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💝 An ideal recipe to offer...to others or to yourself!
A delicious blend of crunchy and melt-in-the-mouth, sweet and refreshing.
As my Mum has a passion for pistachios, I loved preparing this recipe for her. I give them to her on Mother's Day, her birthday or even when there's no special occasion but I want to please her.
💙 Why you'll love this recipe
- It's ultra-easy to make, with ingredients that are as simple to find as they are to use.
- It is mega greedy with a miniature format very practical
- Ideal as a gift or for yourself
✅ A recipe suitable for gluten intolerant/allergic people
There are gluten-free shortbread doughs. If you can't find any, try replacing it with gluten-free shortcrust pastry.
The rest of the ingredients in this recipe are gluten-free.
🐹 Are there any vegan alternatives?
To make this recipe vegan, simply make your own shortbread dough, removing the eggs and replacing the butter with margarine. Many recipes are available on the Internet.
The rest of the ingredients in this recipe will not be a problem for vegans.
💡 The edges of your dough fall back when baking: tip
It can happen, and it took me a very long time to find the solution.
If you want to sort this out, I'd recommend placing your pastry moulds, pierced with a fork beforehand, in the freezer for an hour or so. Then place them directly in the hot oven, where the thermal shock will prevent the edges from falling off!
🥰My best tip
As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
💡 Frequently Asked Questions
Although pistachio paste can be kept for 1 month in an airtight jar in the fridge, I recommend making the tartlets just before serving (or a few hours at the most): if you leave the pistachio paste on the tart base for too long, it won't be crunchy at all…
You can replace it with rapeseed, soybean or corn germ oil.
May to July included.
Out of season, I advise against using frozen strawberries.
Strawberry mini pies with pistachio
For the tartlets
- 1 shortcrust pastry
- 1 ⅓ cups fresh strawberries (200g)
For the pistachio paste
- 9 tablespoons shelled pistachios (70g)
- 1 tablespoon water (15g)
- 10 teaspoons sugar (40g)
- 5 teaspoons almond powder (20g)
- 2 tablespoons sesame oil or other neutral oil
- To make the pistachio paste, spread the pistachios out on a baking sheet lined with parchment paper and roast them in the oven for 10-15 minutes (they should be colored) at 310°F/155°C, using natural convection/static heat up and down.
- Meanwhile, lay out a large sheet of parchment paper on your work surface. Using a pencil, trace a diameter slightly larger than your molds 5 times. Cut out the patterns (don't throw away the scraps), then place them in the molds and poke holes in them with a fork. Bake for 15-20 minutes at 355°F/180°C, keeping an eye on them.
- Make a syrup by pouring the water and sugar into a saucepan and bring to the boil over medium heat. Pour the roasted pistachios into the syrup. Remove the pan from the heat and stir until the sugar "sands" (don't panic, this is normal).
- Put everything in a blender, add the almond powder and blend. Once you've obtained the beginnings of a powder, add the 1st tablespoon of sesame oil, then blend again for a few minutes. Very gradually, add the 2nd tablespoon of sesame oil and blend until you obtain a pistachio paste (this may take around ten minutes, depending on the processor).
- Wash and hull the strawberries, then cut each one in half. Finally, place the pistachio paste on the tart shells, arrange the strawberries on top and enjoy!
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Anti-waste: if you have any pistachio paste left over, spread it on the scraps, brown them with an egg yolk and bake them for 15 minutes at 355°F/180°C: it's delicious too!