Description
A sophisticated and elegant Pistachio Tart featuring a buttery, flaky crust filled with a creamy, nutty pistachio paste. Perfectly balanced with subtle sweetness and garnished with chopped pistachios or fresh berries, this tart is a delightful French-inspired dessert ideal for special occasions or indulgent everyday treats.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg yolk
- 1–2 tablespoons ice water
For the Pistachio Filling:
- 1/2 cup pistachio paste (unsweetened)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish:
- Chopped pistachios
- Whipped cream
- Fresh berries
Instructions
- Prepare the Tart Crust: In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt. Using a pastry cutter or your fingertips, cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, mixing gently just until the dough begins to hold together. If the dough is too dry, add a bit more ice water, one teaspoon at a time. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Par-bake the Tart Shell: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle slightly larger than a 9-inch tart pan with a removable bottom. Carefully press the dough into the pan, trimming any excess from the edges. Prick the dough base with a fork to prevent bubbling. Bake the crust for 10 to 12 minutes until it turns a light golden color. Remove it from the oven and let it cool slightly before adding the filling.
- Prepare the Pistachio Filling: In a mixing bowl, beat together the pistachio paste, granulated sugar, softened butter, and a pinch of salt until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a cohesive mixture. Stir in the heavy cream and vanilla extract until fully incorporated.
- Assemble and Bake the Tart: Pour the pistachio filling evenly into the pre-baked tart shell and smooth the top with a spatula. Bake the tart in the preheated oven for 25 to 30 minutes, or until the center is set and the edges are lightly golden. Avoid overbaking to maintain a creamy texture.
- Cool and Garnish: Allow the tart to cool completely at room temperature. Once cooled, garnish as desired with chopped pistachios, a dollop of whipped cream, or fresh berries to enhance flavor and presentation. Serve and enjoy!
Notes
- For a sweeter filling, use sweetened pistachio paste or increase the granulated sugar to taste.
- This tart can be prepared a day in advance; store it covered in the refrigerator to maintain freshness.
- Ensure butter is cold for the best crust texture.
- Be cautious not to overbake the filling to keep it creamy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 16g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
