Strawberry, Pistachio & Shortbread Tartare: Where Fresh Meets Fancy
Imagine the elegance of a plated dessert with the comfort of homemade cookies and the freshness of ripe summer strawberries. That’s exactly what you get with this Strawberry, Pistachio & Shortbread Tartare—a playful, no-bake twist on a tartare, but made entirely with sweet ingredients. It’s refreshing, textural, and just indulgent enough to impress at your next dinner party (or treat yourself on a sunny afternoon).
Why You’ll Love It
- Fresh & Fruity: Strawberries shine here, enhanced by just a touch of lemon and sugar to bring out their natural sweetness.
- Nutty Crunch: Crushed pistachios add the perfect contrast—earthy, buttery, and slightly salty.
- Homemade Cookie Crumble: Buttery shortbread cookies add richness and structure, giving this dessert serious depth.
- Stylish & Simple: Looks gourmet, but each element is straightforward and made from scratch.
Ingredients
For the Strawberry Tartare:
- 400 g fresh strawberries, hulled and finely diced
- 2 tbsp sugar
- Juice of 1 lemon
- 50 g shelled pistachios, crushed
For the Shortbread Cookies:
- 100 g unsalted butter, softened
- 100 g sugar
- 1 egg
- 200 g all-purpose flour
- ½ packet baking powder (about 1 tsp)
- A pinch of salt
How to Make It
1. Make the Shortbread
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated.
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture into the butter mixture, forming a soft dough.
Roll into a log or flatten into a disc, wrap in plastic, and chill for 30 minutes. Then roll out and cut into rounds or shapes of your choice.
Bake for 10–12 minutes until lightly golden at the edges. Let cool completely—these will be crumbled or served alongside the tartare.
2. Prep the Tartare
In a bowl, toss the finely diced strawberries with sugar and lemon juice. Let them macerate for 10–15 minutes to release their juices and develop flavor.
Right before serving, fold in the crushed pistachios for that delicious nutty crunch.
3. Assemble & Serve
Use a ring mold to plate the strawberry tartare into neat circles (optional, but makes for a stunning presentation). Top with a bit of extra pistachio and maybe a mint leaf for color.
Serve with a shortbread cookie or two on the side—or crumble some over the top for a casual, layered look.
Pro Tips
- Make Ahead: You can prepare the shortbread and macerate the strawberries in advance. Just add the pistachios last-minute to maintain crunch.
- Elevate It: A dollop of mascarpone or a scoop of vanilla bean gelato takes this to fine-dining levels.
- No Ring Mold? Use a ramekin or even a small bowl to shape your tartare.
This Strawberry, Pistachio & Shortbread Tartare is the ultimate blend of fresh, fruity, and fancy. Whether you're serving it as a light summer dessert or bringing a touch of elegance to a weekend brunch, it’s a crowd-pleaser that’s as beautiful as it is delicious.
