Desserts/ Fruits/ Sweet Snacks

Pistachio and Berry Tart

Hello my lovelies!!

So taday it’s a first for me!! First time that I make a pistachio and berry dessert (I know, I’m running far behind anybody else!!).

But it was really worth the wait because the recipe I’m sharing now in just G-R-E-A-T !!!!

Please applaude my pistachio and berry tart!!

Want to know more?? I believe the answer is yes…

For this recipe, there’s nothing really complicated, trust me. You are going to make a Brittany shortbread biscuit. Chef Christophe Felder’s recipe is already on the blog, we will just adjust the ingredient quantities.

Then you will make a vanilla custard, a bit lighter than the one already on the blog (but making is the same) and then you will add a chantilly cream and pistachio paste from your grocery store. It is called a pistachio diplomate cream.

And that’s it, nothing else to make. Do we agree that it’s totally in your range?

Last point is the decoration. Either you feel comfortable with using a piping bag and you can take the Saint Honore nozzle as I did here, or a plain nozzle 12 or a star nozzle (8 or 16 teeth).

Or you will just spread the diplomate cream with a spatula and then you will add the fruits.

In both cases, you will get a pretty outcome!!

As far as ingredients are concerned, nothing out of the ordinary. Except maybe the pistachio cream that you can easily buy at your grocery store. You will have quite a lot of egg whites remaining, here is the link to my post on how to use too many egg whites (or egg yolks). It’s right here.

I suggest a 6 person tart here, with a 18-20 cm diameter pastry ring. If you want to make a 10/12 person dessert, take a 26 cm diameter pastry ring and double the ingredient quantities.

The utensils:

A sauce pan with thick bottom and a good whisk (or an electric mixer) for the vanilla custard,

A food processor or an electric hand mixer for the chantilly cream,

A piping bag with nozzle,

A spatula,

A pastry ring.

This is it! Let’s bake!!

The recipe, Chef!

Pistachio and red Fruits Tart

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 6-8 Difficulty: Medium Price: $
Prep Time: 1 hour Cooking Time: 25 min


  • 135 g flour (for the shortbread biscuit)
  • 2 egg yolks (40 g) (for the shortbread biscuit)
  • 85 g sugar (for the shortbread biscuit)
  • 100 g butter at room temperature (for the shortbread biscuit)
  • 1/3 teaspoon flower salt (for the shortbread biscuit)
  • 8 g baking powder (for the shortbread biscuit)
  • 185 g milk (for the vanilla curd)
  • 30 g egg yolks (2 small ones) (for the vanilla curd)
  • 55 g sugar (for the vanilla curd)
  • 20 g corn flour (for the vanilla curd)
  • 1/2 teaspoon vanilla powder (for the vanilla curd)
  • 2 gelatine sheets or 4 g (for the vanilla curd)
  • 110 g cream 30% fat (for the diplomate cream)
  • 1,5 tablespoon pistachio paste (for the diplomate cream)
  • Red fruits
  • Pistachios (optional)



Prepare the shortbread batter.


Mix the egg yolks and sugar until it gets white and foamy (I use my hand mixer with whip accessory).


Add the butter and mix until you get an homogeneous mixture.


Add the flour, salt and baking powder. Mix until you get a nice and smooth pastry.


Wrap it in clingfilm and set aside in your fridge for 2 hours.


Prepare the vanilla curd.


Place the gelatine sheets in cold water.


Pour the milk in a saucepan with the vanilla powder.


Boil and remove immediatly from the heat.


During that time, whip the egg yolks with the sugar and corn flour until it gets white.


Pour half of the milk on your mixture and mix. Pour the other half, mix again.


Pour the whole mixture in your saucepan and boil for 2 minutes while whipping with energy (otherwise your cream will cook too much at some point). (I do that at medium heat)


When the cream has the right constistency, add the drained gelatine sheets.


