Low Sodium Pistachio Tart

Indulge in the rich, nutty flavors of this Low Sodium Pistachio Tart, a guilt-free twist on a classic dessert. Crafted with unsalted butter and shelled unsalted pistachios, this tart keeps sodium levels in check while delivering a luxurious blend of textures and flavors. The buttery, golden crust serves as the perfect base for a creamy pistachio filling made with honey, heavy cream, and a hint of vanilla. This recipe is elegant yet approachable, requiring just 30 minutes of prep time. Ideal for dinner parties or an indulgent afternoon treat, serve it chilled with a dollop of unsweetened whipped cream for a truly memorable dessert. Keywords: low sodium dessert, pistachio tart, unsalted pistachios, sodium-friendly recipe, gourmet tart recipe.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 100 grams Unsalted butter
• 150 grams All-purpose flour
• 60 grams Granulated sugar
• 2 tablespoons Cold water
• 200 grams Shelled unsalted pistachios
• 200 milliliters Heavy cream
• 2 large Egg yolks
• 1 teaspoon Vanilla extract
• 60 grams Honey

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To make the tart crust, combine 100 grams of unsalted butter and 60 grams of granulated sugar in a mixing bowl. Beat until light and fluffy.

Step 3

Add 150 grams of all-purpose flour to the butter-sugar mixture and mix just until combined.

Step 4

Add 2 tablespoons of cold water gradually, mixing just until the dough begins to come together.

Step 5

Transfer the dough to a floured surface and roll it out to fit a 9-inch tart pan evenly, including up the sides.

Step 6

Prick the base of the tart with a fork, then place a piece of parchment paper over it. Fill with baking weights or dried beans to blind bake.

Step 7

Bake the crust for about 15 minutes, then remove the weights and bake for another 5 minutes or until golden. Allow it to cool completely.

Step 8

For the pistachio filling, place 200 grams of unsalted shelled pistachios in a food processor and pulse until finely ground.

Step 9

In a small saucepan, combine 200 milliliters of heavy cream and 60 grams of honey. Heat gently until the honey has dissolved and the mixture is just about to simmer.

Step 10

In a bowl, whisk together 2 large egg yolks and 1 teaspoon of vanilla extract.

Step 11

Slowly pour the warm cream mixture over the whisked eggs while stirring continuously to temper the eggs.

Step 12

Combine the ground pistachios with the egg-cream mixture until smooth.

Step 13

Pour the pistachio filling into the cooled tart shell, smoothing the top with a spatula.

Step 14

Bake the tart in the oven at 350°F (175°C) for about 25 minutes or until the filling is set but still slightly wobbly in the center.

Step 15

Allow the tart to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

Step 16

Serve slices of the pistachio tart plain or garnish with a dollop of unsweetened whipped cream if desired.

Nutrition Facts

Serving size	(837.8g)

Amount per serving	% Daily Value*
Calories	3610.4

Total Fat 255.7g	0%
Saturated Fat 104.1g	0%
Polyunsaturated Fat g
Cholesterol 790.4mg	0%
Sodium 103.1mg	0%
Total Carbohydrate 282.8g	0%
Dietary Fiber 25.5g	0%
Total Sugars 124.5g
Protein 64.8g	0%

Vitamin D 36.6IU	0%
Calcium 306.6mg	0%
Iron 16.0mg	0%
Potassium 2338.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 7.0%

Carbs: 30.6%