Strawberry Pistachio Tart

This Strawberry Pistachio Tart is not only stunning to look at but also incredibly easy to make. Perfect for spring brunches, summer picnics, or just treating yourself to something special.
The best part? It’s made with simple, everyday ingredients that come together to create a dessert that’s both elegant and approachable. Let’s get baking!
Why You’ll Love This Strawberry Pistachio Tart
This tart is the ultimate crowd-pleaser. The combination of sweet strawberries and rich pistachio filling is a match made in dessert heaven.
It’s no-bake (except for the crust, which is super simple), so you don’t have to worry about complicated baking techniques. Plus, it’s a showstopper—your friends and family will think you spent hours in the kitchen, but we’ll keep that our little secret.
Whether you’re a seasoned baker or a newbie, this recipe is foolproof and fun to make. And hey, it’s a great way to use up those fresh strawberries when they’re in season!
How to Make It
Making this Strawberry Pistachio Tart is easier than you might think, and I’ll walk you through every step. Let’s start with the crust, move on to the filling, and finish with the beautiful strawberry topping.
Step 1: The Crust
First, preheat your oven to 350°F (175°C). Grab your food processor and add 1 ½ cups of shelled pistachios. Pulse them until they’re finely ground—you want a sandy texture, not a paste. Add 1 cup of all-purpose flour, ¼ cup of granulated sugar, and a pinch of salt. Pulse again to combine.
Now, add ½ cup of cold, cubed unsalted butter. Pulse until the mixture looks like coarse crumbs. It should hold together when you press it between your fingers. If it’s too dry, add a teaspoon of cold water and pulse again.
Press this mixture into a 9-inch tart pan with a removable bottom. Make sure to cover the bottom and sides evenly. Use the back of a spoon or a measuring cup to press it down firmly. Bake for 15 minutes or until the crust is golden and smells nutty. Let it cool completely before adding the filling.
Step 2: The Filling
While the crust is cooling, let’s make the creamy pistachio filling. In a large mixing bowl, beat 8 oz of softened cream cheese until it’s smooth and fluffy. Add ½ cup of powdered sugar, ½ cup of finely ground pistachios, and 1 teaspoon of vanilla extract. Mix until everything is well combined.
In a separate bowl, whip ½ cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. This will make the filling light and airy. Spread the filling evenly over the cooled crust using an offset spatula or the back of a spoon.
Step 3: The Strawberry Topping
Wash and slice 2 cups of fresh strawberries. Pat them dry with a paper towel to remove any excess moisture—this keeps the tart from getting soggy. Arrange the strawberry slices on top of the filling in whatever pattern you like. I love a spiral design, but you can also go for concentric circles or just scatter them artfully.

For a glossy finish, warm 2 tablespoons of apricot jam in the microwave for 10-15 seconds. Brush it lightly over the strawberries. This step is optional, but it adds a beautiful shine and a touch of sweetness.
Chill the tart in the fridge for at least 2 hours to set. Once it’s firm, slice and serve!
Make Ahead Method
This tart is a fantastic dessert to prepare ahead of time, especially if you’re hosting a gathering or just want to get a head start on your baking. Here’s how to do it:
1. Crust and Filling in Advance
You can make the crust and filling up to 2 days ahead. Bake the crust as directed, let it cool completely, and store it at room temperature in an airtight container. Prepare the filling, cover it tightly with plastic wrap, and store it in the fridge.
When you’re ready to assemble, let the filling sit at room temperature for 10-15 minutes to soften slightly. Spread it over the crust, add the strawberries, and chill the tart for at least 2 hours before serving.
2. Fully Assembled Tart
If you want to assemble the entire tart ahead of time, you can do so up to 24 hours in advance. Cover it tightly with plastic wrap or place it in a cake carrier to prevent the strawberries from drying out. Keep it in the fridge until you’re ready to serve.
3. Freezing Option
You can freeze the tart (without the strawberries) for up to a month. Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the fridge overnight, then add fresh strawberries before serving.
Pro Tips
Here are some expert tips to ensure your Strawberry Pistachio Tart turns out perfect every time:
- Toast the Pistachios: Toasting the pistachios before grinding them for the crust and filling adds a deeper, nuttier flavor. Just spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. Let them cool before using.
- Room-Temperature Cream Cheese: Make sure your cream cheese is softened before mixing. This prevents lumps and ensures a smooth, creamy filling.
- Dry the Strawberries: After washing the strawberries, pat them dry with a paper towel. This keeps the tart from getting watery and helps the strawberries stick to the filling.
- Use an Offset Spatula: An offset spatula makes it easy to spread the filling evenly without messing up the crust.

