Pistachio Praline Paste

And, a fresh strawberry pistachio tart

I went to cooking school in France, where pretty much every other dessert we made involved praline paste in some capacity. Praline paste is a ground mixture of caramelized sugar and nuts, typically made with a combination of almonds and hazelnuts. It is ubiquitous in France and is used to flavor some of the country’s most iconic desserts, most notably the Paris-Brest, a choux pastry ring filled with praline-flavored mousseline cream (pastry cream mixed with butter). But you can make praline paste with any nut, such as walnuts, pecans, peanuts, or even sesame seeds. To celebrate summer, I’ve used what I consider to be one of the summery-ist nuts, the pistachio, but if you want to make this with one of the nuts mentioned above, simply swap out an equal weight. The result is like a cross between nut butter and caramel sauce, with a smooth, rich consistency and a sweetness that isn’t cloying, as the sugar has been caramelized. You can use this sweet and salty spread on toast, to elevate a PB&J (try it with strawberry or cherry jam), to flavor frosting, to fill a cake, to enhance cookie dough, or, honestly, just as a little treat straight off the spoon. However, my favorite use case is as a filling in my fresh strawberry pistachio tart, the recipe for which is available below to my paid subscribers.

Pistachio Praline Paste

Makes about 1 cup

30 mins active time, 1 hour total time

Ingredients

113 g (1 cup) unsalted, shelled pistachios

200 g (1 cup) granulated sugar

80 g (1/3 cup) water

3 g (1 tsp) sea salt (e.g. Maldon or fleur de sel)

5 g (1 tsp) vanilla paste

25 g (2 tbsp) vegetable oil

Instructions

1. Preheat the oven to 350 F and position a rack in the center of the oven

2. Line a sheet pan with parchment paper or a Silpat and spread out the pistachios in an even layer; roast until fragrant, 5 - 10 mins

3. Meanwhile, combine the water and sugar in a small saucepan

4. Bring to a boil over high heat; do not stir the mixture, as this could cause the sugar to crystallize; instead gently swirl the pot occasionally and use a pastry brush dipped in cold water to brush down the sugar from the sides of the pan

5. Once the sugar turns a deep amber color, immediately remove it from the heat and pour it over the toasted pistachios; be very careful: the sugar is extremely hot

6. Allow the sugar to cool and harden completely, about 30 mins

7. Once the sugar has cooled completely break up the praline and place it in the bowl of a food processor fitted with a steel blade

8. Grind up the praline until it forms a fine, smooth paste; you might have to stop and scrape the mixture off the bottom of the bowl a few times

9. Add the salt, vanilla, and oil, and continue processing until the mixture is smooth, shiny, and the consistency of natural peanut butter

10. Enjoy on toast or sandwiches; use as a filling in a dessert or to flavor a frosting; or keep reading to see how to use it in my fresh strawberry pistachio tart!

11. The finished praline paste keeps in the fridge for up to 1 month in an airtight container

Things I Used

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Ingredients

Maldon flaky sea salt

Nielsen-Massey vanilla bean paste

Equipment

Silpat (half sheet size)

Pastry brush

Cuisinart 11-cup food processor

Fresh strawberry pistachio tart in layers: (1) sweet pastry shell with pistachio praline, (2) pistachio pastry cream, (3) fresh strawberries and pistachios

So, to be honest, I didn’t develop this pistachio praline paste recipe in a vacuum. I had a very specific use case in mind: a vision for a strawberry pistachio tart which highlights what is arguably the most iconic fruit of early summer. First, there is a crisp, sweet pastry shell, then a layer of rich, caramelized pistachio praline paste. On top of that is a thick spread of sweet, buttery pistachio pastry cream, which uses pistachio milk as well as a touch of almond extract to create an absolutely addictive, vegan pastry cream where you truly do not miss the dairy. And of course, the tart is topped with juicy, bright fresh summer strawberries. It might seem like a lot of work, but each component is straightforward; just take it step-by-step. All of the components can also be made at least one day ahead. I would just recommend you not assemble the tart until you are ready to eat it so that the pastry stays crisp and the fruit fresh. And please drop any questions or comments below. I am always here to help!