WHAT are the best TOOLS These TARTS?
You’ll want to buy some perforated tart rings. They are a bit pricey but they work SO well and last forever! These are the magic tart tings I used to bake the shells, I’ve started collecting them in all sorts of shapes and sized and I’m loving them. I used these silicone molds for my domes. They’re surprisingly handy and perfect for Baked Alaskas too! Baking on a perforated silicone sheet can give you a perfectly baked base with no bubbling. The steam that forms underneath can escape through the side so no docking is needed!
Only in cross section can you see the layers of flavor that await you in this amazing tart! The strawberry center is totally optional. You could opt for a pistachio cream or chocolate ganache center.
Pro Tips for make this tart
Make sure to freeze the tart shells completely before baking. The best bake will be achieved with a perforated silicone mat and a perforated tart ring. The strawberry centers are really optional. Use any flavor you’d like or just fill completely with the vanilla pastry cream. You can add finely chopped pistachios to the dough for some extra flavor and crunch. It will not roll out as smoothly but will taste delicious. Chill that dough if it becomes unmanageable! Don’t be afraid to make these in stages. You can make the dough one day, do the cutting and baking the next and then assemble with filling when you’re ready to serve.
Steps to assemble this pistachio tart
If you’ve tried this pistachio tart recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! French Pastry Lemon Tart Chocolate Tart Fruit Tart