- Glossy Strawberries: For that professional bakery look, brush the strawberries with a thin layer of warmed apricot jam or honey. It adds shine and a touch of sweetness.
- Chill Before Slicing: Let the tart chill in the fridge for at least 2 hours before slicing. This ensures clean, neat slices.
- Customize the Design: Get creative with the strawberry topping! Try a spiral, concentric circles, or even a heart shape for special occasions.
Storage Options
This tart is best enjoyed within 2 days of making it. Store it in the fridge, covered with plastic wrap or in an airtight container.
If you have leftovers (unlikely, but just in case), you can freeze the tart without the strawberries for up to a month. Add fresh strawberries when you’re ready to serve.
Tools For This Recipe
- 9-inch tart pan with a removable bottom for easy slicing.
- Food processor to grind the pistachios and mix the crust.
- Mixing bowls for the filling.
- Offset spatula to spread the filling evenly.
- Sharp knife for slicing strawberries.
FAQs!
Can I use frozen strawberries?
Fresh strawberries work best for this recipe, but if you’re in a pinch, thawed and well-drained frozen strawberries can work too.
Can I substitute another nut for pistachios?
Absolutely! Almonds or hazelnuts would be delicious alternatives.
Is there a way to make this gluten-free?
Yes! Swap the all-purpose flour in the crust for a gluten-free flour blend.
Variations and Substitutions
- Swap strawberries for raspberries, blueberries, or a mix of berries.
- Add a layer of melted dark chocolate between the crust and filling for a decadent twist.
- Use mascarpone cheese instead of cream cheese for a richer filling.
- For a vegan version, use vegan cream cheese and a plant-based butter substitute.

Let’s Wrap It Up!
This Strawberry Pistachio Tart is the perfect balance of sweet, nutty, and fresh. It’s a dessert that’s as fun to make as it is to eat, and it’s sure to impress anyone lucky enough to try it.
I’d love to hear how it turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow food lovers.

Strawberry Pistachio Tart
Ingredients
For the Crust:
- 1 ½ cups shelled pistachios
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter cold and cubed
- Pinch of salt
For the Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ cup finely ground pistachios
- 1 tsp vanilla extract
- ½ cup heavy cream
For the Topping:
- 2 cups fresh strawberries sliced
- 2 tbsp apricot jam optional, for glaze
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Make the Crust:
- In a food processor, pulse 1 ½ cups of shelled pistachios until finely ground.
- Add 1 cup of all-purpose flour, ¼ cup of granulated sugar, and a pinch of salt. Pulse to combine.
- Add ½ cup of cold, cubed unsalted butter. Pulse until the mixture resembles coarse crumbs.
- Press the mixture into a 9-inch tart pan with a removable bottom, covering the bottom and sides evenly.
- Bake for 15 minutes or until golden. Let cool completely.
Prepare the Filling:
- In a large mixing bowl, beat 8 oz of softened cream cheese until smooth.
- Add ½ cup of powdered sugar, ½ cup of finely ground pistachios, and 1 tsp of vanilla extract. Mix until well combined.
- In a separate bowl, whip ½ cup of heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Assemble the Tart:
- Spread the filling evenly over the cooled crust using an offset spatula or the back of a spoon.
- Wash and slice 2 cups of fresh strawberries. Pat them dry with a paper towel.
- Arrange the strawberry slices on top of the filling in your desired pattern (e.g., spiral, concentric circles, or scattered).
Optional Glaze:
- Warm 2 tbsp of apricot jam in the microwave for 10-15 seconds.
- Brush the jam lightly over the strawberries for a glossy finish.
Chill and Serve:
- Chill the tart in the fridge for at least 2 hours to set.
- Slice and serve cold.
Notes
Timing Breakdown
Prep Time: 20 minutes- This includes measuring ingredients, grinding pistachios, making the crust, and preparing the filling.
- This is the time needed to bake the crust until golden.
- This is the time required for the tart to set in the fridge after assembly.
- This includes prep, cooking, and chilling time.