Pour it in a plate and cover with a clingfilm to avoid having a thick crust.


Prepare your shortbread biscuit.


Preheat your oven at 180 degrees.


Spread the pastry with 1 cm thickness and place it in your mold.


Bake for 17 minutes.


At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.


Prepare your pistachio diplomate cream.


Whisk the vanilla curd to make it smooth.


Whisk the cream until you get a firm chantilly cream. Add the vanilla curd and whisk until you get an homogeneous mixture.


Add the pistachio paste and mix.


Pipe the pistachio diplomate cream on your shortbread biscuit.


Decorate with red fruits and chopped pistachios.


Serve or set aside in your fridge.

You Might Also Like

Warning: Parameter 2 to qtranxf_excludeUntranslatedPostComments() expected to be a reference, value given in /home/cassssyf/public_html/wp-includes/class-wp-hook.php on line 287

Warning: Parameter 2 to qtranxf_excludeUntranslatedPostComments() expected to be a reference, value given in /home/cassssyf/public_html/wp-includes/class-wp-hook.php on line 287

Warning: Parameter 2 to qtranxf_excludeUntranslatedPostComments() expected to be a reference, value given in /home/cassssyf/public_html/wp-includes/class-wp-hook.php on line 287


  • Reply
    Thursday June 27th, 2019 at 10:53 PM

    Elle est magnifique. Merci pour la recette

    • Reply
      Thursday June 27th, 2019 at 11:11 PM

      Ravie qu’elle vous plaise!!

  • Reply
    Monday July 15th, 2019 at 09:23 PM

    J’ai réalisé votre recette à la maison, elle est vraiment top !
    Tous mes amis ce sont régalés.
    Je l’ai faite avec des cerises, marinées au miel, citron et un soupçon de poivre sauvage de Madagascar.
    Un vrai délice.
    Merci milles fois pour cette recette.

    • Reply
      Tuesday July 16th, 2019 at 10:21 AM

      Merci Alexandre pour ce retour !! J’en suis ravie !! Et merci aussi pour cette belle déclinaison !!

  • Reply
    Friday May 1st, 2020 at 06:26 PM

    Bonjour Emma,
    Elle est magnifique cette tarte! J’ai une petite question, la pâte de pistache c’est celle qui est sucrée ou est-ce celle 100% pistache? Je vois des pâtes de pistache sucrées et d’autres pas…

    • Reply
      Saturday May 2nd, 2020 at 05:26 PM

      Bonjour Nathalie, c’est une pâte pistache sucrée que j’utilise. 😉

  • Reply
    Thursday May 7th, 2020 at 06:41 PM

    Je vais me lancer … ça me tente bien ‘
    J’ai une seule question: peut on le faire la veille le biscuit ? Ou est ce qu’il risque de ramollir de trop ?

    • Reply
      Friday May 8th, 2020 at 08:08 AM

      oui ça ira sans souci, le palet breton se conserve bien, idéalement dans une boîte en métal, mais pour une nuit ça ne devrait pas poser de problème

  • Reply
    Sunday August 16th, 2020 at 06:32 PM

    On devine sur les photos (c’est évident sur la n°4) un grand creux central dans le palet. C’est comme si la pâte avait levé à la périphérie sur 2 ou 3 cm de largeur, mais beaucoup moins levé au centre.
    C’est un effet très réussi et très pratique pour l’agencement de la garniture.
    Ma question : comment avez-vous produit ce creux ou si vous préférez comment avez vous ralenti la pousse au centre du palet ?
    J’ai bien une petite idée mais je vous laisse l’exclusivité…
    A vous lire chère Emma
    Bien à vous.

    • Reply
      Sunday August 16th, 2020 at 08:06 PM

      Bonjour ! Oui c’est bien pratique ce creux qui se forme naturellement à la cuisson. La pâte au bord chauffe plus vite et gonfle plus vite et plus longtemps que le centre. 😉

    Leave a Reply