Fresh Strawberry Pistachio Tart Recipe (with Video)

Make the Pistachio Pastry Cream
1. Combine the pistachio milk, sugar, salt, and cornstarch in a medium saucepan
2. Cook, over medium heat, until the mixture thickens and comes to a boil, whisking constantly to prevent lumps
3. Once the mixture boils, count to 30 seconds while continuing to whisk energetically, then remove the pan from the heat
4. Off the heat, whisk in the butter until emulsified, then whisk in the vanilla paste, almond extract, and food coloring
5. Pour the cream into a shallow dish or pan and cover with plastic wrap touching the surface of the cream
6. Chill the cream until cool, at least 1 hour in the fridge
7. Once cool, dump the cream into a large bowl and whisk vigorously to make the mixture creamy again and to remove any lumps
Assemble the tart
1. Spread about 3/4 cup of Pistachio Praline Paste into the bottom of the tart shell
2. Spread the Pistachio Pastry Cream over this
3. Arrange the strawberries on top; I like to place them in concentric rings pointing outwards, but feel free to play around!
4. Finally, carefully brush the fruit with apricot jam to give a light shine to the tart
5. Finish with chopped pistachios
6. Finished tart keeps in the fridge for 2 days, covered, though I highly recommend serving this within 6 hours of assembly