question...how much should we roll out the dough, thank you.
Hello Anthony, it depends on what you want in the end result (more or less thick), but I would say about 0,7 / 1cm. Goodbye :)
Crush alert! ❤️
Big fan of pistachio, the mixture with the strawberry is incredible! Really a super easy cake to make.
Hello,
Can we use this pistachio ganache in a number cake?
If so how much chocolate should I use for an A3 size figure
Thank you
Hello Pauline, yes you can use it in another way, like with a number cake. However, it's up to you to calculate your quantities according to your project (better more than less). See you soon :)
Hello, I have already made this cake once and it was a success. I made this again for a friend's birthday tonight. The puck doesn't look as good as the first time because it cracked a bit. So when you say that you have to “knead” the dough, the kneading hook of a pastry robot does the trick?
Otherwise the cake is actually very good.
Hello Christophe, to answer you, if you use a robot, we knead with the flat beater ("leaf"). I reserve the hook for brioche dough mainly. It is perhaps on the side of the cooking time that we must investigate if it cracks too. See you soon :)
Bonjour,
I followed your recipe carefully and the cake is perfect.
But for my part I had to make my Breton shortbread with only a diameter of 20 cm (otherwise the thickness was too thin) and despite that it was not very high but very good recipe
Hello Nathalie, thank you very much for your feedback! The Breton palet is not very high when used as a tart base (it must be like in my photos), because when tasting it is not very pleasant to have thicker dough than filling. See you soon :)