A fresh and fruity recipe: the Strawberry pistachio tart on Breton palet ! We love its fresh strawberries placed on a pistachio-mounted ganache, all on a tasty Breton puck… To do and to do again throughout the strawberry season!

It is the ideal dessert to make full of sun and seasonal fruits... Besides, if I tell you that these pretty plump strawberries I picked them this week in my vegetable garden, you believe me? Well, you should;) As you can see, we have a great time!

Unsurprisingly, the strawberry and pistachio form a perfect duo. The Breton puck it's really my favorite in terms of pie shell: I simply find it foolproof and so easy to achieve…

My advice for a successful pistachio ganache

To make your pistachio ganache, you need pistachio paste. It is an ingredient that is easily found today in organic coop. A very small pot 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 (it 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 ganache at medium speed until you obtain a creamy consistency, ready to be used in a pastry 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 step: we roll out the dough and fill a 24cm pastry circle (the size on my photos) before baking. It is necessary to well let it cool before attacking the decoration (otherwise it will melt).

Using a pastry 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? This is the new KitchenAid hand mixer in its limited edition Queen of Hearts created for the 100 years of the brand. What I like about this mixer is that it is multifunctional: it comes with two types of whips. You can do anything with: meringues, whipped cream, mixture of cake batter etc ...

It is an interesting alternative when you do not have a kitchen large enough to accommodate a robot and / or not 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 cream ganache (the result I was expecting).

Other recipes to try

If you like this kind of easy-to-make fruity desserts, I can also advise you to 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!

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4.8 on 9 votes

Strawberry Pistachio Tart On Breton Palet

The perfect seasonal pairing in a simple tart!

Prep time45 minutes min

Cook time15 minutes min

Total1 time h

Recipe type: Dessert, Snack

Cuisine: French

Yield: 6

Ingredients:

Breton puck

• 150 g all-purpose flour
• 90 g softened butter
• 80 g Brown sugar
• 3 egg yolks
• Half of a sachet of baking powder

Pistachio whipped ganache

• 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

Décor

• 500 g strawberries
• A small handful of chopped unsalted pistachios

Instructions:

• 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.

Notes:

Ideally store in an airtight container in the refrigerator.

About Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

* creation of content (recipes & visuals) for KitchenAid, the opinions expressed are mine.