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Pistachio & Strawberry Tartlets – Elegant French-Style Recipe with Confit and Pistachio Bavarois

These Pistachio & Strawberry Tartlets are a tribute to refined French pastry, combining sweet, nutty, and fruity notes in a stunning mini dessert. A buttery vanilla shortcrust tart holds layers of soft vanilla biscuit, a vibrant strawberry confit, and a delicate pistachio bavaroise, finished with a glossy neutral glaze and crushed pistachios.Perfect for summer gatherings, dinner parties, or an indulgent afternoon tea, these tartlets not only taste incredible but also look like something out of a pâtisserie window. Whether you're a seasoned pastry chef or a dessert enthusiast, this recipe is your invitation to create magic in the kitchen.With every bite, expect freshness, creaminess, and crunch – all in perfect harmony.
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Ingredients
  

✳️ Vanilla Shortcrust Pastry

  • 150 g cake flour low-gluten flour
  • 20 g almond flour
  • 90 g soft butter
  • 60 g powdered sugar
  • 35 g whole egg at room temperature
  • 1.5 g salt
  • A pinch of powdered vanilla
  • For egg wash dorure:
  • 20 g egg yolk
  • 5 g fresh cream

✳️ Vanilla Biscuit

  • 55 g full-fat plain yogurt
  • 22 g granulated sugar
  • 15 g dextrose or substitute with granulated sugar
  • 22 g inverted sugar or acacia honey
  • 55 g egg yolks
  • 65 g cake flour
  • 1.7 g baking powder
  • 1 pinch of salt
  • 30 g melted butter lukewarm
  • 20 g fresh cream
  • Powdered vanilla

✳️ Strawberry Confit

  • 245 g strawberry purée
  • 30 g granulated sugar I
  • 4 g pectin NH
  • 25 g granulated sugar II

✳️ Pistachio Bavaroise

  • 140 g crème anglaise see below
  • 35 g pistachio paste
  • 90 g whipping cream
  • 2.9 g gelatin 200 bloom
  • 15 g cold water for gelatin hydration

✳️ Crème Anglaise

  • 130 g whole milk
  • 65 g egg yolks
  • 60 g granulated sugar

✳️ Neutral Glaze

  • 160 g water
  • 160 g granulated sugar
  • 8 g gelatin 200 bloom
  • 40 g cold water for gelatin hydration

✳️ Extras

  • Chopped pistachios
  • Pistachio nibs or granules
  • Mycryo cocoa butter optional

Instructions
 

Shortcrust Pastry

  • In a stand mixer with the paddle attachment, combine butter, powdered sugar, almond flour, and vanilla until sandy.
  • Add the lightly beaten egg and mix to combine.
  • Finally, incorporate the sifted flour and salt.
  • Mix only until the dough comes together.
  • Shape into a flat disk, wrap in cling film, and refrigerate for 8 hours.
  • Next day, roll the dough to 2.5 mm thickness. Line six greased tart rings (7.5 cm diameter x 2 cm height).
  • Refrigerate for at least 2 hours or freeze until needed.
  • Egg Wash (Dorure)
  • Mix the egg yolk with cream and set aside.
  • Baking the Tart Shells
  • Preheat oven to 160°C (fan-assisted).
  • Bake the tart shells for 14 minutes. Remove the rings and lightly cool.
  • Brush outer edges with egg wash and bake for another 4 minutes.
  • Dust with Mycryo cocoa butter or brush the inside with egg wash if Mycryo is unavailable.
  • Let cool completely.

Vanilla Biscuit

  • Preheat oven to 150°C (fan-assisted).
  • In a bowl, mix yogurt with both sugars, vanilla, and egg yolks.
  • Add sifted flour, baking powder, and salt. Mix with a whisk.
  • Incorporate lukewarm melted butter and cream.
  • Pipe into a 20 cm square frame and bake for 20 minutes.
  • Cool, then cut six 6 cm discs with a cutter.

Strawberry Confit

  • Mix the second quantity of sugar with the pectin.
  • Heat strawberry purée with the first sugar to 50°C.
  • Add sugar/pectin mixture and stir.
  • Bring to a boil and cook for 2 minutes, stirring constantly.
  • Cool slightly, cover with cling film in contact, and refrigerate for at least 5 hours (preferably overnight).

Pistachio Bavaroise

  • Hydrate gelatin with water.
  • Make a crème anglaise: heat milk, yolks, and sugar to 82°C, stirring constantly.
  • Remove from heat, strain, weigh 140 g, and melt in the hydrated gelatin.
  • Add to pistachio paste and emulsify with an immersion blender.
  • Cool to 25–30°C, then fold in semi-whipped cream.
  • Pour into silicone molds or tart rings (7 cm x 2 cm).
  • Refrigerate, then freeze for 24 hours.

Neutral Glaze

  • Hydrate gelatin in water.
  • Boil water and sugar to 103°C.
  • Cool to 70°C, add melted gelatin and stir gently.
  • Let cool to 32°C before use.

🧩 Assembly

  • Soften the strawberry confit and pipe 20 g into each tart shell. Smooth the surface.
  • Place a biscuit disc on top and press gently.
  • Pipe 18 g of confit over the biscuit and smooth.
  • Refrigerate tartlets for 30 minutes.
  • Unmold frozen bavaroise domes, place on a rack, and glaze with neutral glaze at 32°C.
  • Place the domes on tartlets. Garnish tops with chopped pistachios and sides with pistachio nibs.

Notes

❄️ Serving

Refrigerate assembled tartlets for 2 hours to allow the bavaroise to thaw. Serve chilled.

🔖 Notes

  • Use fresh, sieved strawberry purée for best results.
  • If using Klassik Michalak tart rings (7 cm), cut biscuit with 5.5 cm cutter.
  • Bavaroise quantity is exact — no leftovers.