Whipped feta shortcrust tartlets with strawberry & pistachio

It’s hard to believe it’s almost Christmas as it’s currently 30°C outside here in Melbourne. It’s the first time I’ll be spending Christmas in a sunny country – and away from my family – and although I’m looking forward to having a barbecue on Christmas for the first time ever, I still find it all so weird to see Christmas decorations everywhere (including a giant blow-up snowman a few houses down). Today’s recipe is the last one I made back at home, and it’s a great one to cook for your Christmas or New Year’s Eve party: whipped feta shortcrust tartlets, with strawberry & pistachio.

It sounds complicated – we’re even making the pastry ourself – but the only difficult part is getting the thickness of the pastry right, and all you have to do there is just try 1 tartlet before making all of them. That will tell you right away if you need to roll it out thinner or thicker!

You can serve this as a start but also as dessert, since it’s a mix of sweet and savoury. It’s also really tasty as a lunch or brunch snack. Feta and strawberries go really well together, and if you add in pistachio nuts, honey and basil you’ve got yourself a winner right there!

Have you got any recipe ideas for your Christmas/New Year’s Eve party yet? Do let me know in the comments below!

Whipped feta shortcrust tartlets with strawberry & pistachio

Serves: 10 tartlets


  • 250g flour
  • 125g salted butter
  • 90g sugar
  • 8g vanilla sugar
  • 1 egg
  • 1 egg yolk
  • 300g feta cheese
  • 300g cream cheese
  • 250g strawberries
  • 125g pistachio nuts
  • few teaspoons of honey
  • 10 basil leaves (or mint)



Mix sugar, vanilla sugar and butter


Add in the egg and egg yolk and mix well


Gradually add in the flour, once it's all added keep mixing until the dough starts to wrap itself around the whisks.


Place in the fridge for at least an hour


Preheat the oven to 180°C Fan


Divide your dough into 10 portions, roll them out into circles and put them onto your tartlet tins. I didn't add any flour to the bottom of my tins and my pastry didn't stick to it at all, but if you are worried about it you can butter the tins first, then dust with flour and then place the dough on top of it.


Put baking paper on top of your dough and add weights (ceramic beads, rice, ..) as we're going to be blind baking our tartlets. Place in the oven for 15 minutes, then uncover the tartlets and bake for another 2-5 minutes, make sure to keep an eye on them and to take them out if they start to brown too much.


Whip the feta cheese & cream cheese and scoop them onto the tartlets.


Slice up the strawberries and roughly chop up the pistachio nuts (you can use a food processor to make it easier) and add them onto our cheese mixture. Finish off with a few drops of honey & some basil or mint leaves. Best served warm but not piping hot.

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