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The dessert, Mediterranean

Pistachio cream tart with berries

This pistachio cream tart serves 6 and layers a shortcrust base with a pistachio almond cream, finished with fresh raspberries and strawberries. It takes 35 minutes of active work and bakes entirely the day before, with only the fruit added at the last minute. It rates medium difficulty, costs about €3.20 per person, and succeeds when you fold the cream gently with a spatula and pick a pistachio paste rich in actual pistachios.

I'm bringing out a pistachio cream tart in a soft green shade, crowned with fresh berries.

Pistachio cream tart with berries
For
6 people
Work
35 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Under a golden shortcrust shell, the pistachio cream hides a bold flavor and a soft green color that comes from real pistachio paste, not food coloring. Baked right into the crust, it stays slightly moist in the center and just set at the edges, with that nutty almond note that always pairs with pistachio in pastry.

This tart belongs on a spring or summer table, when raspberries and strawberries are at their best. It closes a dinner with friends or a family lunch nicely after a simple main course, and its mild flavor and bright color win over kids too.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 25
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Make the dough, blind bake the crust, and bake the pistachio cream the day before, then let the tart cool undisturbed in the fridge overnight. The day of, wash and dry the berries but don't place them on the tart yet. Right before guests arrive or at serving time, arrange the raspberries and strawberries on top, the only step done at the last minute.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Powdered sugaroften in the pantry 80 g
  • Granulated sugaroften in the pantry 70 g
  • Almond flour 40 g
  • Pistachio paste 80 g
  • Cornstarchoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Eggs 3
  • Softened butter for the cream 100 g

Fruits and vegetables

  • Raspberries 250 g
  • Strawberries 200 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the flour with the cold butter, powdered sugar, and salt until sandy, add one egg, and let the dough rest in the fridge. 45 min

    Shape it into a flat disk, it chills faster and rolls out more easily.

  2. Roll out the dough in a tart pan, prick the base, and blind bake at 180°C, then let it cool slightly. 15 min

    Bake it just lightly, it will finish cooking with the cream.

  3. Mix the softened butter with the sugar, almond flour, pistachio paste, and cornstarch, then add the two eggs one at a time.

    Work the cream with a spatula, whisking too much makes it puff up and then collapse.

  4. Spread the pistachio cream into the tart shell and bake until golden and set, then let it cool. 25 min

    It puffs up and settles back down as it cools, that's normal.

The same dayDuring the day, whenever you get a moment.

  1. Wash the berries, pat them dry, and keep them in the fridge.

    Wash them right before placing them, moisture makes the cream weep.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the raspberries and strawberries on the tart right before serving.

    A light coat of neutral glaze adds shine and protects the fruit.

Our tips to get it right

  • Weigh the softened butter carefully, it should be soft but not melted, or the cream turns greasy and loses its structure during baking.
  • Let the cream cool completely before adding the fruit, residual heat will make the berries wilt and lose their freshness.
  • Use a tart pan with a removable bottom, it unmolds more cleanly and keeps each slice looking sharp.

The variations

  • Swap the raspberries and strawberries for apricots or pitted cherries depending on the season, they pair just as well with pistachio.
  • For a quicker version, use a store bought shortcrust shell and spend your time on the pistachio cream instead.
  • For kids, cut back slightly on the pistachio paste and stir a few white chocolate chips into the cream before baking.

What to serve it with

  • A coffee or light tea after the meal
  • A scoop of vanilla ice cream
  • Homemade lemonade for the kids

Storage

The tart keeps for 2 to 3 days in the fridge, topped with fruit, in a sealed container or under plastic wrap. It doesn't freeze once topped with fresh fruit, but the baked crust with cream alone freezes well.

Questions about this recipe

Can I use pistachio powder instead of pistachio paste?

You can, but the flavor will be milder and the color paler, since the paste carries most of the taste and the natural green shade. If you use powder, add a bit more butter to keep the cream from drying out.

How do I know when the pistachio cream is done baking?

It should look golden on top and just set in the center, it firms up more as it cools. If it still jiggles a lot when you take it out, give it a few more minutes.

Can I arrange the berries in a pattern instead of scattering them?

Yes, try concentric circles alternating raspberries with halved strawberries for a neater finish. A light brush of neutral glaze holds the fruit in place and adds shine.

Can this tart serve more than 6 people?

For 8 to 10 people, use a larger pan and increase the quantities by about a third, keeping the same proportions. Watch the cream closely as it bakes since the layer will be thicker.

Can a pistachio cream tart with berries be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a pistachio cream tart with berries?

Allow 2 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a pistachio cream tart with berries?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pistachio cream tart with berries cost?

About €3.20 per person, that's €19.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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