A refined, patisserie-style dessert, this Cardamom Tart with Pistachio Cream and Strawberry Gelée is a modern composition of layers and textures. It begins with a buttery tart shell subtly infused with cardamom, filled with pistachio pastry and diplomat creams, topped with a dome of mascarpone-date mousse and a glossy strawberry gelée. Plated with vanilla bean cream and a crumble base, this elegant dessert beautifully balances sweet, nutty, and spiced flavors for a sophisticated and memorable presentation.
Why You’ll Love This Recipe
This dessert is a showstopper, combining the finesse of French patisserie with rich and inviting flavors. The aromatic cardamom tart shell contrasts beautifully with the smooth pistachio filling and light mascarpone mousse. The strawberry gelée adds a vibrant finish both in flavor and appearance. Every element is thoughtfully crafted, resulting in a dessert that delights both visually and in taste. Perfect for special occasions or when you’re looking to challenge your baking skills, this tart is as rewarding to make as it is to eat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Shell:
- all-purpose flour
- powdered sugar
- ground cardamom
- unsalted butter, cold and cubed
- large egg yolk
- cold water
For the Pistachio Pastry Cream:
- whole milk
- egg yolks
- granulated sugar
- cornstarch
- unsalted butter
- pistachio paste
- salt
For the Pistachio Diplomat Cream:
- pistachio pastry cream (prepared above)
- heavy cream, whipped
For the Mascarpone Date Mousse:
- mascarpone cheese
- pitted Medjool dates, pureed
- heavy cream, whipped
- maple syrup
For the Strawberry Gelée:
- fresh strawberries, puréed and strained
- sugar
- lemon juice
- powdered gelatin
- cold water
For Plating:
- vanilla bean whipped cream or ice cream
- graham or cookie crumble
Directions
- Prepare the Tart Shell:
Preheat oven to 350°F (175°C). In a food processor, pulse flour, powdered sugar, and ground cardamom. Add cold cubed butter and pulse until mixture is crumbly. Add egg yolk and just enough cold water for dough to come together. Press into tart rings and refrigerate for 30 minutes. Bake for 15–18 minutes or until golden. Let cool completely. - Make the Pistachio Pastry Cream:
Heat the milk in a saucepan until it begins to simmer. In a separate bowl, whisk egg yolks with sugar and cornstarch. Gradually temper the yolk mixture with the warm milk, then return everything to the saucepan. Cook over medium heat, whisking until thickened. Remove from heat and stir in butter, pistachio paste, and a pinch of salt. Press plastic wrap onto the surface and chill. - Prepare the Diplomat Cream:
Fold whipped cream gently into the cooled pistachio pastry cream until light and airy. Set aside. - Make the Mascarpone Date Mousse:
Beat mascarpone cheese with pureed dates and maple syrup until smooth. Fold in whipped cream until fully incorporated. Pipe or mold into dome shapes and freeze until firm for easy assembly. - Prepare the Strawberry Gelée:
Bloom gelatin in cold water. In a saucepan, warm strawberry puree with sugar and lemon juice. Stir in bloomed gelatin until dissolved. Pour into half-sphere silicone molds and refrigerate until fully set. - Assemble the Tart:
Spread a layer of pistachio pastry cream in the base of each tart shell. Pipe a layer of pistachio diplomat cream on top. Add a frozen dome of mascarpone-date mousse, then carefully place an unmolded strawberry gelée dome over it. Garnish with small strawberry dots and plate with a quenelle of vanilla cream over crumble.
Servings and timing
Servings: 6 tarts
Prep Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 20 minutes
Calories per serving: 380 kcal
Variations
- Nut-Free Option: Substitute the pistachio paste with vanilla bean pastry cream for a nut-free alternative.
- Fruit Variation: Replace strawberry gelée with raspberry or passionfruit for a different flavor profile.
- Spice Adjustments: Use cinnamon or nutmeg instead of cardamom for a warm variation.
- Citrus Accent: Add a touch of orange zest to the diplomat cream to complement the pistachio flavor.
- Chocolate Crumble: Swap the graham crumble with chocolate cookie crumble for added richness.
Storage/Reheating
Assembled tarts should be stored in the refrigerator and consumed within 2 days for best texture. Store components separately if making ahead: the tart shell can be kept in an airtight container at room temperature for 2–3 days, while the creams and gelée should be refrigerated. Avoid reheating this dessert; it is best served chilled or at cool room temperature to preserve its structure and flavor.
FAQs
Can I make the tart shells in advance?
Yes, the tart shells can be made 2–3 days ahead and stored in an airtight container at room temperature.
What is diplomat cream?
Diplomat cream is a combination of pastry cream and whipped cream, resulting in a lighter, more airy texture ideal for filling desserts.
Can I use store-bought pistachio paste?
Absolutely. High-quality store-bought pistachio paste works well in this recipe.
How do I mold the mousse into a dome?
