Strawberries are at their best in late spring, red, sun-kissed and freshly picked.
They are delicious eaten as is, but strawberries also go well with a variety of other foods.
Some combinations might look surprising, but believe me they are always tasty and delicious.
Here are some of the winning combinations with strawberries:
- rhubarb ;
- basil;
- ginger;
- balsamic vinegar;
- black or pink pepper;
- cinnamon;
- mint;
- vanilla;
- almonds;
- chocolate;
- and pistachios.
Curious to try one of these combinations?
Here is a recipe that mixes pistachio with strawberries with a touch of white chocolate.
These are small puff pastry bites, filled with a pistachio cream made from white chocolate and whipping cream, topped with strawberries.
It’s beautiful on a dessert table and perfect to end a meal on a light and sweet note.
Tips to make this strawberry tart recipe
For the recipe, I recommend using store-bought puff pastry blocks, but you can also use rolled out sheets of pastry if that’s what you have. As I always say, let’s keep things simple!
It is also possible to prepare the pistachio cream a little in advance since it can be stored in an airtight container in the refrigerator for up to one day.
Easy Strawberry Recipe: Strawberry Pistachio Cream Tarts
The perfect dessert for your next party! It's a tasty addition to any dessert table and these strawberry delights topped with a pistachio cream are guaranteed to please any palate.
Ingredients
- Flour (to flour the surface)
- 1 package (400 g) puff pastry, thawed according to package directions
- 2 cups (500 mL) strawberries, each sliced into 8 wedges
- 1 cup (250 mL) raw pistachios
- 1/2 cup (125 mL) white chocolate, melted
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) apricot jam
- White chocolate chips for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Lightly flour work surface and roll out puff pastry to 1/8-inch (3 mm) thickness. Using a 2-inch (5 cm) cookie cutter, cut out 24 to 26 pieces in the shape of your choice.
- Arrange pieces on a parchment paper-lined baking sheet.
- Place 3-4 strawberry wedges in the center of each piece, making sure to leave a 1/4-inch (5 mm) margin all around.
- Bake in center of oven for 13 minutes, until golden brown. Remove and let cool.
To make the pistachio cream:
- Place pistachios in a blender, and pulse until fine crumbs form.
- Remove 1 tbsp (15 mL) of the pistachio crumbs and set aside.
- Add melted white chocolate and whipping cream to blender.
- Blend until thick and creamy, about 15 seconds.
- Scrape mixture into a pastry bag fitted with a plain round tip and set aside.
- Place apricot jam in a small bowl and heat in microwave until liquid.
- Lightly brush the sides of each puff pastry crust with apricot jam, then dip one side into the reserved pistachio crumbs.
- Spoon about 2 tbsp (30 mL) of pistachio cream into each puff pastry shell.
- Top with remaining strawberry wedges and glaze with apricot jam.
- Decorate with white chocolate shavings, if desired.
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.