Pistachio Tart with Creamy Pistachio Paste Recipe
Indulge in the rich and nutty flavors of this Pistachio Tart with Creamy Pistachio Paste. A buttery crust filled with a luscious pistachio cream, topped with crunchy pistachio bits, and a hint of sweetness, perfect for any dessert lover.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French, Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1–2 tablespoons cold water
For the pistachio filling:
- 3/4 cup creamy pistachio paste
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- pinch of salt
For topping:
- 1/4 cup chopped roasted pistachios
- powdered sugar for dusting (optional)
- whipped cream or fresh berries (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C).
- Make the crust: Pulse together flour, powdered sugar, and salt. Add cold butter, pulse, then add water. Press into tart pan, chill.
- Blind bake the crust: Line with parchment, fill with weights, bake, cool.
- Prepare the filling: Whisk together pistachio paste, cream, sugar, eggs, vanilla, and salt until smooth.
- Fill and bake: Pour filling into tart shell, bake until set. Cool and chill.
- Finish and serve: Top with pistachios, sugar, and optional whipped cream or berries.
Notes
- Use high-quality 100% pistachio paste for the best flavor.
- Tart can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 13g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
