Strawberry and pistachio tarlets

Tuck into these tasty strawberry tartlets filled with a nutty pistachio crème pâtissière filling - a delicious afternoon tea or picnic treat!

Patisserie at Home

This recipe is from Patisserie at Home by Will Torrent, Ryland, Peters and Small. Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent. If you love this bake you can get the book from our online shop WITH an automatic 20% off just for being you, PLUS free UK P+P!

I like to make well-known recipes my own, so to give a modern twist to the beloved strawberry tart, I suggest adding pistachio paste to the crème pâtissière filling. It gives an amazing vibrant green colour and flavour that works so well with juicy strawberries. Pistachio paste can be bought online, or to make your own – it’s dead easy – follow my instructions below. - Will Torrent, Patisserie at Home.

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  • 1 x quantity Pâte Sablée
  • 1 x quantity Crème Pâtissière
  • 50g pistachio paste
  • 25g white chocolate
  • 250g strawberries
  • 50g pistachios, finely chopped


Preheat the oven to 180°C (350°F) Gas 4. Grease 6 individual tartlet pans.
Take the Pâte Sablée out of the fridge and divide it into 6 equal portions. Using a rolling pin, roll out each portion on a lightly floured surface to a rough circle slightly larger than the diameter of the tartlet pans.
Loosely wrap one portion of dough at a time around the rolling pin and transfer it to a prepared tartlet pan. Unravel the dough into the pan. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess with a small, sharp knife.
Lay a piece of greaseproof paper over each pan and fill it with baking beans. Put all the pans on a baking sheet and bake in the preheated oven for about 10–15 minutes.
Lower the oven temperature to 160°C (325°F) Gas 3. Remove the paper and beans from the tartlet pans and return the tartlet cases to the oven for 5 minutes.
Remove the tartlet cases from the oven and allow to cool completely, then remove from the pans.
Meanwhile, melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water).
Brush the melted chocolate inside the cooled tartlet cases.
Brush the melted chocolate inside the cooled tartlet cases.
Hull the strawberries and cut them in halves or quarters, depending on their size. Top the tartlets with the strawberries and chopped pistachios.
To make your own pistachio paste, put 100g pistachios and 50g sugar into a heavy-based saucepan and continually stir over medium heat until the sugar crystallizes around the nuts and they turn golden. Remove from the heat and scatter onto a sheet of greaseproof paper. Allow to cool completely. Break the cooled nuts into pieces and put in a food processor. Process to a powder, then add 1 tablespoon vegetable oil and process again until you get a paste. Store, refrigerated, in an airtight container for up to 2 weeks.
Last updated 5 days ago

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