Description
A refined yet approachable dessert, the Pistachio Tart with Creamy Pistachio Paste boasts a nutty, rich filling nestled in a crisp, buttery crust. Ideal for pistachio lovers and elegant occasions alike, this tart is both visually stunning and satisfyingly indulgent.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
- 1/4 tsp salt
For the Filling:
- 3/4 cup (180g) pistachio paste
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 2 large eggs
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1/3 cup shelled pistachios, chopped
- Optional: powdered sugar or edible rose petals
Instructions
- Combine flour, powdered sugar, and salt in a food processor.
- Add cold butter cubes and pulse until mixture is crumbly.
- Add egg yolk and cold water gradually until dough forms.
- Shape into a disk, wrap in plastic, and chill for 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Roll out chilled dough and press into a 9-inch tart pan.
- Prick bottom with a fork, line with parchment, and add pie weights.
- Bake 15 minutes; remove weights and bake 8–10 minutes more.
- Let crust cool completely.
- In a bowl, whisk pistachio paste, sugar, eggs, cream, milk, vanilla, and salt until smooth.
- Pour filling into cooled crust.
- Bake at 325°F (160°C) for 25–30 minutes until just set.
- Cool to room temp, then refrigerate 2+ hours.
- Garnish with chopped pistachios and optional toppings.
- Slice and serve chilled or at room temperature.
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 40 minutes