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Strawberry and pistachio tart

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Treat your dinner party guests to this Strawberry and pistachio tart for dessert. Served with cinnamon mascarpone, it’s creamy, sweet and delicious. Give it a go!

  • Serves8
  • Cook time50 minutes
  • Prep time20 minutes
Strawberry and pistachio tart

Ingredients

  • ½ cup (70g) pistachios
  • ½ cup (60g) almond meal
  • 100g butter, softened
  • ½ cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 Coles Australian Free Range Egg yolk
  • ¼ cup (35g) plain flour
  • ½ cup (160g) strawberry jam
  • 350g fresh strawberries, washed, thinly sliced
  • 1 cup (250g) mascarpone
  • 1 tbs icing sugar
  • 1 tsp Coles Ground Cinnamon
  • Small mint leaves, to serve

Shortcrust pastry

  • 1½ cup (225g) plain flour
  • 1/3 cup (55g) icing sugar
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the pastry, process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tsp chilled water. Process until dough just comes together. Turn onto a floured surface and shape into a disc. Cover and place in the fridge for 30 mins to chill.
  2. Step 2

    Preheat oven to 200°C. Roll dough on a lightly floured surface to a 3mm-thick disc. Line base and side of a 22cm-round fluted tart pan with removable base with pastry. Trim the edge. Place in the fridge for 15 mins to chill.
  3. Step 3

    Line the pastry with baking paper and fill with pastry weights. Bake for 10 mins. Remove the paper and weights. Bake for a further 10 mins or until lightly golden. Reduce oven to 180°C.
  4. Step 4

    Meanwhile, process the pistachios until finely ground. Add the almond meal and process until combined.
  5. Step 5

    Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and egg yolk and combine. Add the pistachio mixture and the flour and stir to combine. Spread filling over the pastry case. Bake for 30 mins or until the filling is set. Set aside to cool completely.
  6. Step 6

    Melt the jam in a saucepan over low heat. Strain through a fine sieve into a bowl. Discard seeds. Brush half the jam over the filling. Arrange strawberry over top. Lightly brush the strawberry with the remaining jam.
  7. Step 7

    Combine mascarpone, icing sugar and cinnamon in a bowl. Place strawberry tart onto a serving plate. Top with mint leaves. Serve with cinnamon mascarpone.

    Strawberry and pistachio tart

    Strawberry and pistachio tart
    • Serves8
    • Cook time50 minutes
    • Prep time20 minutes
    Ingredients
    • ½ cup (70g) pistachios
    • ½ cup (60g) almond meal
    • 100g butter, softened
    • ½ cup (110g) caster sugar
    • 1 Coles Australian Free Range Egg
    • 1 Coles Australian Free Range Egg yolk
    • ¼ cup (35g) plain flour
    • ½ cup (160g) strawberry jam
    • 350g fresh strawberries, washed, thinly sliced
    • 1 cup (250g) mascarpone
    • 1 tbs icing sugar
    • 1 tsp Coles Ground Cinnamon
    • Small mint leaves, to serve

    Shortcrust pastry

    • 1½ cup (225g) plain flour
    • 1/3 cup (55g) icing sugar
    • 125g chilled butter, chopped
    • 1 Coles Australian Free Range Egg yolk
      Description

      Treat your dinner party guests to this Strawberry and pistachio tart for dessert. Served with cinnamon mascarpone, it’s creamy, sweet and delicious. Give it a go!

      Method
      1. Step 1

        To make the pastry, process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tsp chilled water. Process until dough just comes together. Turn onto a floured surface and shape into a disc. Cover and place in the fridge for 30 mins to chill.
      2. Step 2

        Preheat oven to 200°C. Roll dough on a lightly floured surface to a 3mm-thick disc. Line base and side of a 22cm-round fluted tart pan with removable base with pastry. Trim the edge. Place in the fridge for 15 mins to chill.
      3. Step 3

        Line the pastry with baking paper and fill with pastry weights. Bake for 10 mins. Remove the paper and weights. Bake for a further 10 mins or until lightly golden. Reduce oven to 180°C.
      4. Step 4

        Meanwhile, process the pistachios until finely ground. Add the almond meal and process until combined.
      5. Step 5

        Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and egg yolk and combine. Add the pistachio mixture and the flour and stir to combine. Spread filling over the pastry case. Bake for 30 mins or until the filling is set. Set aside to cool completely.
      6. Step 6

        Melt the jam in a saucepan over low heat. Strain through a fine sieve into a bowl. Discard seeds. Brush half the jam over the filling. Arrange strawberry over top. Lightly brush the strawberry with the remaining jam.
      7. Step 7

        Combine mascarpone, icing sugar and cinnamon in a bowl. Place strawberry tart onto a serving plate. Top with mint leaves. Serve with cinnamon mascarpone.