Use silicone half-sphere molds for clean, round shapes. Freeze the mousse to help it unmold cleanly.
Can I skip the gelatin in the gelée?
Gelatin is essential for setting the gelée. Agar-agar could be used as a vegetarian substitute.
What’s the best way to puree dates?
Soak pitted Medjool dates in warm water for 10–15 minutes, then blend until smooth.
Can I substitute the mascarpone?
Cream cheese may be used, but it has a tangier flavor and firmer texture than mascarpone.
Is it possible to make this tart without tart rings?
Yes, you can use a muffin tin or mini tart pans, though the look may vary slightly.
How do I get the strawberry gelée glossy?
Strain the puree well and avoid overcooking. Chilling it completely in molds also helps achieve a smooth, glossy surface.
Can I make this dessert gluten-free?
Use a gluten-free flour blend for the tart shell and ensure all other components are gluten-free.
Conclusion
The Cardamom Tart with Pistachio Cream and Strawberry Gelée is an elegant, modern dessert that captures the sophistication of fine patisserie. With its delicate layers and refined flavors, it’s perfect for impressing guests or celebrating a special moment. Though it involves multiple steps, each component contributes to a final presentation that is as stunning as it is delicious. This recipe invites you to explore the harmony of spice, nut, fruit, and cream in a beautifully balanced dish.
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Cardamom Tart with Pistachio Cream and Strawberry Gelée
- Total Time: 1 hour 20 minutes
- Yield: 6 tarts
- Diet: Vegetarian
Description
Elevate your dessert game with this Cardamom Tart with Pistachio Cream and Strawberry Gelée – a luxurious patisserie-style treat. Featuring a spiced tart shell, silky pistachio pastry and diplomat creams, mascarpone-date mousse, and a glossy strawberry gelée dome, it’s a stunning plated dessert that blends French technique with bold, modern flavors.
Ingredients
For the Tart Shell:
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1 1/4 cups all-purpose flour
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1/4 cup powdered sugar
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1/4 tsp ground cardamom
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1/2 cup unsalted butter, cold and cubed
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1 large egg yolk
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1-2 tbsp cold water
For the Pistachio Pastry Cream:
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1 cup whole milk
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3 egg yolks
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1/4 cup granulated sugar
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2 tbsp cornstarch
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2 tbsp unsalted butter
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1/4 cup pistachio paste
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Pinch of salt
For the Pistachio Diplomat Cream:
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1 cup pistachio pastry cream (from above)
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1/2 cup heavy cream, whipped
For the Mascarpone Date Mousse:
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1/2 cup mascarpone cheese
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1/4 cup pitted Medjool dates, pureed
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1/4 cup heavy cream, whipped
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1 tbsp maple syrup
For the Strawberry Gelée:
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3/4 cup fresh strawberries, puréed and strained
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2 tbsp sugar
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1 tsp lemon juice
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1 1/2 tsp powdered gelatin
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2 tbsp cold water
For Plating:
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Vanilla bean whipped cream or ice cream
-
Graham or cookie crumble
Instructions
Prepare the Tart Shell:
-
Preheat oven to 350°F (175°C).
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In a food processor, pulse flour, sugar, and cardamom.
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Add cold butter and pulse until mixture resembles coarse crumbs.
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Mix in egg yolk and just enough cold water until dough comes together.
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Press dough into tart rings and chill for 30 minutes.
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Bake for 15–18 minutes until golden. Let cool completely.
Make the Pistachio Pastry Cream:
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Heat milk in a saucepan until just simmering.
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In a bowl, whisk yolks, sugar, and cornstarch.
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Temper with warm milk, then cook the mixture over medium heat until thickened.
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Remove from heat and stir in butter, pistachio paste, and salt.
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Cover with plastic wrap (touching the surface) and chill.
Prepare Pistachio Diplomat Cream:
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Fold whipped cream into chilled pistachio pastry cream until smooth and airy.
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Pipe into cooled tart shell.
Make Mascarpone Date Mousse:
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Beat mascarpone, date puree, and maple syrup until smooth.
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Gently fold in whipped cream.
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Pipe or mold into domes. Freeze if needed to firm.
Prepare Strawberry Gelée:
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Bloom gelatin in cold water.
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Heat puréed strawberries, sugar, and lemon juice until warm.
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Stir in bloomed gelatin until dissolved.
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Pour into half-sphere molds and chill until set.
Assemble the Tart:
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Layer tart shell with pistachio pastry cream, then diplomat cream.
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Place the frozen mousse dome on top.
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Unmold and place the strawberry gelée dome over the mousse.
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Garnish with strawberry dots and serve with a quenelle of vanilla cream atop crumble.
Notes
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For smooth mousse and gelée, strain purées thoroughly.
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Chill components between assembly stages for best structure.
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Tart shells and creams can be prepared a day ahead.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking + Chilling
- Cuisine: French-inspired
