Sweet Sunday!: Pistachio Berry Tart


Hello everyone!

Hope you are doing good this time of the week! I know I’m not posting on the same days as my titles, being on holiday I don’t see the days go so I’m always late! As soon as I’m back and starting at my job I will start scheduling my posts so you can expect them every Monday (or Sunday if it’s a Sweet post) and Fridays! I will try to do my best to have these up on time so you know when to check them out!

It’s been a while since I posted a Sweet Sunday post so thought I should do so as I have the pictures on my laptop. I did this tart for my boyfriend’s birthday. He loves pistachios in cakes so made up this recipe that I thought would be a great idea for him and he really liked it!


I usually do it with almonds and not pistachios as these are my favorites but anything to make my other half happy makes me happy, and being creative in the kitchen is always fun!

Here’s the ingredients that you need:


200g flour
80g white sugar
120g butter
1tsp salt
1 vanilla bean
1 egg

A pack strawberries and a pack raspberries
Broken pistachios for decoration

60g almond powder
90g pistachio powder
80g granulated sugar
50g butter
2 eggs


Here’s the process:
Start by preparing the dough by mixing the flour, sugar and butter together. Then add the salt, the vanilla extract and the egg. Once the flour has been thoroughly mixed together, let it sit for 30 minutes.
Preheat oven at 160ºC.
Butter a tart platter and set the dough. Let it sit in the fridge for about 15 minutes. Add a baking sheet on top with some baking beans over so that the dough can’t lift in the oven and set in the oven for 15 minutes, then remove the beans and leave it for an extra 5 minutes.

In the meantime, prepare the creme by mixing all the increadients together until you get a smooth consistency. Add it on top of the tart after the extra 5 minutes and leave in the oven for about 15 minutes until the tart is golden.

Leave it to cool before adding the fruits on top. I also like to add the sauce of the berries right before serving as it mixes well with the creme.


Don’t forget to tag me if you recreate this recipes or if they inspire you to your own!


Love, Jen xx


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