Strawberry Mini Pies with Pistachio Paste
- Prep
- 10 min
- Cook
- 25 min
- Yield
- 1 tart (5 slices)
- Level
- medium
- Cuisine
- French
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.
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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
Method
8 steps- 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