Strawberry Mini Pies with Pistachio Paste
Individual shortcrust tartlets filled with homemade pistachio paste and topped with fresh strawberry halves. Roasted pistachios are ground with almond powder and sesame oil into a creamy spread, while pre-baked pastry shells provide a crisp base. A simple dessert combining nutty depth with bright berry freshness.
Ingredients
- 1 shortcrust pastry
- 1 ⅓ cups fresh strawberries, hulled and halved
- 9 tablespoons shelled pistachios
- 1 tablespoon water
- 10 teaspoons sugar
- 5 teaspoons almond powderhazelnut powder1:1nut
earthier flavor
- 2 tablespoons sesame oil, or neutral oil
Instructions
- 1
Spread shelled pistachios on a parchment-lined baking sheet and roast at 300°F for 10-15 minutes until colored, using natural convection heat.
- 2
Trace 5 circles slightly larger than your molds on parchment paper, cut out patterns, place in molds, and poke holes with a fork.
- 3
Bake pastry shells at 350°F for 15-20 minutes, watching carefully.
- 4
Heat water and sugar in a saucepan over medium heat until boiling. Pour in roasted pistachios, remove from heat, and stir until sugar granulates.
- 5
Transfer pistachio mixture to a blender, add almond powder, and blend.
- 6
Add first tablespoon of sesame oil and blend several minutes. Gradually add second tablespoon, blending for around ten minutes total until pistachio paste forms.
- 7
Wash, hull, and halve strawberries.
- 8
Fill cooled pastry shells with pistachio paste, top with strawberry halves, and serve.
Tips
When sugar granulates in the hot pistachio mixture, this is intentional and normal; do not discard.
Blending pistachio paste requires patience; total time around ten minutes depending on food processor power.
Monitor pastry shells during baking to prevent over-browning.
Good to Know
Keep filled tarts in an airtight container refrigerated up to 1 day. Pastry shells and pistachio paste store separately for longer shelf life.
Bake pastry shells up to 2 days ahead. Make pistachio paste up to 3 days ahead. Assemble tarts within 2 hours of serving.
Serve at room temperature or chilled. Optional: dust with powdered sugar or garnish with mint.
Common Mistakes
Do not discard sugar when it crystallizes; this is the intended consistency.
Add sesame oil gradually during blending to avoid separating the paste.
Pierce pastry shells with fork to prevent excessive puffing during bake.
Substitutions
earthier flavor