✨ A Trinity of Luxury: A perfect balance between the tang of rhubarb, the sweetness of strawberries, and the richness of pistachio.

This tart is a true celebration of spring, bringing together contrasting flavors that harmonize beautifully. At the base, we have the crisp Pâte Sucrée, topped with a rich layer of Pistachio Almond Cream that is baked until tender and fragrant. Hidden in the heart of the tart is a concentrated Strawberry Rhubarb Compote, adding a burst of refreshing acidity.

The upper layer features a smooth Pistachio Mascarpone Chantilly, setting the stage for the final artistic touch: alternating rows of fresh strawberries and rhubarb segments poached in hibiscus syrup, giving them a mesmerizing pink hue and a subtle floral note. This recipe is more than just a dessert; it is a multi-textured tasting experience, perfect for special occasions and for those who love to stand out with sophisticated French pastry.

🥣 INGREDIENTS

Here is the table of ingredients (for a 20 cm diameter tart):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order as the original source to ensure the text matches your images.

Step 1: Poached Rhubarb (Day Before)

1. Peel the rhubarb and cut into segments of about 1.5 cm.

2. In a saucepan, place the water, sugar, and hibiscus flowers. Bring to a boil so the sugar dissolves completely.

3. Remove from heat, add the rhubarb segments, and let them infuse.

4. Once the syrup has cooled, place the whole pot in the refrigerator until the next day.

5. Drain the rhubarb for assembly (keep the syrup; it is delicious diluted in fresh water as a drink!).

Step 2: Sweet Pastry (Pâte Sucrée)

1. Mix the dry powders (flour, almond, sugar) together, then add the cubed butter. Mix until you get a sandy texture.

2. Add the egg, knead quickly (finish by hand), flatten slightly into a rectangle, and wrap in plastic film. Refrigerate for at least 2 hours (better if done the day before; you can freeze the excess).

3. Roll out the dough between two sheets of parchment paper to 3 mm thickness, and refrigerate for another 1 hour.

4. After chilling, line (fonçage) your 20 cm tart ring with the dough, prick it with a fork, and freeze for 15 minutes.

5. Bake the shell at 170°C for 15 minutes (par-baking).

Step 3: Pistachio Almond Cream

1. While the shell bakes, make the cream: Whip the softened butter with the icing sugar, add the egg and mix well.

2. Finish with the almond powder, pistachio paste, and salt, mixing again.

3. Place in a piping bag and refrigerate.

4. Once the tart shell is par-baked, fill the bottom with the pistachio cream and sprinkle with a few whole pistachios.

5. Bake again for 15 minutes. Let it cool completely.

Step 4: Strawberry Rhubarb Compote

1. Peel and cut the rhubarb (1.5 cm pieces) and place in a saucepan with the sugar and chopped strawberries.

2. Cook over medium heat for about 20 minutes.

3. Remove from heat, blend using an immersion blender (hand mixer), and let the compote cool in the refrigerator.

Step 5: Pistachio Chantilly

1. Place the very cold cream and mascarpone in your mixer bowl, followed by the sugar and pistachio paste.

2. Whip until you obtain a firm Chantilly consistency.

3. Refrigerate until assembly.

Step 6: Assembly (Montage)

1. Spread the Strawberry Rhubarb Compote over the baked (and cooled) tart base. Place in the freezer for 10 minutes.

2. Spread the Pistachio Chantilly on top and smooth the surface well.

3. Cut the fresh strawberries in half (width-wise).

4. Alternate placing strawberries and the drained poached rhubarb segments over the entire tart.

5. Using a brush, glaze the fruit with a little olive oil. Sprinkle with chopped pistachios and enjoy!

Chef’s Guide & Conclusion

You have just unlocked the secret to a professional-grade tart that balances acidity, sweetness, and texture perfectly. The Tarte Fraise Rhubarbe Pistache is a staple in French pâtisserie for a reason. Here are the keys to ensuring your version is flawless.

Why Hibiscus?

Poaching rhubarb in hibiscus syrup is a brilliant technique. Rhubarb naturally has a greenish-pink color that can turn dull when cooked. The dried hibiscus flowers release a vibrant natural red dye that stains the rhubarb a stunning ruby pink without using artificial coloring. It also adds a subtle floral tartness that complements the earthiness of the pistachio.

The Pistachio Paste:

For the best flavor, try to use a “pure” pistachio paste (100% pistachio) or a high-quality confectionery paste. If your chantilly turns out grainy, it’s often because the pistachio paste was too cold or hard when added. Ensure your paste is smooth before adding it to the cold cream to ensure it emulsifies perfectly into a silky green cloud.

The Olive Oil Finish:

Just like in the Strawberry Vanilla Tart, the olive oil here serves a purpose. It adds a “vegetal” shine that echoes the rhubarb and pistachio, bridging the gap between the fruit and the nuts. It prevents the fruit from looking dry after sitting in the fridge.

Storage:

This tart involves fresh cream and moisture-heavy fruit. It is best enjoyed on the day of assembly. However, you can prepare all the components in advance: the pastry and almond cream base can be baked the day before, and the compote and poached rhubarb can also be made ahead. Assemble only on the morning of your event for the crispest pastry experience.

(Would you like a shopping list organized by supermarket aisle for this recipe?)