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Pistachio Tart with Creamy Pistachio Paste Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Pistachio Tart with Creamy Pistachio Paste is a delightful dessert featuring a buttery, flaky tart crust filled with a rich and smooth pistachio cream. Perfectly balancing sweetness and nutty flavors, this tart is baked to golden perfection and chilled for a luscious texture. Ideal for special occasions or a sophisticated treat, it offers a luxurious take on classic nut-based pastries.

Ingredients

Scale

Tart Crust

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (60g) unsalted butter, chilled and cubed
  • ¼ cup (50g) powdered sugar
  • 1 egg yolk
  • 2 tablespoons cold water (if needed)

Pistachio Paste Filling

  • 1 cup (150g) shelled pistachios (preferably roasted)
  • ¼ cup (60g) sugar
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (120ml) heavy cream
  • 1 egg (optional, for a richer filling)

Instructions

  1. Make the Tart Crust: In a food processor, combine the flour, powdered sugar, and chilled butter. Pulse until the mixture resembles coarse crumbs.
  2. Add Egg Yolk and Form Dough: Add the egg yolk and pulse again until combined. If the dough is too dry, add cold water 1 tablespoon at a time until it forms a dough.
  3. Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  4. Prepare the Pistachio Paste Filling: In a food processor or blender, pulse the pistachios until finely ground. Add sugar, honey, softened butter, vanilla extract, and salt. Blend until smooth and well combined.
  5. Add Heavy Cream and Egg (Optional): Gradually add the heavy cream and blend until the paste becomes creamy and smooth. For a richer filling, add 1 beaten egg and blend well.
  6. Preheat Oven: Preheat the oven to 350°F (175°C).
  7. Roll Out Dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim off excess dough.
  8. Blind Bake Crust: Cover the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove parchment and weights and bake for another 5 minutes until golden.
  9. Fill the Tart: Pour the prepared pistachio paste evenly into the cooled tart shell.
  10. Bake the Tart: Bake for 20-25 minutes or until the filling is set and lightly golden on top.
  11. Cool the Tart: Allow the tart to cool completely before removing it from the tart pan.
  12. Chill Before Serving: Refrigerate for at least 2 hours to let the flavors meld and filling set properly.
  13. Garnish and Serve: Before serving, garnish with chopped pistachios, a dusting of powdered sugar, or a drizzle of honey as desired.
  14. Enjoy: Slice and serve chilled, enjoying the creamy, nutty goodness of this pistachio tart.

Notes

  • Make sure to chill the dough well before rolling to prevent shrinking during baking.
  • Blind baking the crust prevents it from getting soggy once the filling is added.
  • For a smoother paste, blanch and peel pistachios if preferred.
  • The optional egg in the filling adds richness but can be omitted for a lighter tart.
  • Store leftovers covered in the refrigerator for up to 3 days.

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Find it online: https://comfortmealsmadeeasy.com/pistachio-tart-with-creamy-pistachio-paste-recipe/