Hi food lovers!!
Well, today’s a first for me!! It’s the first time I’m pairing pistachio with red berries (yes, I know… I’m a bit late to the party!!).
But maybe it was worth the wait because the recipe I’m about to share is A-M-A-Z-I-N-G!!!!
Here is my pistachio and red berry tart!!
What to remember about this pistachio and red berry tart recipe
Want to know more?? I know you well, and I think the answer is yes…
There’s really nothing too complicated in this recipe, I promise. You’ll be making a large Breton shortbread base. For that, we’ll start from Christophe Felder’s recipe already on the blog, adjusting the ingredient quantities.
Then we’ll prepare a slightly lighter pastry cream than the one already on the blog (but the method is the same), to which we’ll add whipped cream and store-bought pistachio paste. And voilà, we’ll have made a pistachio diplomat cream.
That’s it, there’s nothing else to prep. We agree it’s all very doable, right?
The ingredients for this pistachio and red berry tart
Ingredient-wise, nothing you don’t already have in your cupboards or fridge. Maybe except the pistachio paste, but that’s easy to find in supermarkets.
You’ll end up with quite a few leftover egg whites, so here’s a link to my article full of ideas on how to use egg whites (or yolks). It’s here.
The aesthetic of my pistachio and red berry tart
Then comes the look, the aesthetics. If you’re comfortable with piping, go for a Saint-Honoré tip like I did, or a #12 round tip or even a star tip (8 or 16 teeth).
If not, simply spread the diplomat cream with a spatula and top with the fruits.
Either way, I’m sure it’ll turn out beautifully!!
A versatile recipe
As you can imagine, this recipe can be adapted throughout the seasons…
Using the same base (Breton shortbread and pistachio cream), you just have to change the fruit and voilà, a whole new dessert…
Apricots and nectarines in summer, figs or pears in fall, and why not caramelized apples in winter? As you can see, the possibilities are endless. Feel free to share your favorite version in the comments of this article!
And for a change, you can swap the pistachio cream for a pistachio whipped ganache, it’ll be delicious!
More delicious recipes with pistachio and red berries
(Added June 2025)
Since creating this recipe, I’ve kept coming back to pistachio pairings that I adore… So here are more ideas for your snacks and desserts!
- Pistachio and raspberry financiers
- Quick apple, pine nut and pistachio tartlets
- and the fig and pistachio tart.
Pistachio and red berries: a delicious and refined pairing
The pistachio and red berry combo is winning over more and more food lovers looking for original and balanced flavors. At first glance surprising, this pairing is based on a subtle contrast between the creamy sweetness of pistachio and the bright acidity of red berries — strawberries, raspberries, red currants, or cherries.
Pistachio, with its slightly woody notes and creamy texture, brings a richness that softens and balances the tangy intensity of red berries. This complementarity makes it a go-to in pastry, found in entremets, macarons, tarts or ice creams.
Beyond flavor, this combo also plays with visual contrasts: the soft green of the pistachio highlights the vibrant red of the berries, resulting in creations that are as beautiful as they are tasty.
Nutritionally speaking, it’s a smart combo too. Red berries are rich in antioxidants, while pistachios offer healthy fats, fiber, and minerals.
In short, the pistachio–red berry pairing is balanced, indulgent, and visually appealing. A bold but harmonious combo, now essential in both fine patisserie and homemade desserts.
My serving size recommendation
I’m suggesting a tart for 6 people here, with an 18–20 cm diameter. If you want to make dessert for 10–12 people, use a 26 cm tart ring and double all the ingredient quantities.
The necessary utensils:
A heavy-bottomed saucepan and a good whisk (or electric mixer) for the pastry cream,
A stand mixer or electric whisk with a whisk attachment for the whipped cream,
A piping bag with tip,
A spatula,
A tart ring or the ring from a springform pan (the Breton shortbread dough needs to be molded or it will spread).
We’re ready, let’s go!!
The recipe, Chef!
Pistachio and red Berry Tart
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Loading...Ingredients
- Breton Shortbread Base
- 135 g all-purpose flour (T45)
- 2 egg yolks (about 40 g)
- 85 g sugar
- 100 g butter at room temperature
- 1/3 teaspoon fleur de sel
- 8 g baking powder (2/3 of a packet)
- Pastry Cream
- 185 g whole milk
- 30 g egg yolks (about 2 small yolks)
- 55 g sugar
- 20 g cornstarch (Maïzena)
- 1/2 teaspoon vanilla powder
- 2 sheets of gelatin
- Diplomat Cream
- 110 g heavy cream (30% fat)
- 1.5 tablespoons pistachio paste
- Decoration
- Red berries
- A few pistachios (optional)
Instructions
Breton Shortbread Base
Mix the egg yolks with the sugar until the mixture becomes pale and fluffy (I use a hand mixer with whisk attachments).
Then add the butter until you obtain a smooth mixture.
Add the sifted flour, salt, and baking powder. Mix until you get a well-combined dough.
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Pastry Cream
Soak the gelatin sheets in cold water.
Pour the milk into a saucepan and add the vanilla powder.
Bring to a boil and immediately remove from heat.
Meanwhile, whisk together the egg yolks, cornstarch, and sugar until light.
Pour half of the milk into the mixture. Mix well. Add the remaining milk and mix again.
Pour everything back into the saucepan and bring to a boil for 2 minutes, whisking vigorously the entire time (otherwise your cream may overcook in spots). (I do this step over medium heat.)
Once the cream reaches the right consistency, add the squeezed gelatin sheets.
Pour the cream into a dish and cover with plastic wrap to prevent a skin from forming (make sure the wrap is in direct contact with the cream). Refrigerate.
Baking the Breton Shortbread
Preheat your oven to 180°C (350°F).
Roll out the dough to about 1 cm thick on parchment paper and place it into your mold.
Bake for 17 minutes.
Once baked, wait 1 minute before removing from the mold, then let it cool on a wire rack.
Diplomat Cream
Whisk the pastry cream to loosen it.
Whip the cream into stiff peaks and fold it into the pastry cream. You should have a smooth mixture.
Finally, add the pistachio paste.
Final Assembly
Pipe the diplomat cream onto your Breton shortbread base.
Decorate with red berries and roughly chopped pistachios.
Serve or store in the refrigerator.
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