Strawberry, Pistachio & Shortbread Tartare 🍓🌰🍪—organized, formatted, and ready to share or print:

Strawberry, Pistachio & Shortbread Tartare

🍓🌰🍪 A refreshing, no-fuss dessert that combines juicy strawberries, crunchy pistachios, and buttery shortbread cookies.

🕒 Total Time: 45 minutes

• Prep Time: 20 minutes

• Cook Time: 12 minutes

• Chill Time: 10 minutes

• Servings: 4–6

Ingredients

For the Strawberry Tartare:

• 400 g fresh strawberries, hulled and finely diced

• 2 tablespoons sugar

• Juice of 1 lemon

• 50 g shelled pistachios, crushed

For the Shortbread Cookies:

• 100 g butter, softened

• 100 g sugar

• 1 egg

• 200 g all-purpose flour

• ½ packet baking powder (about 1 teaspoon)

• A pinch of salt

Instructions

Step 1: Make the Strawberry Tartare

1. In a bowl, combine the finely diced strawberries, sugar, and lemon juice.

2. Stir gently to mix.

3. Let sit for 10–15 minutes at room temperature to let the flavors meld.

4. Just before serving, fold in the crushed pistachios for a nutty crunch.

Step 2: Prepare the Shortbread Cookies

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

3. Beat in the egg until fully incorporated.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.

6. Shape the dough into small balls or gently flatten into cookie shapes.

7. Place on a parchment-lined baking sheet.

8. Bake for 10–12 minutes, or until the edges are just golden.

9. Let cool completely on a wire rack.

Step 3: Assemble and Serve

1. Place one or two shortbread cookies on a serving plate.

2. Spoon a generous portion of the strawberry pistachio tartare on top or beside the cookies.

3. Serve immediately for the best contrast of textures—cool, juicy tartare and crisp, buttery cookies.

🌟 Tips & Variations

• Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

• Use other berries (like raspberries or blueberries) for a mix.

• Toast the pistachios lightly for deeper flavor.