Matcha Strawberry Pistachio Tart
Pistachio and matcha collide in this outstanding matcha strawberry pistachio tart. It is a homemade flaky tart dough that is filled with a pistachio custard filling, and has a strawberry gelee, and matcha whipped ganache.
These pistachio tarts are gorgeous and so elegant. Serve them up at a wedding shower, brunch, or for an after dinner dessert. You will love the ultra creamy whipped ganache that is piped on top.
Table of Contents
Ingredients Needed
- Pistachio Paste
- Mascarpone
- Granulated Sugar
- Eggs
- Whole Milk
- Almond Extract
- Flour
- Butter
- Salt
- Strawberries
- Lemon Juice
- Gelatin Sheets
- Heavy Cream
- Invert Sugar
- White Chocolate
- Matcha Powder
How to Make
Pistachio Custard Filling
Take your mascarpone and beat with a stand mixer with the whisk attachment.
Add in the sugar and cream and mix until smooth.
Add in the eggs while mixing slowly, followed by the milk and the pistachio paste and extract.
Whisk until smooth.
Pate Brisee (pie dough)
Preheat the oven and then cut the butter into 1 inch cubes.
In a bowl or stand mixer use the paddle and mix the flour, salt and cold butter until the butter is the size of peas.
Now add in the water, and work it till the dough forms. Do not overmix.
Add flour to the work area and then form a ball of the dough and cut into 8 equal pieces using a bench scraper or a knife, do not do this with your hands.
Push each portioned dough by using the lowest part of the hand, you will be smearing the butter. This is called fraisage, work the dough as directed. Then, cover the dough and rest in the fridge.
When it is ready you will work on preparing the tart pan with the dough as directed in the recipe card.
Strawberry Gelee
Heat strawberries with salt, lemon juice, and sugar in a saucepan. You will cook to soften the fruit and create a light boil.
Strain the mixture and then put the liquid back in the pan and add the gelatin and mix to combine.
Matcha Whipped Ganache
Boil heavy cream with inverted sugar and salt. You can use light corn syrup or glucose syrup to replace the inverted sugar.
Pour over the chocolate and you will let it rest for a minute. Then stir to combine.
Add gelatin and emulsify with an immersion blender.
Chill as directed. Then whip to create the whipped ganache when ready.
How to Assemble Tart
Start by baking your tart and custard, and prepare the strawberry gelee.
Once the tart is cooled then add the gelee, and refrigerate to set the gelee.
Whip up the matcha ganache, and pipe on top of the tarts, and you can top with freeze dried strawberries if you want.
How to Store Tarts
Place the pistachio matcha tarts in an airtight container and store them in the fridge. The filling needs to stay chilled or it will spoil.
I recommend eating within the first few days of making this, as it is best within the first 24 hours.
Alternative Ways to Decorate the Tarts
- Add sliced fresh strawberries on top for a garnishment. You could make a ring of strawberries, or butterfly one and place it in the center for a pop of color.
- Add meringue dollop cookies around the edge of the tart for an added crunch of sweetness.
- Mint leaves could be used for garnishment as well.
FAQs
If you are new to matcha, it is going to offer a nutty and grassy note in terms of flavor. You can tell it is a very rich and bold tea flavor but the grassy or earthy components kind of overpower the rest.
Matcha does contain more caffeine than a traditional cup of coffee. So take note of that when you are working with matcha. Depending on the brand will depend on the amount of caffeine so that varies. Read the back of the label.
More Tarts
Printable Recipe Card
Matcha strawberry pistachio tart
Ingredients
Pistachio custard filling:
- 75 g pistachio paste commercially available
- 115 g mascarpone room temperature
- 75 g granulated sugar
- 2 large eggs room temperature
- 115 g whole milk
- ¼ tsp almond extract
Pate brisee
- 450 g all-purpose flour
- 225 g butter cut into 1-inch pieces, cold
- 8 g Kosher salt
- 120-170 g ice cold water
Strawberry Gelée:
- 170 g strawberries cut in small pieces
- 85 g granulated sugar
- 1 tbsp lemon juice
- Pinch of salt
- 2 gelatin sheets bloomed
Matcha whipped ganache:
- 225 gheavy cream
- 22 g invert sugar e.g corn syrup
- Pinch of salt
- 60 g high quality white chocolate 30-35%
- 2 gelatin sheets bloomed
- 2 tsp matcha powder
Instructions
Pistachio custard filling:
- Beat mascarpone using a whisk attachment in the stand mixer
- Add sugar and cream until smooth.
- Add eggs in a few additions while mixing on slow. Add then milk, almond extract and pistachio paste.
- Whisk until smooth.
Pate brisee (pie dough) recipe – flaky tart dough
- Preheat oven to 350F
- Cut the butter into small uniform pieces (1 inch)
- In the bowl of a stand mixer fitted with a paddle, add flour, salt and cold butter. Mix butter into flour on low speed until the butter is pea sized
- Slowly add the cold water, do not add it all but do until the dough comes together at this point stop mixing.
- Add flour to the table and form a ball with the dough, using a knife or bench scraper divide it into 8 pieces.
- Using the lower part of the hand, push each portioned dough against the kitchen counter (this process is called fraisage)
- Place up to 4 dough on top of each other and carefully combine them to form a ball (do not knead or over work the dough)
- Cover with plastic film and let rest in the fridge.
- – Roll onto desired tart pan, score the dough with a fork or a paring knife. Read my post on how to prepare the tart shell. (I will have this ready by the time the website is going live)
- -Freeze the tart mold for about 15-30min. Put parchment paper on top of the tart, place pie weights or beans on top.
- -Place the frozen mold directly in the oven and partially bake at 350F for about 15min.
- – Remove from the oven, let cool and remove the pie weights.
- – Fill ¾ with the pistachio custard.
- Place back in the oven and bake for another 15-20, until the custard is cooked, use a toothpick to check by poking the custard, the toothpick should be clean.
Strawberry Gelée:
- – Heat strawberries, salt, lemon juice and sugar in a saucepan until the fruit is soft and the mixture slightly boils.
- – Strain the mixture. Put back the liquid in the saucepan and heat if it’s cooled
- – Add gelatin when the temperature is at 150F or lower. Combine well.
Matcha whipped ganache:
- Boil heavy cream with invert sugar and salt.
- – Pour over chocolate, let sit for 1min, stir to combine
- – Add gelatin, the temperature should not be above 150F. Emulsify with an immersion blender.
- – Chill for at least 4hr in the fridge. It is best to chill overnight
- – Whip at low speed in stand mixer using a whisk attachment until smooth.
Tart Assembly:
- While the tart bakes prepare the strawberry gelee.
- Once the tart shell with the custard is cool add the gelee, which should still be thin in texture. Place in the fridge for the gelee to set.
- While the gelee is setting, whip the matcha ganache.
- Place the whipped ganache in a piping bag fitted with a St. Honore tip (Ateco). Other piping tips work as well if you would like to do your own piping designs.
- Pipe the whipped ganache.
- Optional, sprinkle the tart with freeze-dried strawberries.
- Keep in the fridge
