Pistachio Tart

Delight your taste buds with this elegant Pistachio Tart, a show-stopping dessert that combines a buttery, golden crust with a rich and velvety pistachio custard filling. Perfect for both special occasions and luxurious everyday treats, this recipe highlights the natural sweetness and nutty flavor of pistachios, enhanced by a touch of vanilla and a silky, creamy texture. With a flaky homemade tart shell that serves as the ideal base for the luscious filling, every bite offers a delicate balance of crunch and creaminess. Garnish with chopped pistachios for a stunning presentation that’s as visually impressive as it is delicious. Whether you're hosting dinner guests or indulging in an artisan-inspired treat, this pistachio tart recipe is guaranteed to impress.

Nutriscore Rating: 49/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 8

Ingredients

• 180 grams all-purpose flour
• 50 grams granulated sugar
• 115 grams unsalted butter, chilled and cubed
• 30 ml cold water
• 150 grams pistachios, shelled and unsalted
• 120 grams granulated sugar
• 200 ml heavy cream
• 15 grams cornstarch
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 0.5 teaspoon salt

Directions

Step 1

1. Preheat the oven to 180°C (350°F).

Step 2

2. To make the crust, combine 180 grams of all-purpose flour and 50 grams of granulated sugar in a food processor.

Step 3

3. Add 115 grams of chilled and cubed unsalted butter to the processor and pulse until the mixture resembles coarse crumbs.

Step 4

4. Gradually add about 30 ml of cold water, one tablespoon at a time, and pulse until the dough just comes together.

Step 5

5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6

6. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom.

Step 7

7. Carefully transfer the dough to the tart pan, pressing it into the sides and trimming any excess.

Step 8

8. Prick the base of the pastry with a fork and blind bake for 15 minutes using parchment paper and baking weights or dried beans.

Step 9

9. Remove weights and parchment paper, then bake for another 5 minutes until lightly golden.

Step 10

10. While the crust cools, prepare the pistachio filling by grinding 150 grams of shelled pistachios in a food processor until finely ground.

Step 11

11. In a medium saucepan, combine the ground pistachios, 120 grams of granulated sugar, 200 ml of heavy cream, 15 grams of cornstarch, 3 large eggs, 1 teaspoon of pure vanilla extract, and 0.5 teaspoon of salt.

Step 12

12. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 8-10 minutes.

Step 13

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

Step 14

14. Bake in the preheated oven for about 20 minutes, or until the filling is set around the edges with a slight jiggle in the center.

Step 15

15. Allow the tart to cool completely before serving. Optionally, garnish with chopped pistachios for extra flair.

Nutrition Facts

Serving size	(1017.4g)

Amount per serving	% Daily Value*
Calories	3926.8

Total Fat 246.4g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat g
Cholesterol 1009.1mg	0%
Sodium 1478.2mg	0%
Total Carbohydrate 367.5g	0%
Dietary Fiber 21.1g	0%
Total Sugars 181.2g
Protein 69.7g	0%

Vitamin D 120IU	0%
Calcium 295.0mg	0%
Iron 17.4mg	0%
Potassium 1980.3mg	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: 55.9%

Protein: 7.0%

Carbs: 37.1%