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Pistachio-Tart-with-Pistachio-Paste-Recipe

Pistachio Tart with Pistachio Paste

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This Pistachio Tart with Pistachio Paste offers a delightful blend of rich flavors and creamy textures. With its buttery crust and velvety filling, it’s an easy yet impressive dessert that’s perfect for gatherings or a sweet treat at home.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ cup unsalted butter, softened
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 1 cup roasted unsalted pistachios
  • â…” cup granulated sugar
  • â…“ cup heavy cream
  • ½ cup unsweetened greek yogurt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • finely chopped pistachios for garnish
  • whipped cream (optional)

Instructions

  1. Cream together the softened butter and powdered sugar in a mixing bowl until fluffy.
  2. Gradually add flour and mix until crumbly.
  3. Stir in the egg yolk and cold water until a dough forms.
  4. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
  7. Press the rolled dough into the tart pan, trimming any excess.
  8. Cover with parchment paper, fill with pie weights or beans, and bake for 15 minutes. Remove weights and paper; bake for an additional 10-15 minutes until lightly golden.
  9. Blend roasted pistachios and sugar in a food processor until finely ground.
  10. Add heavy cream, Greek yogurt, eggs, vanilla extract, and salt; process until smooth.
  11. Pour the pistachio filling into the pre-baked tart crust and smooth it out.
  12. Bake for 25-30 minutes until set and slightly golden on top.
  13. Let the tart cool to room temperature and refrigerate for at least 30-60 minutes to set further.
  14. Top with finely chopped pistachios and whipped cream if desired.

Last Step:

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Notes

Chilling the dough is crucial for easy handling and a tender crust.
You can substitute unsalted butter with coconut oil for a dairy-free option.
Ensure the tart is fully cooled before slicing for cleaner pieces.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 80mg

Find it online: https://www.deliciousrecipesblog.com/pistachio-tart-with-pistachio-paste/