Strawberry Pistachio Cream Tart Recipes

STRAWBERRY-PISTACHIO TART

Strawberry-Pistachio Tart image

This colorful and delicious tart is stacked with fresh sliced strawberries. The puff-pastry crust couldn't be simpler to make, but pistachios give it an eye-catching, elevated appearance.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h5m

Number Of Ingredients 6

Ingredients

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1/2 cup unsalted, shelled pistachios
2 tablespoons sugar
5 cups thinly sliced strawberries (about 1 1/2 pounds)
1/4 cup apricot jam, warmed

Steps:

Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.
Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.

Nutrition Facts : Calories 158 g, Fat 8 g, Fiber 2 g, Protein 3 g

STRAWBERRY PISTACHIO TART

Strawberry Pistachio Tart image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups milk
1 vanilla bean
4 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
9 ounces almond paste
1 egg white
1/4 cup almond flour
1 tablespoon flour
1/2 cup sugar and 3 tablespoons sugar, separated
3 egg whites

Steps:

Place milk in a saucepan. Split vanilla bean lengthwise and scrape beans into milk along with the pods. Heat to a boil stirring occasionally to prevent scorching. Meanwhile whip yolks and sugar until thick. Remove vanilla pods from milk as it comes to a boil. Reduce heat to medium and ladle enough of the hot milk into the yolk mixture, stirring well to warm it and make it more liquid. Add this mixture back to the saucepan and stir constantly until it reaches a simmer and is thick. Allow to bubble, stirring for 1 full minute. Pour into a glass or stainless bowl, cover and refrigerate until cold. (May be done a day in advance.)
Draw a 10-inch diameter circle on paper as a guide. Place parchment baking paper over the guide. Soften almond paste with mixer on low speed. Add egg white and mix thoroughly. Using a pastry bag fitted with a star tube, pipe the macaroon mixture around the circle in rosettes. Prepare almond cake.
Preheat oven to 375 degrees F. Mix both flours and the 1/2 cup sugar together and set aside. Whip egg whites until they form medium peaks. Add the 3 tablespoons sugar and continue to whip until well incorporated. Adding by thirds, shake in the flour sugar mixture. Fold in until incorporated. Starting at the center, pipe the almond cake batter inside the macaroon rosettes to create a solid base. Bake on lower shelf of oven until base is cooked and rosettes are starting to brown, about 15 to 20 minutes.
Diplomat Cream and assembly: 2/3 recipe pastry cream 1 cup whipping cream 1-ounce pistachio paste 1 to 1 1/2 pints fresh strawberries Apricot glaze Handful unsalted pistachios
Whip cream to soft peaks. Stir pastry cream until smooth. Stir pistachio paste into pastry cream then fold in whipped cream. Spread onto cooled tart base inside the macaroon rosette border. Arrange whole or halved strawberries on top. Glaze with apricot glaze using a pastry brush and sprinkle pistachios on top.

STRAWBERRY CREAM TARTS

Strawberry Cream Tarts image

Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 packages (6 count each) individual graham cracker tart shells
2 egg whites, beaten
1 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 cups milk
2 eggs, beaten
6 tablespoons butter, cubed
2 tablespoons lemon juice
12 medium strawberries, sliced
12 blueberries
6 tablespoons strawberry jelly, melted

Steps:

Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks., In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled., Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 250mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

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