Soy-Free Pistachio Tart

Indulge in the nutty elegance of this Soy-Free Pistachio Tart, a dessert that’s as visually stunning as it is delicious. Featuring a buttery, homemade crust infused with finely ground raw pistachios, this tart delivers a subtle yet irresistible richness in every bite. The silky filling, made with heavy cream, honey, and a hint of vanilla, is delicately set with gelatin for a perfectly smooth texture. Best of all, this tart skips soy-based ingredients, making it ideal for those with dietary restrictions. Whether you’re looking for a show-stopping dessert for a special occasion or a sophisticated treat to savor, this pistachio tart is easy to prepare and guaranteed to impress. Serve chilled and finish with a sprinkle of chopped pistachios for a delightful crunch and an extra pop of color.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams Raw pistachios
• 125 grams Unsalted butter
• 250 grams All-purpose flour
• 100 grams Granulated sugar
• 0.5 teaspoon Salt
• 1 large Egg
• 160 milliliters Heavy cream
• 2 tablespoons Honey
• 1 teaspoon Vanilla extract
• 1 teaspoon Gelatin powder
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a food processor, pulse the pistachios until finely ground.

Step 3

Add flour, sugar, and salt to the processor and pulse to combine with the pistachios.

Step 4

Cut the butter into small cubes and add it to the processor. Pulse until the mixture resembles coarse sand.

Step 5

Add the egg and process until the dough begins to come together. If too dry, add a small amount of cold water, a teaspoon at a time.

Step 6

Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.

Step 7

Roll the chilled dough out to fit a 9-inch tart pan with a removable bottom. Trim the excess dough.

Step 8

Prick the base of the tart dough with a fork, line with parchment paper, and fill with baking weights.

Step 9

Bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until golden. Let cool.

Step 10

To prepare the filling, sprinkle gelatin over the 2 tablespoons of water in a small bowl to bloom.

Step 11

In a saucepan, bring heavy cream to a gentle simmer over medium heat.

Step 12

Stir in honey and vanilla extract, then remove from heat.

Step 13

Add the bloomed gelatin to the cream mixture, stirring until fully dissolved.

Step 14

Allow the mixture to cool slightly before pouring it into the baked tart shell.

Step 15

Chill the tart in the refrigerator for at least 2 hours or until set.

Step 16

Before serving, garnish with additional chopped pistachios if desired.

Nutrition Facts

Serving size	(972.9g)

Amount per serving	% Daily Value*
Calories	4120.3

Total Fat 263.6g	0%
Saturated Fat 107.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 656.3mg	0%
Sodium 1372.9mg	0%
Total Carbohydrate 383.6g	0%
Dietary Fiber 28.2g	0%
Total Sugars 149.9g
Protein 79.0g	0%

Vitamin D 53.8IU	0%
Calcium 305.2mg	0%
Iron 20.6mg	0%
Potassium 2467.8mg	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: 56.2%

Protein: 7.5%

Carbs: 36.3%