Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cardamom Tart with Pistachio Cream and Strawberry Gelée

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mari
  • 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:

  • 1 1/4 cups all-purpose flour

  • 1/4 cup powdered sugar

  • 1/4 tsp ground cardamom

  • 1/2 cup unsalted butter, cold and cubed

  • 1 large egg yolk

  • 1-2 tbsp cold water

For the Pistachio Pastry Cream:

  • 1 cup whole milk

  • 3 egg yolks

  • 1/4 cup granulated sugar

  • 2 tbsp cornstarch

  • 2 tbsp unsalted butter

  • 1/4 cup pistachio paste

  • Pinch of salt

For the Pistachio Diplomat Cream:

  • 1 cup pistachio pastry cream (from above)

  • 1/2 cup heavy cream, whipped

For the Mascarpone Date Mousse:

  • 1/2 cup mascarpone cheese

  • 1/4 cup pitted Medjool dates, pureed

  • 1/4 cup heavy cream, whipped

  • 1 tbsp maple syrup

For the Strawberry Gelée:

  • 3/4 cup fresh strawberries, puréed and strained

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 1/2 tsp powdered gelatin

  • 2 tbsp cold water

For Plating:

 

  • Vanilla bean whipped cream or ice cream

  • Graham or cookie crumble

Instructions

Prepare the Tart Shell:

  1. Preheat oven to 350°F (175°C).

  2. In a food processor, pulse flour, sugar, and cardamom.

  3. Add cold butter and pulse until mixture resembles coarse crumbs.

  4. Mix in egg yolk and just enough cold water until dough comes together.

  5. Press dough into tart rings and chill for 30 minutes.

  6. Bake for 15–18 minutes until golden. Let cool completely.

Make the Pistachio Pastry Cream:

  1. Heat milk in a saucepan until just simmering.

  2. In a bowl, whisk yolks, sugar, and cornstarch.

  3. Temper with warm milk, then cook the mixture over medium heat until thickened.

  4. Remove from heat and stir in butter, pistachio paste, and salt.

  5. Cover with plastic wrap (touching the surface) and chill.

Prepare Pistachio Diplomat Cream:

  1. Fold whipped cream into chilled pistachio pastry cream until smooth and airy.

  2. Pipe into cooled tart shell.

Make Mascarpone Date Mousse:

  1. Beat mascarpone, date puree, and maple syrup until smooth.

  2. Gently fold in whipped cream.

  3. Pipe or mold into domes. Freeze if needed to firm.

Prepare Strawberry Gelée:

  1. Bloom gelatin in cold water.

  2. Heat puréed strawberries, sugar, and lemon juice until warm.

  3. Stir in bloomed gelatin until dissolved.

  4. Pour into half-sphere molds and chill until set.

Assemble the Tart:

  1. Layer tart shell with pistachio pastry cream, then diplomat cream.

  2. Place the frozen mousse dome on top.

  3. Unmold and place the strawberry gelée dome over the mousse.

  4. Garnish with strawberry dots and serve with a quenelle of vanilla cream atop crumble.

Notes

  • For smooth mousse and gelée, strain purées thoroughly.

  • Chill components between assembly stages for best structure.

  • 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

Find it online: https://yumandjoy.com/cardamom-tart-with-pistachio-cream-and-strawberry-gelee/