Strawberry Pistachio Tart Recipe

Strawberry Pistachio Tart


An original recipe by Chef Julie Elkind

4 steps

Recipe Step by Step


Pistachio Ganache

1500g Valrhona Ivoire White chocolate
375gPistachio Paste
30g Glucose Syrup
3g Salt
1500g Heavy Cream
12g Vanilla Paste

Combine white chocolate, pistachio paste, glucose, and salt in a mixing bowl.

Bring heavy cream and vanilla to a boil and pour over chocolate and other ingredients. Once completely smooth and homogenized pour into tart shells and let set.


Strawberry Ganache (disks & filling)

1500g Valrhona Strawberry Inspiration
875g Heavy cream
5g Glucose Syrup

Bring heavy cream to a boil and pour over chocolate and glucose. Mix to homogenized

Pour into silikomart tourbillon molds and allow to set


Vanilla Sucree Dough

2 lbs Butter

540g Sugar

3tsp Salt

15 yolks ( ½ pint pasteurized yolks)

1540g Cake Flour

2 TVanilla Paste

Cream butter and sugar to fluffy

Add yolks and Vanilla

Add the flour and salt and Mix until combine


Toasted Milk Ice Cream Base

2484g        Milk

792g          Heavy Cream

340g          Toasted Milk Powder

500g          Sugar

5g              Vanilla Extract

28g            Ice Cream stabilizer powder

240g          Glucose powder

5g              Salt

Bring milk, heavy cream, milk powder, and sugar to a boil.

Add the remaining ingredients to the liquid and blend thoroughly with a hand blender.

Strain through the chinois and cool on an ice bath.

Assembly and finishing

Strawberry Pistachio Tart Recipe

Fill pistachio ganache in the chocolate tart shell while ganache is fluid and warm and allow to set it fridge or freezer until firm. Unmold the strawberry disk and place it on top of the ganache tart. Place three chocolate curls onto the top of the strawberry disk. Cut one fresh strawberry into quarters and lean them on top of the white chocolate curls. Finish the tart by garnishing with two springs of micro affila cress.