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No bake strawberry pistachio tartlets

These no bake strawberry pistachio tartlets are a stunning summer dessert, perfect for when you don’t want to turn on your oven! They are gelatin free and easy to make gluten free as well
Print Recipe
Prep Time 45 minutes
Cook Time 0 minutes
Chill Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 6 small tarts

Equipment

  • 6 3 in (8cm) tart rings They should not be perforated
  • Mixing bowl
  • spatula
  • Whisk
  • Small sauce pan or pot
  • Parchment paper
  • Large star piping tip (optional)

Ingredients
  

Crunchy no bake tart shell

  • 60g (2 oz) white chocolate, melted
  • 40g (2 1/2 tbsp) pistachio butter
  • 40g (2 1/2 tbsp) almond butter1
  • 45g (1/3 cup) roasted pistachios, chopped
  • 20g (1/2 cup) plain corn flakes
  • 45g (1/3 cup) butter biscuits, crumbled2
  • 1g (1/16 tsp) salt

Diplomat cream

  • 240g (1 cup) whole milk3
  • 1/2 vanilla bean (or 1 tsp vanilla extract)
  • 40g (3 tbsp) sugar
  • 15g (1 1/2 tbsp) corn starch
  • 2 egg yolks
  • 120g (1/2 cup) heavy cream

For assembling

  • 250g (9 oz) fresh strawberries
  • crushed pistachios
  • 2 tbsp apricot jam, melted (optional)4

Instructions
 

Make the tart shell

  • In a mixing bowl, mix together the melted white chocolate, pistachio butter, and almond butter until well combined. Add the chopped roasted pistachios, corn flakes, crushed butter biscuits, and salt. Mix until thoroughly combined, making sure that there are no large chunks
  • Line a baking sheet or plate with parchment paper and place your tart rings on top. Spoon the mixture into the ring, and use a small spoon to press against the sides and bottom of the ring to form a thin tart shell. It's okay to squash the mixture until everything is compact
  • Place in the fridge to chill for 1 - 2 hours, or until firm
  • Once firm, demold and place back in the fridge to chill until ready to fill

Make the diplomat cream

  • In a bowl, whisk together the egg yolks, corn starch, and sugar until it falls off your whisk in ribbons. Set aside
  • In a small sauce pan, heat up the milk and vanilla to a boil. Pour half the hot milk into the egg mixture while whisking the eggs. Return everything back into the pot and bring back up to a boil. Whisk continuously while on the stove
  • Boil for 1 - 2 minutes, whisking continuously, until the mixture is thick and smooth
  • Film on contact and place in the freezer to quickly drop the temperature. Once the temperature has dropped, store in the fridge until ready to use
  • Once the pastry cream is ready, whip the heavy cream to stiff peaks
  • In a bowl, whisk the chilled pastry cream until completely smooth, then fold in the heavy cream

Assemble the tarts

  • Pipe or spoon the diplomat cream into the chilled tart shells
  • Top with fresh strawberries. For a beautiful shine, brush the strawberries with melted apricot jam
  • Sprinkle with crushed pistachios. Keep in the fridge until ready to serve

Notes

  1. I use half almond butter since it's a little more affordable than pistachio butter. If you'd like, you can use 100% pistachio butter instead
  2. I use store-bought butter cookies. Any brand should work
  3. Whole milk creates the richest flavor. However, you can substitute with 2%, skim, or plant based milks. The final result won't be quite as rich and thick
  4. Brushing the strawberries with melted apricot jam is optional, but it adds shine and protects the strawberries from drying out
  5. To make this recipe gluten free, use gluten free corn flakes and butter cookies
  6. Keep the tarts in the fridge until ready to serve
Keyword no bake, pistachio, strawberry, tart