Tart Au Fraise Pistache

Freshly and Lovingly Baked on : 24th Aug 2013



Thick crust. Some hate it, some love them. Whatever it is, this really did seem a tad too thick. =_=

I have problems producing vry thin crust because I am feeling insecure over thin stuffs. Well, I am still trying to allay this “crust will break easily” fear in me. And you are definitely going to notice the thick crust trend in my subsequent posts. Do not judge me but seek to embrace my weakness. ^_^

That day when I baked this, I happened to receive the catalogue from Chanel. This solved the photography angle. French tart + Chanel. How apt….. I gave these as gift to 2 friends who were going to Israel.

1) Pate Sucree

8 tart pans of around 3-3.5 inches. Lightly Greased.


0.5 Tsp Pure Vanilla Extract
30g Almond Powder
20g Pistache Powder
90g Icing Sugar
1 Small Egg ( about 50g)
150g Butter (softened – Room Temperature)
1g Baking Powder
250g Cake Flour


Cream butter with sifted icing sugar. Add the vanilla before slowly adding egg. Ensure all incorporated before adding more egg.

Mix almond n Pistachio power, baking power and cake flour together.

Add this mixture into the butter mix. Lightly knead with hand till the dough is smooth. Wrap it up in clingwrap and refrigerate for 30 mins.

After which, divide the dough and work it onto the tart pans. Use pie weights and blind bake for 10 mins at a 180 degree oven. Remember to preheat the oven for 15 mins prior to baking.

Next, work on the Pistachio filling. I usually mix this while waiting for the tart to be blind baked.


1 egg
50g Butter
55g Icing Sugar
30g Pistachio powder
25g Almond powder
A dash of rum
5g cake flour.


Mix the almond, pistachio powder and cake flour together. Cream butter and icing sugar together until light in colour before adding in the rum and mix. Incorporate the beatened egg in part and make sure its incorporate fully. Then fold in the powder mix.

Once done, the tart should have been baked. Its not fully cooked yet but its alright. Take it out. Scoop the fillings into the tart. Fill it till 1/2 full.

Bake at 180 degree for 18 minutes or until golden brown.

Let it cool completely before dressing it up.

You will need your favourite strawberries jam, strawberries and chopped pistachio.

Scoop some jam onto the tart and arrange your strawberries before scattering the chopped pistachio as per picture.




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